Sunshine and Sea Salt » A Healthy Foodie Blog

Chocolate Chip Banana Bread

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Banana bread was one of the first things I ever learned to bake before going gluten free. It made me feel all Betty Crocker like, with my apron on, flour all over the place, the kitchen smelling like a bakery, and the kids…not to mention friends that dropped by- were always happy. I love feeding people. Especially when it makes them smile. You know what I mean? 

Anyway, as you all know, removing gluten from baking changes things. And I’ve tried many ‘gluten free and grain free’ banana bread recipes, searching for that one that would hit the spot. Many of them were too dry, too gooey, too eggy or just….you know…just not the one we were looking for. And so, yesterday, we ventured, yet again, to make the perfect banana bread. I think we may have found it. Or at least it’s real close. If you’ve been searching too, I hope you’ll give this one a try. 

Oh, but first. A disclosure. We baked this in our tiny oven run on propane. If you haven’t heard already, we’re kind of living on the edge. In a two bedroom/loft style RV. With five kids and a husband. Plus a dog. A little dog. We’re searching for a farm to call home. Yeah….anyway, my point is. We sort of burned the banana bread a little. So don’t be discouraged by the pictures. It’s just that the tiny oven has some issues with heat distribution. Nothing to worry about, but I thought you should know. 😉 xoxo

 

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Here’s what you need:

 

  1. 1 C All purpose gluten free flour (we make up our own batch with coconut flour, almond flour, tapioca starch, potato starch and guar gum + sea salt) 
  2. 1 C Almond flour
  3. 2 tsp baking soda
  4. 1/4 tsp sea salt
  5. 1 TB cinnamon
  6. 4 overly ripe bananas (you know, the ones with brown spots) 
  7. 2 pasture raised eggs (we like vital farms) 
  8. 1/4 C coconut oil (it doesn’t have to be melted) 
  9. 1 TB vanilla extract
  10. 1 C mini chocolate chips ( we use enjoy life- they’re dairy free) 
  11. red palm oil for greasing (or some other vegetable oil so that your bread won’t stick to the baking pan)
  12. Pre-heat your oven to 350 F. 

In a mixing bowl, whisk together flour, almond flour, baking soda, sea salt, and cinnamon. In a separate bowl mash the bananas (out of their skins of course) . Then add the eggs, coconut oil, and vanilla extract. Whisk well. Add wet mix into dry mix and stir with a wooden spoon. Be sure to scrape the sides and bottom   of the bowl really well, so that you don’t leave any flour behind. Next, fold in those mini chocolate pieces. Try not to eat all the batter. Grease a bundt pan, or bread pan. Pour in the batter and spread evenly with a rubber spatula. Bake at 350 for about 30-35 minutes or until set. Let cool for a few minutes. Invert on a heat resistant surface. Let cool to the touch and cut. Serve with butter or your favorite spread. Be happy! 

 

Chocolate Chip Banana Bread
Serves 7
A gluten free, dairy free banana bread that tastes just like the real thing!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 C all purpose gluten free flour
  2. 1 C almond flour
  3. 2 tsp baking soda
  4. 1/4 tsp sea salt
  5. 1 TB cinnamon
  6. 4 overly ripe bananas
  7. 2 pasture raised eggs
  8. 1/4 C coconut oil
  9. 1 TB vanilla extract
  10. 1 C mini chocolate chips
  11. about 1/8 C red palm oil or other vegetable oil for greasing.
Instructions
  1. Pre-heat oven to 350 F.
  2. In a large mixing bowl, whisk dry ingredients together.
  3. In a separate mixing bowl, mash bananas, add egg, oil, and vanilla extract.
  4. Whisk until incorporated.
  5. Add dry ingredients to wet.
  6. Stir well with a wooden spoon or rubber spatula.
  7. Fold in the chocolate chips.
  8. Grease bundt pan with vegetable oil.
  9. Pour in the batter.
  10. Spread evenly with spatula.
  11. Bake at 350 for about 30-35 minutes or until set.
Sunshine and Sea Salt http://sunshineandseasalt.com/
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