Menu Enter a recipe name, ingredient, keyword...

Jody

gluten free banana bread with choc chips

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 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

Details

Preparation

Step 1

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.

‚Äč

You'll also love

Review this recipe

Einkorn Banana Bread Banana Cake with Vanilla Bean Frosting