This recipe is close to my heart because it was passed down by family.
My husband’s grandmother was making this chocolate chip banana bread when we visited this past January. Usually I would say, “that looks good” then move on. But with trying to expand my cooking/baking skills, I asked for the recipe.
Best decision I could have made.
It was originally not gluten-free but I put my personal twist on it.
What You Need:
- 2 cups gluten-free flour (I used rice four)
- 1 cup brown sugar
- 1/2 teaspoon gluten-free baking powder (I use Rumford.. and just get the cheapest)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter softened
- 3 medium ripe bananas
- 1/2 cup chocolate chips or chopped pecans
- 2 teaspoons Xanthan Gum
This ingredient is key because it’s the ‘glue’ that holds everything together. Traditionally, gluten is that key ingredient when baking with flour. Without it, your cakes, cookies, breads and anything else you bake will be crumbly. That’s where xanthan gum comes in. You will use different amounts of xanthan gum depending on how much gluten-free flour is needed in your recipe.
If you’re saying, “I don’t know how to use it,” don’t worry. Most packages will tell you how much you should use. I really like Bob’s Red Mill which you can find at most grocery stores.
1. Lightly blend or mash bananas and combine with eggs, butter and brown sugar in medium bowl.
2. In separate bowl stir flour, baking powder, baking soda, salt and xanthan gum.
3. Combine all ingredients then stir in chocolate chips/chopped pecans.
4. Preheat oven to 350 degrees.
5. Spray (9×5 or 8×4) pan with non-stick cooking spray.
6. Cook for 60-140 mins.
- 9” x 5” cook time: 60-70 mins.
- 8” x 4” cook time: 130-140 mins.
*If you stick a fork in the center it should come out clean – minus the chocolate chips.
7. Let cool for 10 minutes. Put plate over bread, flip over, pull pan off, and flip bread right side up again.
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