GLUTEN FREE BANANA PEANUT BUTTER CHOCOLATE SWIRL LOAF WITH CHOCOLATE CHIPS

Posted by Bryna Bear aka Gluten Free Baking Bear

     I was in a cake sort of mood and found a recipe on A Piece Of Cake’s blog that looked really good enough to eat off of the page.  The recipe converted easily to gluten free by changing up the flours and adding a bit of xanthan gum.  The cake came out delicious and moist with the denseness of a pound cake.  This recipe is a keeper.  
     The description states that it will keep up to a week.  I baked it 5 days ago and there is only a sliver left. Today the cake is still very good but the corner bottom edges are a tiny bit drier.  

GLUTEN FREE BANANA PEANUT BUTTER CHOCOLATE SWIRL LOAF WITH CHOCOLATE CHIPS

Makes one loaf

Ingredients

CHOCOLATE SYRUP

1/4 cup	Sugar
1/4 cup	Cocoa Powder
1/4 cup	Hot Water
1/4 cup	Agave Nectar or Non GMO Corn Syrup or Golden Syrup (I used Golden Syrup as I had some on hand.)
1/8 tsp.	Sea Salt

CAKE

1 cup	Sorghum Flour
1/2 cup	Tapioca Flour
1/2 cup	Chickpea Flour
1 tsp.	Baking Soda
3/4 tsp.	Sea Salt
3/4 tsp.	Xanthan Gum
1/3 cup	Peanut Butter - Creamy
4 Tbs.	Unsalted Butter - at room temperature
1/2 cup	Sugar
1/4 cup	Light Brown Sugar
2 large	Eggs - at room temperature
1 cup (2 large)	Banana - ripe and mashed
1/4 cup	Plain Yogurt or Sour Cream
1 tsp.	Vanilla Extract
2/3 cup	Chocolate Chips

Directions

1. Preheat the oven to 350°. Line a 9x5-inch loaf pan with foil or a piece of parchment paper and grease with butter or cooking spray.  The foil or parchment paper will help to lift the cake out of the pan.
2. Make the chocolate syrup first.  Whisk all the ingredients together in a small saucepan.  Heat over high heat, stirring occasionally, until the syrup simmers and gets smooth.  Remove from the heat and allow it to cool.

   

   Chocolate Syrup after cooking.

3. In a small bowl whisk together the flours, salt, xanthan gum and baking soda. Mix well.  Set aside.
4. In the bowl of an electric mixer, using the paddle blade, beat the peanut butter and butter until smooth.

   

   Peanut butter and butter well mixed.

5. Add the sugar and beat on medium speed until light and fluffy.

   

   Batter light and fluffy after beating in the sugar.

    
6. Add the eggs, one at a time, combining well after each addition.
7. In a separate bowl, mash the bananas and then blend in the yogurt or sour cream and the vanilla.  Add to the butter mixture and beat in well.

   

   Adding the banana mixture. 

   

   Batter after the banana mixture is blended in.
8. Add the dry ingredients and mix in on low speed, then increase to medium speed and beat for 2-3 minutes. 
9. Fold in the chocolate chips.

   

   Folding the chocolate chips into the finished batter.

10. Transfer about 1/3 of the batter to a bowl (better less batter than too much) and mix in all the chocolate syrup until well blended.

    

    ⅓ of the batter with the chocolate syrup mixed in.

11. Add half of the banana batter to the pan. Then top with half of the chocolate batter.

    

    Half of the banana batter topped with half of the chocolate batter.

12. Take a spoon and scoop and swirl the batter.  Repeat with the remaining half of both batters.

    

    Scooping and swirling the first half of each batter.

    
    

    

    All the batter in the pan and swirled.
13. Bake for 75-85 minutes or until a toothpick comes out clean, but not dry.  Cover the top of the cake during baking if the top begins to get too brown.
14. Cool the cake in the pan for 10 minutes before lifting it out of the pan with the foil or parchment paper to cool completely on the rack.

    

    Baked cake, sliced, you can see the swirls.

15. Store covered at room temperature for up to 5 days. Freeze for longer storage.

GLUTEN FREE BANANA PEANUT BUTTER CHOCOLATE SWIRL QUICK BREAD WITH CHOCOLATE CHIPS Makes one loaf Ingredients CHOCOLATE SYRUP 1/4 cup Sugar 1/4 cup Cocoa Powder 1/4 cup Hot Water 1/4 cup Agave Nectar or Non GMO Corn Syrup or Golden Syrup (I used Golden Syrup as I had some on hand.) 1/8 tsp. Sea Salt CAKE 1 cup Sorghum Flour 1/2 cup Tapioca Flour 1/2 cup Chickpea Flour 1 tsp. Baking Soda 3/4 tsp. Sea Salt 3/4 tsp. Xanthan Gum 1/3 cup Peanut Butter - Creamy 4 Tbs. Unsalted Butter - at room temperature 1/2 cup Sugar 1/4 cup Light Brown Sugar 2 large Eggs - at room temperature 1 cup (2 large) Banana - ripe and mashed 1/4 cup Plain Yogurt or Sour Cream 1 tsp. Vanilla Extract 2/3 cup Chocolate Chips Directions Preheat the oven to 350°. Line a 9x5-inch loaf pan with foil or a piece of parchment paper and grease with butter or cooking spray. The foil or parchment paper will help to lift the cake out of the pan. Make the chocolate syrup first. Whisk all the ingredients together in a small saucepan. Heat over high heat, stirring occasionally, until the syrup simmers and gets smooth. Remove from the heat and allow it to cool. In a small bowl whisk together the flours, salt, xanthan gum and baking soda. Mix well. Set aside. In the bowl of an electric mixer, using the paddle blade, beat the peanut butter and butter until smooth. Add the sugar and beat on medium speed until light and fluffy. Add the eggs, one at a time, combining well after each addition. In a separate bowl, mash the bananas and then blend in the yogurt or sour cream and the vanilla. Add to the butter mixture and beat in well. Add the dry ingredients and mix in on low speed, then increase to medium speed and beat for 2-3 minutes. Fold in the chocolate chips. Transfer about 1/3 of the batter to a bowl (better less batter than too much) and mix in all the chocolate syrup until well blended. Add half of the banana batter to the pan. Then top with half of the chocolate batter. Take a spoon and scoop and swirl the batter. Repeat with the remaining half of both batters. Bake for 75-85 minutes or until a toothpick comes out clean, but not dry. Cover the top of the cake during baking if the top begins to get too brown. Cool the cake in the pan for 10 minutes before lifting it out of the pan with the foil or parchment paper to cool completely on the rack. Store covered at room temperature for up to 5 days. Freeze for longer storage.