Gluten Free Chocolate Chip Banana Bread

Please tell me I’m not the only one who can’t manage their household banana inventory!! One week we will through 15 bananas and the next, one bunch of bananas will sit on the counter without being touched all week, while slowly developing those black spots I call yummy freckles (because I love mushy, overripe bananas). Once the bananas start to resemble my nose in my fourth grade school pictures ( I had A TON of freckles) I start feeling the pressure to use them up because I HATE throwing away food.


This week, I made two of my favorite banana treats – chocolate chip banana bread and Nice cream. Double banana whammy!!

This banana bread is great because most of the items are ingredients you probably already have on hand, so it’s an easy last minute recipe to put together when you find yourself with an abundance of ripe bananas without having to run to the store. Plus, the only added sugar comes from chocolate chips so it’s a great snack for the little ones. The bananas are so sweet, sometimes I skip the chips all together and no one seems to nice. On the other hand, my husband tops his slices with Nutella so it’s a great recipe to add or subtract from depending on your sugar preference.
Start by preheating the oven to 350 and lightly greasing a 9 X 5 loaf pan then line with parchment paper. This helps the parchment paper stick to the sides of the pan. After you pour in your batter, you can trim any extra paper around the pan leaving a little extra to grab onto when pulling out of the pan.


Grab a large mixing bowl and mash bananas with a fork into a pudding like consistency. Add baking soda, baking powder, salt, vanilla extract, almond milk, beaten eggs, chia seed and flour and mix. Pour half the batter into the parchment lined baking pan and sprinkle 1/2 of the chocolate chips and cashew pieces then lightly swirl and mix in to batter. Pour remixing half and sprinkle with remaining chocolate chips and cashew pieces.


Once the oven is up to temperature, pop the loaf pan into the oven for 45 – 50 minutes. (I checked with a toothpick every minute and it took 48 minutes in my oven.) Top should be ever so slightly starting to brown. When done, pull out of the oven and allow to cool for a few minutes.


After the parchment paper is cool enough to handle, gently pull out of the baking pan and allow to cool 15 minutes. Peel off parchment paper and slice to your desired thickness. Enjoy!!


Ingredients

  • 4 ripe bananas
  • 1-1/2 cups gluten free all purpose baking flour
  • 2 eggs
  • 1/2 cup cup extra dark chocolate chips
  • 1/4 cup cashew pieces
  • 1/4 cup unsweetened vanilla almond milk
  • 1 Tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350.
  2. Spray a 9 x 5 baking loaf pan with cooking spray and line with parchment paper.
  3. In a large mixing bowl mash bananas with a fork into a pudding like consistency.
  4. Add baking soda, baking powder, salt, vanilla extract, almond milk, beaten eggs, chia seed and flour and mix.
  5. Pour half the batter into the parchment lined baking pan and sprinkle 1/2 of the chocolate chips and cashew pieces then lightly swirl and mix in to batter. Pour remixing half and sprinkle with remaining chocolate chips and cashew pieces.
  6. Trim extra parchment paper with sizzles, leaving enough extra to grab out loaf after cooking.
  7. Bake at 350 for 45 – 50 minutes. (I checked with a toothpick every minute and it took 48 minutes in my oven.) Top should be ever so slightly starting to brown. When done, pull out of the oven and allow to cool for a few minutes.
  8. After the parchment paper is cool enough to handle, gently pull out of the baking pan and allow to cool 15 minutes.
  9. Peel off parchment paper and slice to your desired thickness.

 

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