|Gluten-free banana chocolate chip bread. Yum.|
Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.
A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.
And what's a banana without a little chocolate?
Just another naked banana.
And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.
The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.
|Banana chocolate chip bread- with or without eggs- you choose.|
Banana Chocolate Chip Bread Recipe
As any woman of experience knows, bananas come in all shapes and sizes. Well, within a pretty close range, anyway. We used average, medium-sized bananas for this recipe. If your bananas are exceptionally large, Babycakes, you may want to adjust your recipe, and cut back to three. You need about a cup of puree.
Note: If you bake at higher altitudes, you may need to cut back on the baking powder (the baking powder basically replaces eggs for leavening). Follow the usual guidelines for your altitude.
3 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil
1 cup organic light brown sugar
2 teaspoons bourbon vanilla extract
1 1/2 cups gluten-free flour blend or gluten-free baking mix*
1/4 cup flax seed meal
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
1/2 cup vegan dark chocolate chips (or use chopped walnuts or pecans)
Combine the wet ingredients a mixing bowl.
Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
Add in the chocolate chips and stir by hand to combine.
Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
Cool the loaf on a wire rack. Easiest to slice when cool. If you can wait.
Slice and wrap each slice in foil; bag and freeze.
This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.
Yield: 8 slices
This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).
Recipe Source: glutenfreegoddess.blogspot.com
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Flavor Options: Chai it up! Thanks to reader Maya who wrote:
Last week I made your banana and chocolate chip bread, but added cardamom, cinnamon and a pinch of cayenne to give it a chai kick. It was pure heaven. I am eternally grateful to you for all the wonderful recipes you create and share.