and to make your head explode even more this recipe is gluten free, sugar free (if you don’t add the chocolate chips), light, fluffy and so moreish you will not know how to stop eating this banana bread.
I’ve never been much of a banana bread maker, not because I don’t like it, because who’s got time to wait for bananas to go all spotty. My bananas usually go into smoothies, breakfast porridge or nice cream. Its one of those things that never have time to just sit around, but during our move somehow I let three bananas go spotty? I know, so uncharacteristic! I decided to make it into a banana bread with the ingredients I already had in my pantry and with that came this insanely amazing banana bread.
It’s light yet dense, fluffy yet firm, and so amazing that you won’t even know it’s gluten and kind of sugar free!
Breakfast? Lunch? Snack time? Dinner? Why not, this bread should be eaten all the time! I mean it’s reasonably healthy so why not? Made with 3 bananas and simple ingredients why not just get making!
I’ve made this with egg replacer and an egg without a problem. I don’t know how it would do with a flax egg, but I’m sure it will work.
CHOCOLATE CHIP GLUTEN FREE BANANA BREAD – 1 loaf
- 1 cup brown rice flour or rice flour
- 1/2 cup oats (ground into a flour)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg or egg replacement
- 3 spotty bananas
- 1/3 cup canola/sunflower/ or melted coconut oil
- 1/2 cup liquid sweetener ( I use a bit less)
- 1-4 tsp non diary milk or water
- 1/2 cup chocolate chips (optional)
Preheat oven to 180 degrees C/ 356 degrees F.
In a food processor add the oats and process until it forms a coarse flour. Add the bananas, oil and sweetener, blend until really smooth.
Pour the batter into a bowl and whisk in the egg. Add the rest of the ingredients except the milk and chocolate chips, stir until combined. If the batter is still a bit thick add a tablespoon of milk at a time to reach the perfect consistency. fold in the chocolate chips.
Pour batter into a greased loaf pan and sprinkle the the top with more cinnamon and swirl it around with a spoon.
Bake for 30 -40 minutes, until a toothpick inserted comes out clean. ( the time depends on your oven, mine runs a bit hot so it just took 30 minutes for me).
Let the bread cool in the pan for 10 minutes before removing it from the pan. Wait for it to cool or just try it out now with some melted butter. Mouth burning risk is your choice, but worth it! Enjoy!