Go Bananas for this Gluten Free Chocolate Chip Banana Bread

Go Bananas for this Gluten Free Chocolate Chip Banana Bread

My family loves bananas. We have a big white fruit bowl in the kitchen, and everyone grabs a banana for themselves first thing in the morning. There is actually a bit of hostility when someone eats the last banana in the bowl.

I've also noticed its a matter of personal preference which bananas in the bowl get eaten. My husband loves them when they still have a tinge of green at the tip. My kids love them when they are yellow with just a few brown or black specks. Get too many specks, and they won't touch them. And forget the poor ones that turn all brown. That's where I come in and use them for this delicious gluten free and dairy free banana bread, adapted from Taste of Home.

I've made this recipe both as banana bread as well as in muffin form factor, to serve as a quick breakfast or after school snack. Adding 3/4 chocolate chips to the mix takes this deliciousness to a whole new level.

Gluten Free Dairy Free Chocolate Chip Banana Bread - makes 2 loaves or 24 muffins

2 cups gluten free flour mix (1 cup brown rice, 1/2 cup sorghum, and 1/2 cup tapioca starch)
1 tsp guar gum
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
4 eggs
2 cups mashed, ripe bananas
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup chopped walnuts
3/4 cup chocolate chips (optional - Ghirardelli are gluten free and dairy free)

Preheat oven to 350 degrees. In a large bowl, mix flours, guar gum, flaxseed, baking soda, salt and cinnamon. In a medium bowl, mix wet ingredients - eggs, oil, applesauce, vanilla extract, and sugar. Mash bananas in a third bowl. Add wet ingredients to flour mixture, mixing just until combined. Fold in mashed bananas, then add in chocolate chips and walnuts.

Pour into 2 greased bread tins or 24 muffin cups. For bread pans, bake 50-55 minutes. For muffins, bake 20-25 minutes or until set and golden brown on top.

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