Bicolor gluten free Banana bread: yeast free recipe!

Are you looking for a way to consume overripe bananas in the fridge? Or are you looking for an everyday breakfast or snack for children too?
Here is another version of my Banana Bread!
A two-tone version, where I added bitter cocoa and chocolate chips. Made without butter, without lactose and this time without yeast. Perfect for everyone, celiac, intolerant and for those who follow a healthy and balanced diet.
An excellent and energetic dessert, with a moist and very soft consistency, which has conquered half the world.
Quick and easy to make, you only need a few minutes of time.
The secret to a perfect result is to use ripe and soft bananas, but not too black, otherwise you lose its typical scent, that of banana. In addition to being a breakfast dessert, it is also excellent to carry to the office or school as a snack to be consumed during the day.
Now I leave you to the recipe of this delicious two-tone Banana Bread!

Read also:
Pomegranate banana bread (gluten-free and full of benefits)

Preheat the oven.
First of all, mash 2 bananas with a fork, until you get a puree. Add the egg, yogurt, oil, honey, mix with a whisk. In another bowl, add the dry ingredients; the flour, salt, vanilla extract, mix well. Add the dry ingredients to the egg mixture, pour the milk and mix with a whisk until the mixture is smooth. Divide the dough into two bowls. In a bowl, add the sifted bitter cocoa and mix well.
In a loaf pan lined with baking paper, pour the mixture without cocoa, add a few drops of chocolate and then pour the cocoa mixture in the center, add more chocolate chips and with the help of a fork, mix from below the two doughs upwards.
Add the banana cut into 4 parts and bake at 180 degrees for 40 minutes. Remember that the time is indicative and depends on your oven. It must come out dry. Remove from the oven and leave to cool for 10 minutes before removing from the mold.
Here your Banana bread is ready!

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