My bread is too mushy or too dry. Why?

If it's too dry, it has too much flour, and if it's too wet, it doesn't have enough flour or too much of the wet ingredients. Make sure to always measure flour by spooning flour into your measuring cup, NOT scooping it with the measuring cup. Scooping it with the measuring cup compresses the flour, and you'll end up with much more of it in the batter.

Why didn't my bread rise properly? It's too dense.

This is most likely because of overmixing the batter. This is especially important with regular flour, but gluten-free flour can be overmixed, too. It will fall more flat, be denser, and rubbery. The best way to avoid this is to gently whisk in the flour in two parts and then fold it in with a spatula at the end, rather than vigorously whisking.

Chocolate Chunk Banana Bread

Description

This Chocolate Chunk Banana Bread is easy to make, soft, and moist, with pockets of melted dark chocolate. It's everything you want from a banana bread and more! It's gluten-free and freezer-friendly! Serve it for breakfast, brunch, as a snack, or for dessert.

Ingredients

Units Scale

1 3/4 cup all-purpose flour (I use gluten-free flour by Bob’s Red Mill)
1 tsp ground cinnamon
1 tsp baking soda
2 large eggs
3/4 cup cane sugar
1/2 cup avocado oil (or other neutral cooking oil)
2 tsp vanilla extract
1/2 tsp fine sea salt
1 cup mashed ripe banana (2-3 bananas)
2/3 cup Greek yogurt
1/2-1 bar of dark chocolate, chopped into small pieces (I use 75% or 85% chocolate)
Knob of butter and 1/2 tbsp (for greasing the pan)
1 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 350°F and prepare a loaf pan.
In a medium bowl, whisk together all-purpose flour, ground cinnamon, and baking soda. Set aside.
In a large bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and sea salt until well combined.
Add mashed banana and Greek yogurt and whisk again.
Add the flour mixture in two batches and whisk until just combined. Don’t overmix it.
Fold in chopped chocolate, saving some for garnish.
Grease your loaf pan with a knob of butter and add flour. Tilt the pan around to cover all sides. Turn it upside down over the sink and tap the sides to get rid of any excess.
Pour the batter into the loaf pan and top it with any saved chopped chocolate and sprinkle with turbinado sugar (if using).
Bake the banana bread in the preheated oven for 55-60 minutes or until golden on top and a toothpick inserted in the middle comes out clean.
Let it cool for 10-15 minutes in the pan before carefully transferring it onto a cooling rack. Cool for at least an hour before slicing. Enjoy!

Notes

Wait for it to cool: Allow the bread to cool down as much as you have patience to before slicing it. It will be very crumbly if you try to slice it while it’s still hot. Letting it cool allows it to set and hold its shape much better.

Storing: Allow the bread to cool completely before storing it in any closed containers to avoid condensation. Store it in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3-4 months. If you’re freezing individual slices, place parchment paper in between them to avoid them sticking together.

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