Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Lightly grease a 9 x 5-inch loaf pan.

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed Nonstick cooking spray, for greasing

• Step 2

  In a medium bowl, mash the bananas, then add the brown sugar, milk, coconut oil, egg, and vanilla and whisk to combine.

  Ingredients

  • 2  very ripe bananas

  • 1/2 Cup brown sugar, firmly packed

  • 1/2 Cup whole milk or almond milk

  • 1/3 Cup unrefined coconut oil

  • 1  large egg

  • 2 Teaspoon vanilla extract

• Step 3

  In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and cinnamon.

  Ingredients

  • 3/4 Cup (120 g) gluten-free flour, such as Bob’s Red Mill

  • 3/4 Cup (80 g) almond flour

  • 2 Teaspoon baking powder

  • 1 1/2 Teaspoon kosher salt

  • 1 Teaspoon ground cinnamon

• Step 4

  Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks with a rubber spatula, then transfer the batter to the prepared loaf pan.

  Ingredients

  • 3/4 Cup (135 g) dark chocolate chunks

• Step 5

  Place the loaf pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the loaf comes out clean, 50-55 minutes.

  00:50

• Step 6

  Remove the pan from the grill. Let the bread cool in the pan on a wire rack for 10 minutes, then invert onto the rack and let cool for another 30 minutes before slicing. Enjoy!