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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Even if you're not following a gluten-free diet, you'll enjoy this delightful bread from our Test Kitchen. The chocolate chips and chopped walnuts are a nice complement to the mild banana flavor. Ingredients:
1 tablespoon plus 1-1/2 teaspoons butter, softened |
1 tablespoon plus 1-1/2 teaspoons brown sugar |
2 tablespoons beaten egg |
1 medium ripe banana |
1-1/2 teaspoons buttermilk |
1/3 cup white rice flour |
1/3 cup tapioca flour |
1-1/2 teaspoons mashed potato flakes |
3/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
2 tablespoons chopped walnuts |
2 tablespoons semisweet chocolate chips |
Directions:
1. In a small bowl, cream butter and brown sugar. Add egg; mix well. In a small bowl, mash banana with buttermilk. Combine the flours, potato flakes, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture just until moistened. Fold in walnuts and chocolate chips.
2. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 mini loaf (6 slices).
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