Gluten Free Chocolate Banana Bread
By tinathorn
Ingredients
- 1 medium ripe banana, mashed
- 1 large egg, at room temperature
- 1/2 cup prune juice or pomegranate juice
- 1/4 cup canola oil
- 1/2 cup gluten-free flour blend (see below)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- Add-ins
- 1/2 cup gluten-free semi-sweet chocolate chips
- 1/4 cup each finely chopped nuts, raisins, coconut, and dried cranberries (make sure total equals 1 cup)
- Gluten-Free Flour Blend
- 1 1/2 cups sorghum flour or brown rice flour
- 1 1/2 cups potato starch (not potato flour)
- 1 cup tapioca flour (also called tapioca starch)
- Whisk the ingredients together and store, tightly covered, in a dark, dry place.
Details
Adapted from carolfenstercooks.com
Preparation
Step 1
[1] Preheat the oven to 350⁰F. Lightly grease an 8-inch square nonstick (gray, not black) pan.
[2] In a medium bowl, beat together the mashed banana, egg, juice, and oil with an electric mixer on low speed until well blended.
[3] With the mixer still on low speed, beat in the flour blend, cocoa, cinnamon, baking powder, baking soda, xanthan gum, and salt until smooth. Stir in the add-ins. The dough may be heavy and dense, depending on the add-ins you use. With a wet spatula, spread the batter evenly in the 8-inch pan.
[4] Bake until a toothpick inserted into the center comes out clean (or with only a bit of melted chocolate on it), about 25 to 35 minutes. Cool on a wire rack, cut into 16 squares, and eat slightly warm, while the chocolate chips are gooey. Makes 16 squares.
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