Gluten Free Banana Chocolate Chip Bread

Why is it when someone else makes banana bread it is always lights, moist and delicious? Over the years I have tried dozens of different recipes, some from friends and family, others from cookbooks and the internet. Yet, until yesterday I truly had not found a recipe that I could call my favorite and be proud to share with others. This magical recipe comes from Annalise Roberts, Gluten-Free Baking Classics, the 2nd edition cookbook. If you are gluten-free give this recipe a try and I promise it won’t disappoint.

Banana Nut Muffins or Loaf

2 cups Brown Rice Flour Mix (click here for mix)

2/3 cup granulated sugar

1 Tbsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp salt

1 tsp cinnamon

1 packed cup very ripe chopped banana (about 2 medium bananas)

1/2 cup chopped walnuts, substitution chocolate chips

2 large eggs

1/2 cup milk

1/2 cup canola oil

1. Preheat oven to 350 degrees. Position rack in center of over. Grease muffin pan or three 5×3 inch loaf pans with cooking spray.

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts (chocolate chips); stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1 Tbsp of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

4. Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown (35-44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.