Gluten-Free Gone Bananas Bread

Sweet, nutty, chocolatey, and topped with a ganache so shiny it could double as a mirror to gaze in at your beautiful face. And the cashew butter swirl? It’s like the banana bread version of finger painting, but way more delicious.

Making this bread may lead to an irrational need to show off your loaf like it’s the Mona Lisa of baked goods. You should expect fights over the last slice, sudden cravings for more bananas, and realizing you’ve spent twenty minutes admiring your own swirls. And it’s gluten-free!

Ingredients

For the banana bread

• 1 3/4 cups (245g) rice flour
• 1/2 cup (100g) packed dark brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 ripe medium bananas
• 1 egg
• 1/2 cup (110g) unsalted butter, melted
• 3 tablespoons cashew butter
• 1 teaspoon pure vanilla extract
• 1/2 cup (90g) dark chocolate chips
• 1/2 cup (60g) chopped walnuts

For the chocolate ganache glaze

• 1/4 cup (60ml) heavy cream
• 3 1/2 ounces (100g) dark chocolate, chopped
• 2 tablespoons cashew butter
• 1 teaspoon honey or warm water (for thinning; optional)

Method

Make the banana bread

• Preheat the oven to 350°F (175°C). Line a 9 by 5-inch (23 by 13-cm) loaf pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, combine the rice flour, brown sugar, baking soda, and salt and whisk together.
• In a separate large bowl, mash the bananas until smooth. Whisk in the egg, melted butter, cashew butter, and vanilla until fully combined.
• Gradually fold the rice flour mixture into the banana mixture. Mix gently until just combined; no need to overdo it. Fold in the dark chocolate chips and walnuts for that extra pizzazz.
• Pour the batter into the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Let the bread cool in the pan for 10 minutes. Using the parchment overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely.

Make the chocolate ganache glaze

• In a small saucepan, heat the cream over low heat until it just begins to simmer.
• Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the dark chocolate and let it sit for 1 minute. Stir until smooth and glossy. Let cool slightly to thicken to a pourable consistency, 5 to 10 minutes.

Assemble the gluten-free gone bananas bread

• Pour the chocolate ganache over the cooled banana bread, spreading it evenly with a spatula.
• In the microwave, warm the cashew butter slightly and thin it with a bit of honey, if needed. Fill a piping bag fitted with a small round tip (about 2mm, such as Wilton #2 or #3) with the warm cashew butter, or use a spoon, and drizzle thin lines over the ganache. Drag a toothpick or skewer through the lines to create swirls or artistic patterns. Bask in your artistic brilliance.
• Allow the ganache and cashew butter to set for 15 to 20 minutes before slicing the banana bread. Serve at room temperature and prepare for applause.