quickbread - Banana Chocolate Chip Bread

By tinathorn

Ingredients

• 3 ripe bananas, mashed (about 1 cup puree)
• 1/3 cup light olive oil
• 1 cup organic light brown sugar
• 2 teaspoons bourbon vanilla extract
• 1 1/2 cups gluten-free flour blend or gluten-free baking mix*
• 1/4 cup flax seed meal
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 rounded teaspoon cinnamon
• 1/2 cup vegan dark chocolate chips (or use chopped walnuts or pecans)

Preparation

Step 1

Combine the wet ingredients a mixing bowl.

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in the chocolate chips and stir by hand to combine.

Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack. Easiest to slice when cool. If you can wait.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

Cook time: 1 hour