When I get in the kitchen to bake, I have fun. It is one of the few places that I experiment freely (music being the other). Anyhow, with this approach to my baking sometimes I hit it out of the park, so to speak, and other times I work and refine what starts out okay.
This particular Friday I was inspired by a bunch of very ripe bananas sitting on my counter and my son’s appreciation for things that are soft, banana flavored, and sweet. I lucked out and this recipe was a true winner. Sooooooo yummy and yes, gluten free as usual.
I hope you try this one! It’s worth it. I whipped it up in 15 minutes and baked it in 30, so it’s a very efficient home baked good. Your going to notice something very cool about this recipe. There is no added sugar. So yes, there are bananas and chocolate chips, but those alone give this adequate sweetness without needing to add any sugar.
Banana Chocolate Chip Loaf Recipe
- 1/4 cup butter, melted
- 1/2 cup skim milk
- 2 large eggs
- 1/4 teaspoon fine ground sea salt
- 1 teaspoon vanilla extract
- 1/2 cup brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup almond flour
- 1/4 teaspoon xanthan gun
- 1 teaspoon baking powder
- 2 ripe bananas cut into bite size chunks
- 3/4 cup milk chocolate chips
- Non-stick cooking spray
- Preheat your oven to 380F. Prepare a 10 inch loaf pan with non-stick cooking spray and set aside.
- Combine all ingredients in order from the ingredient list above with the exception of the bananas and chocolate chips. When combining ingredients use a fork or wire whisk to beat by hand, do not use a mixer as gluten free flours are sensitive.
- Using a spoon stir in the bananas and chocolate chips.
- Pour mixture into your loaf pan. Bake at 380F for 30 minutes.
- Let cool a minimum of 1 hour before removing it from the pan.