Gluten-Free Banana Bread with Chocolate Chips
|Gluten-free banana chocolate chip bread. Yum.|
Every Banana Needs a Little Chocolate
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.
|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.
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*(see my blend template)
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 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.
Yield: 8 slices
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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.