gluten free banana bread with choc chips
- 6 Tbsp butter, plus extra at room temperature for greasing the pan
- 1 1/2 tbsp instant coffee
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp xanthum gum
- 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
- 3/4 cup brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate, finely chopped
Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 6 tablespoons butter in a small saucepan set over medium heat and cook until melted; stir in the espresso powder. Remove and let cool slightly.
Whisk the flour, baking powder, xanthum gum, baking soda and kosher salt together in a medium bowl.
Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the brown sugar, cooled butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 55 to 75 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.