When it comes to comfort food, few treats match the magic of a loaf of banana chocolate chip bread. The rich, sweet aroma wafting through your kitchen as it bakes is enough to make anyone pause and seek out a warm, cozy spot. Now, picture this classic delight transformed to be gluten-free. The combination of ripe bananas, gooey chocolate chips, and a delightful gluten-free flour create a loaf that is not only delicious but also considerate of those who need gluten-free options.
Gluten-Free Banana Chocolate Chip Loaf
Servings 1 loaf
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Ingredients
- 2 cups gluten free flour – I recommend Bob’s Red Mill Gluten Free All-Purpose
- 1/2 cup of sugar
- 1/2 teaspoon of xantham gum
- 1/4 teaspoon salt
- 1 tablespoon of baking powder
- 2 teaspoons of cinnamon
- 3 ripe bananas
- 2 teaspoons of vanilla
- 1/4 cup of avocado oil
- 1/4 cup of applesauce
- 1/2 cup of soy milk
- 1 cup chocolate chips
- 1 banana for decoration
Instructions
- Begin by preheating your oven to 180 C (350 F) and greasing a loaf pan.
- Start by sifting together the flour, sugar, xanthan gum, salt, baking powder, and cinnamon.
- In another bowl, mash the three bananas. Next, add the vanilla, avocado oil, applesauce, and soy milk, and mix thoroughly.
- Combine the wet mixture with the dry mixture and gently mix, ensuring not to overmix.
- Stir in the chocolate chips when the mixture is nearly fully combined.
- Transfer the mixture into the loaf pan.
- Slice a banana in half lengthwise and press each piece into the top of the banana bread before baking.
- Bake for 1 hour and 10 minutes. To check if the banana loaf is done, insert a butter knife into the center. If it comes out clean, the loaf is ready.
- Allow the loaf to cool for 30 minutes before serving.
