This is one of the best banana breads I’ve happened on thus far!  Although you would think that the ingredients wouldn’t mesh, they are a match made in heaven!  I made the topping (which isn’t the original topping on the original recipe) and everyone who had it decided that they liked it without the topping I made!  So forego the extra calories or make the original topping that I’ll include.  I was trying to make it healthier, but sometimes you just can’t.  🙂  I found the original recipe on 101 Cookbooks, and made some changes to make it gluten free!  Yummy, yummy, yummy!  I kept going back for more!!

INGREDIENTS:

• 1 cup Trader Joe’s gluten free flour
• 1 cup coconut flour
• 3/4 cup coconut sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup Trader Joe’s semi-sweet chocolate chips
• 1/3 cup extra-virgin olive oil
• 2 large eggs, lightly beaten
• 1 1/2 cups  mashed, VERY ripe bananas (~3 bananas)
• 1/4 cup plain or vanilla Greek yogurt
• 1 teaspoon freshly grated lemon zest
• 1/2 lemon juice
• 1 teaspoon vanilla extract

For the Glaze: (again, I didn’t do this one, but I don’t think you can go wrong with it!!)

• 1/2 cup sifted dark muscovado or dark brown sugar
• 1/2 cup  55g confectioners’ sugar
• 4 teaspoons freshly squeezed lemon juice

PREPARATION:

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, vanilla and lemon juice. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.