Chocolate Chip Banana Bread (Gluten-Free)
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 236.59 ml teff flour
- 29.58 ml teff flour
- 236.59 ml buckwheat flour
- 59.14 ml tapioca flour
- 59.14 ml brown rice flour
- 394.39 ml sugar
- 7.39 ml baking powder
- 6.16 ml baking soda
- 4.92 ml salt
- 113.39 g butter
- 59.14 ml oil
- 591.47 ml mashed bananas (about 4 large Bananas or 6 medium Bananas)
- 177.44 ml buttermilk (or slightly less)
- 2 eggs (or 2t ground flax plus 1/4 C water)
- 14.79 ml vanilla
- 236.59 ml chocolate chips (OR Chopped Pecans OR combination of the two)
directions
- Preheat oven to 350 F (325 in Convection oven).
- Prepare baking pan, either line with parchment or dust with butter and 'flour' (I use teff, though parchment is the tastier option. Trust me).
- Combine all dry ingredients in the bowl of a mixer (or, if no mixer, in a bowl).
- Add butter and mix until butter/dry combination has consistency of cornmeal.
- Add wet ingredients all at once and mix for about 2 minutes. Fold in Nuts/Chocolate or combination.
- Pour into 12" loaf pan or 2 8/9" loaves. Bake in center rack for about 1 hr, or until a toothpick inserted in the loaf comes out clean.
- Allow to cool. Slice and eat or freeze right away. Will remain tender for at least 5 days, if kept in an airtight container.
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RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.