Gluten Free Double Chocolate Banana Bread
This banana bread is high in protein, fibre and nutrients, everything gluten free cooks want. It has a chocolaty taste that covers up any hint of chick pea flour. Best of all it's a moist and delicious banana bread that the whole family will want to eat.
Servings 10 slices
Ingredients
DRY INGREDIENTS
- 1½ cups chickpea flour , sifted
- ½ cup tapioca starch
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ⅙ teaspoon salt
WET INGREDIENTS
- ¾ cup brown sugar
- 3 over ripe bananas
- ⅓ cup cooking oil
- 1 cup milk (or non-dairy substitute)
- ½ tablespoon vanilla
ADD-INS
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare loaf pan by lightly brushing with oil or lining with parchment paper.
- In a large bowl combine all dry ingredients. Set aside.
- Put bananas in the large bowl of a stand mixer and mash.
- Add remaining wet ingredients and beat on medium-low speed until smooth.
- Turn speed to low and add the flour mixture in stages. Mix just until combined.
- Fold in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 60 minutes until top is lightly cracked and sides pull away from the pan.
- Cool for 10 minutes on wire rack. Loosen sides and remove loaf from pan. Allow to cool completely before serving.
- Store in airtight container to eat within 5 days. Freezes well.
Notes
If making mini muffins, regular muffins or small loaves bake 20-25 minutes, slightly less for mini. Record the cook time in your oven so it cooks perfectly every time.
