I’ve been making the crap out of this bread lately, mostly because I’m an over-zealous, incautious banana buyer who regularly overestimates my need and desire for a banana snack but is picky enough that I won’t touch them at the first sign of brown spots . Luckily, I’m also a greedy hoarder of semi-sweet chocolate disks and walnut halves—seriously, I have a shit-ton of both these things. Each recipe makes two standard-size loaves, and they freeze just beautifully, so go ahead and get baking with those blackening, disgustingly ripe bananas.
Gluten Free Chocolate Walnut Banana Bread with Crumb Topping
Makes two 9 x 13-inch loaves
2 ½ cups all-purpose gluten free flour, such as Bob’s Red Mill or Cup4Cup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. kosher salt
½ tsp. nutmeg
11 tbsp. unsalted butter, softened, plus more for greasing
1¼ cup dark brown sugar
½ cup whole milk plain Greek yogurt
¼ cup canola oil
1 tsp. cider vinegar
1 tsp. vanilla extract
¼ tsp. rum extract (optional)
3 medium very ripe bananas, mashed
6 oz. semi-sweet chocolate, roughly chopped
1 cup roughly chopped walnut halves
1/2 cup light brown sugar
1. Heat oven to 350°. Grease two 9” x 13” loaf pans and line with parchment paper; set aside. Combine 2 cups flour, the baking soda, cinnamon, half the salt, and the nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine 8 tbsp. butter and the dark brown sugar. Beat until pale and fluffy, 2-3 minutes. Add yogurt, oil, vinegar, and extracts; beat until combined. Add eggs one at a time, beating well after each addition. Beat in banana until combined.
2. With the motor running, slowly add dry ingredients until a thick batter forms. Remove bowl from mixer stand and fold in chocolate and walnuts. Divide batter between prepared pans and lightly smooth the tops of loaves with a spatula. In a bowl, combine the remaining flour and salt, and the light brown sugar. Using your fingers, work in the remaining butter to form pea-sized crumbles. Divide crumb topping between tops of loaves, pressing crumbs lightly into batter. Bake 45-50 minutes until loaves are golden brown and a toothpick inserted in the center of each comes out with moist crumbs lightly clinging to it. Let loaves cool slightly before slicing.