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–+ servings
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling time 10 minutes
Total Time 1 hour 35 minutes
Servings: 1 large loaf
Course: Bread, Breakfast, Dessert
Cuisine: American

Ingredients
  

  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 ½ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • ¼ cup almond flour (optional) I recommend Bob's Red Mill Almond Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground nutmeg (optional) freshly grated
  • 1 cup very ripe bananas mashed
  • ½ cup sour cream
  • ¼ cup cocoa powder

Equipment

Instructions
 

  1. Preheat the oven to 350℉. Spray large loaf pan with nonstick spray. I like to line the loaf pan with a parchment paper sling for easy removal from the pan after baking. If using parchment paper, you will want to spray the paper after placing it in the sprayed pan.
  2. With a stand mixer or hand held mixer, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Add the vanilla and mix well.
  5. Combine the dry ingredients (gluten free flour, almond flour if using, baking soda, salt, and nutmeg if using) together in a medium size bowl. Add the dry ingredients to the mixing bowl and combine just until incorporated.
  6. Add the mashed bananas and sour cream. Mix just until fully incorporated. Do not overmix.
  7. Pour half the batter into a clean bowl and mix in the cocoa powder. Stir until well combined and no dry spots appear. With a large cookie scoop or a ¼ cup measuring cup, scoop out and dollop into the corner of the prepared pan the plain batter. Repeat for the chocolate batter, placing the dollop next to the first. Repeat this pattern, adding alternating dollops of plain then chocolate batter to the loaf pan, layering them on top of each other, until there’s no batter remaining. Swirl the batter with a butter knife. 
  8. Bake 65 minutes or until a toothpick comes out clean from the center of the loaf.
  9. Let it cool in the pan for 10 minutes. Then, take the banana bread out of the pan by either lifting the loaf out of the pan with the parchment paper sling or by inverting it and then place the loaf on a plate or cutting board. You can slice it at this point and enjoy it warm or wait until fully cooled.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
The addition of almond flour isn't noticeable in taste, but will help keep the bread moist.

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