Ingredients

Scale

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

Instructions

Preheat the oven to 350 F. Spray or oil a 9×5 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.

Notes

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/

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