Chocolate Chip Banana Bread with Giada De Laurentiis | Food Network



Whip up a batch of Giada’s chocolatey walnut banana bread and never look back! #stayhome #withme

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Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-chip-banana-bread-8100007

Chocolate Chip Banana Bread
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 50 min (includes cooling time)
Active: 10 min
Yield: 8 to 10 servings

Ingredients

3 tablespoons melted and cooled coconut oil, plus more for the loaf pan
3 very ripe bananas
1 large egg
3/4 cup unsweetened almond milk
3/4 cup coconut sugar
1/3 cup roasted almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup almond flour
1 cup rice flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.

In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.

Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

Cook’s Note
This bread gets quite dark when baking, but do not fret. It is not burned but simply a lovely nutty flavor.

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36 Replies to “Chocolate Chip Banana Bread with Giada De Laurentiis | Food Network”

  1. Thanks for your video. I am sure it tastes delicious but I will have to buy ingredients that I would hardly use. I have just read some comments and realized that some commenters had the same thoughts that I have. Maybe a special cook book could be done for health fanatics.

  2. Absolutely Delicious!!! Thank you Giada! Not too sweet and I substituted cake flour for rice flour, vegetable oil for coconut oil, light brown sugar for coconut sugar! Will make it again in a heartbeat!

  3. This is the best bread ever! I literally had to make two weekends in a row for myself son and family. We absolutely loved. Not to mention I shared several slices w coworkers who also loved this recipe.

  4. I actually bake most of my recipes gluten-free and use these exact ingredients all the time! These aren't what people who don't do gluten-free would have, but people who are used to baking gluten-free will definitely be more familiar with these ingredients. I love rice flour, it is inexpensive and is a great gluten-free flour. Great recipe Giada!

  5. I was really excited to see this recipe, because I hated the banana bread recipe that I tried yesterday. I need to make one more loaf with the rest of my ripe bananas, but do you realize that the entire world is pretty much on self quarantine? We can’t even get toilet paper or regular food, let alone all of these ingredients that almost NO ONE has on hand. C’mon.. That’s just rude posting this recipe at a time like this. 👎

  6. Those ingredients for a banana bread are ridiculous and show how out of touch she really is. She's a snob and it shows on camera, and that recipe is too high priced for banana bread. Too bad truffle oil doesn't fit or she'd used that too.

  7. That really looks yummy. Never thought about adding chocolate chips! Don't have the ingredients for this recipe, but it did remind me that I had a banana bread mix in the pantry and walnuts. During this crazy time, I'm thankful for that. I will bookmark this recipe and try it later! =)

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