Wednesday, January 30, 2013

Chocolate Chip Banana Bread - gluten free dairy free

Now my kitchen smells delightful. I have been craving this sweet treat since tasting a similar item at a gluten free bakery in Florida. I started with a recipe online, and adapted it to suit my preferences and ingredients.  The result is so good.  Even the anti banana bread crowd will be converted with this delightful combination.

The recipe I adapted was from this blog, online. I'll post my method, as it came out beautifully, but you may like to stick with the original recipe, so check out the link!

Ingredients: add the following to a mixing bowl and mix together, by hand, as you go.
  • Mash 2 M-large ripe bananas with a fork
  • 1/2 cup coconut oil, melted and cooled to room temp
  • 1/4 cup erythritol crystals, lakanto, or omit
  • 3 eggs
  • 1 tablespoon bourbon vanilla extract
  • 1/3 cup packed almond flour
  • 1 1/3 cups King Arthur gluten-free pancake mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon finely ground sea salt
  • 1/2 - 3/4 cup gluten free dairy free chocolate chips
Preheat oven to 350 F. Add mixture to bread pan that has been lightly oiled and dusted with pancake mix. Bake for 1 hour (start checking for doneness around 50 minutes).
Let cool and enjoy!

This was simple and so good.  I think the erythritol can be omitted, as this was plenty sweet with the sugar in the pancake mix, the ripe bananas and the chocolate chips.  I would even consider doing half pancake mix half almond flour for the next batch.  Enjoy this sweet treat for dessert, as I doubt it qualifies as a healthy breakfast.

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