Gluten Free Banana Chocolate Chip Bread
May 23, 2011 § Leave a comment
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.
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