Gluten Free Banana Bread

Gluten Free Chocolate Chip Banana Bread is a delightful twist on a classic favourite, making it accessible for those with gluten sensitivities. This moist and flavoursome bread is crafted with ripe bananas, natural sweetness, and a generous handful of chocolate chips that melt beautifully during baking. Using gluten-free flour blends ensures that every slice is fluffy and satisfying, perfect for breakfast or an afternoon snack. The combination of banana and chocolate creates a rich, comforting aroma that fills the kitchen, inviting everyone to enjoy a slice fresh from the oven. Whether toasted with a pat of butter or eaten plain, this banana bread is sure to please palates while catering to dietary needs.

Baking Tips:

• Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave. Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

• Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

• Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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Gluten Free Banana Bread

Yield: 12 Slices

Author: Chloe Sims

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Perfect for breakfast or an afternoon snack.

Ingredients

Gluten Free Banana Bread

• 290g Gluten Free Multi-Purpose Flour
• 2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 3/4 Tsp Cinnamon
• 1/4 Tsp Salt
• 2 Mashed Ripe Bananas
• 100g Brown Sugar
• 40g Granulated White Sugar
• 75g Vegetable Oil
• 2 Eggs
• 1 Tsp Vanilla Extract
• 80g Milk Chocolate Chips, Plus Extra For Topping (Optional)

Instructions

Gluten Free Banana Bread

1. Preheat the oven to 175°C. Grease and line a loaf pan with parchment paper. Set aside.
2. Sift together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.
3. In a separate large mixing bowl, whisk together the brown sugar, white sugar, mashed bananas, vanilla, eggs and oil.
4. Add the dry ingredients to the wet and fold together using a spatula (Don't overmix).
5. Gently fold in the chocolate chips until evenly combined.
6. Pour the batter into the prepared loaf pan and sprinkle the chocolate chips over the top.
7. Bake for 50 to 55 minutes or until golden brown.
8. Allow to cool for 10 minutes in the pan then remove to a cooling rack.
9. Enjoy!

Notes

Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave. Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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