Sunday, March 4, 2012

Chocolate chip bannana bread 10/10

I got this one from the "gluten-Free Goddess" blog, ( LOVE HER!)  I of course twisted it a bit. I threw an apple in my food processor and made it into tiny bits and threw it in the batter instead of the chocolate chips. Normally I love a good dose of chocolate, but we were out and I was desperate for some great bread. This recipe delivered! 10/10

Banana Chocolate Chip Bread Recipe

As any woman of experience knows, bananas come in all shapes and sizes. Well, within a pretty close range, anyway. We used average, medium-sized bananas for this recipe. If your bananas are exceptionally large, Babycakes, you may want to adjust your recipe, and cut back to three. You need about a cup of puree.

Note: If you bake at higher altitudes, you may need to cut back on the baking powder (the baking powder basically replaces eggs for leavening). Follow the usual guidelines for your altitude.

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 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon arrowroot starch
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
1/2 cup vegan chocolate chips (or use chopped walnuts or pecans) 

Instructions:

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.

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

Yield: 8 slices

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).


Read more: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1oCWe4eFU

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