(Gluten-Free) Blender Chocolate Banana Bread

Barely adapted from Kirbie’s Cravings

Ingredients

Yields 16 slices

1 ¼ cups chocolate hazelnut spread (you can make your own using this recipe or use Nutella)

3 large eggs, at room temperature

2 medium ripe bananas, sliced into 1-inch thick slices

6 tablespoons cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Grease a 8.5 x 4.5-inch loaf pan and set aside.

Add all the ingredients into a blender and pulse until smooth and creamy.

Scrape batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool on a rack. The bread will sink as it cools, that’s okay.

Once completely cool, remove the banana bread from the loaf pan, slice, and serve.

Store in the fridge in an airtight container up to one week.