Description
This bread is dense, but tender and gives you all of those comforting banana bread vibes you’re looking for
Ingredients
Units
Scale
- 2 cups gluten free flour (xanthan gum included or add 1/4 tsp xanthan gum)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon cinnamon
- 3 ripe bananas, mashed (3 small or 2 medium)
- 2/3 dark brown sugar (light can be substituted)
- 2 eggs
- 1/2 cup of dairy free milk (I have tested this with both coconut and oat milk)
- 1 1/2 teaspoons vanilla extract
- 2/3 cup dairy free regular or mini chocolate chips
Instructions
- Preheat oven to 350 degrees and line a loaf pan with parchment or spray with baking spray.
- In a medium bowl, mash 3 ripe bananas (I use a whisk for this) and add 2 eggs, 2/3 cup brown sugar, 1/2 cup dairy free milk, and 1 1/2 teaspoons vanilla extract.
- In another medium bowl, whisk together 2 cups gluten free flour, 2 teaspoons baking powder, 1/4 teaspoon fine salt, and 1 teaspoon cinnamon.
- Add the banana mixture to the flour mixture and blend with a rubber spatula just until no white patches of flour remain. Fold in 2/3 cup dairy free regular or mini chocolate chips.
- Pour batter into the loaf pan and bake for 1 hour to one hour and 5 minutes or until a cake tester comes out of the middle clean.
Notes
To make this recipe with dairy or gluten: use a regular wheat-based flour and regular dairy-based chocolate chips
- Category: Quick Breads and Muffins