Gluten Free Chocolate Chip Banana Bread
Adapted from My Natural Family
A gluten free version of banana bread that is easy to make and turns out PERFECT! The texture is different from “regular” banana bread … it’s more cake-like, and the banana flavor is less pronounced. Adding some quality chocolate chips (be careful to choose a GF chocolate) gives the bread little delightful bursts of chocolate. (This is not a new idea: I pretty much always put chocolate chips in my banana bread.)
Last weekend I tried my hand at gluten free baking. I love baking for my gluten free friends. They are so appreciative when I make something delicious that’s gluten free. I love cooking for them.
I had some bananas that were terribly over-ripe so I decided to try a gluten free banana bread … and I was so excited when it turned out beautiful. I almost didn’t want to eat it, it was so pretty and perfect. Look at this gorgeous loaf!
I probably would have put more chocolate chips in there, but that was all I had left … how on earth did I let myself run out of chocolate chips?
- 1 cup (usually about 3) very ripe bananas, mashed up
- 1/4 cup oil
- 2 Tablespoons plain nonfat yogurt
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 3/4 cups gluten-free flour (I used Bob's Red Mill all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 - 3/4 cup semi-sweet chocolate chips
- 1 - 2 Tablespoons raw (turbinado) sugar
- Preheat the oven to 350 F. Spray or oil a 9x5 inch loaf pan or several mini-loaf pans.
- In a medium mixing bowl, mash the bananas, then add the oil, yogurt, eggs, brown sugar and vanilla and stir to mix well.
- Stir in the flour, baking powder and salt until all is nicely mixed. Fold in the chocolate chips.
- Pour the batter into the loaf pan(s) and sprinkle with some raw sugar.
- Bake at 350 F. until a toothpick inserted in center comes out clean. For mini loaves, it will take about 25 - 30 minutes. For a regular size loaf, about 50 minutes to an hour.
Note: there may be a trace of gluten in baking powder. Also, check that the chocolate chips and yogurt that you're using are gluten free. They should be, but sometimes chocolate chips are cross contaminated.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.