Chocolate Chip Banana Bread (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Looks good but I have not tried it. Makes 1 12 loaf or 2 regular loaves. Ingredients:
1 cup teff flour |
2 tablespoons teff flour |
1 cup buckwheat flour |
1/4 cup tapioca flour |
1/4 cup brown rice flour |
1 2/3 cups sugar |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
4 ounces butter |
1/4 cup oil |
2 1/2 cups mashed bananas (about 4 large bananas or 6 medium bananas) |
3/4 cup buttermilk (or slightly less) |
2 eggs (or 2t ground flax plus 1/4 c water) |
1 tablespoon vanilla |
1 cup chocolate chips (or chopped pecans or combination of the two) |
Directions:
1. Preheat oven to 350 F (325 in Convection oven).
2. Prepare baking pan, either line with parchment or dust with butter and 'flour' (I use teff, though parchment is the tastier option. Trust me).
3. Combine all dry ingredients in the bowl of a mixer (or, if no mixer, in a bowl).
4. Add butter and mix until butter/dry combination has consistency of cornmeal.
5. Add wet ingredients all at once and mix for about 2 minutes. Fold in Nuts/Chocolate or combination.
6. 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.
7. 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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