The Best Chocolate Chip Banana Cake (Gluten Free)

Ingredients :

-3 large ripe bananas, mashed
-160g of butter, at room temperature
-3/4 cup white sugar
-1/2 cup brown sugar
-1 1/2 cup of buttermilk
-A shot of expresso (I used Daterra Bourbon)
-150 g of chopped chocolate (i chose  Valrhona’s guanaja)
-2 tbsp of crème de salidou (or caramel sauce)
-390g of gluten free flour
-1 tsp baking soda
-1 tsp baking powder
-3 eggs, at room temperature
-A pinch of salt

Instructions :

-Preheat oven at 180°C and grease your loaf pan.
-Cream butter and Brown/white sugar in a bowl, add in eggs one at a time until well combined.
-Mix in mashed bananas and the shot of expresso.
-Add the baking powder, salt, baking soda and flour and beat it in at low speed, do not overmix.
-Beat in the buttermilk and fold in the chopped chocolate.
-Pour half of the batter into your prepared pan, then drizzle one tbsp of the caramel sauce on top and swirl it.
-Pour the other half in, then drizzle the remaining tbsp and swirl in.
-Bake for 60 min, or until a toothpick inserted  in the edges comes out clean. You can bake it for 20 more minutes, if it’s still a bit too wet.
-When taking it out of the oven, let it cool at room temperature for 10 minutes, then put it in the fridge for 30 minutes.

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