Gluten-free Diets
Double Chocolate Banana Bread Bars
With no added sugar or fat, these chocolate–banana bread bars are low carb and gluten free!
Easy
12 people
Ingredients
- 2 bars (each 3.5 oz/100 g) Lindt A Touch of Sea Salt Dark Chocolate EXCELLENCE Bar, divided
- 1 1/4 cups (310 mL) almond flour
- 1/2 cup (125 mL) coconut flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 2 eggs
- 1 1/4 cups (310 mL) mashed overripe bananas (about 3 medium)
- 2 tsp (10 mL) vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Line bottom of 8-inch (20 cm) square pan with parchment paper, with paper overhanging edges.
- Finely chop 1 Lindt bar; coarsely chop remaining bar into chunks.
- In large bowl, sift together almond flour, coconut flour, baking powder and baking soda.
- In blender, blend eggs, mashed bananas and vanilla until well blended. Add half the finely chopped chocolate and mix until well combined. Pour bananas mixture into flour mixture; fold to combine. Stir in coarsely chopped chocolate. Scrape into prepared pan; smooth top.
- Bake for 25 to 30 minutes or until cake tester comes out clean. Let cool on wire rack.
- Transfer remaining finely chopped chocolate to small microwave-safe bowl. Stirring every 20 seconds, microwave on MEDIUM power for 1 minute or until smooth and melted. Drizzle melted chocolate over banana bread. Let stand until chocolate is set. Cut into bars to serve.
- Tip: Add 1/3 cup (75 mL) chopped pecans, walnuts or hazelnuts with the flour mixture in Step 4 if desired.