Gluten-Free Banana Bread with Chocolate Chips
A soft, not too sweet gluten-free banana bread with chocolate chips.
Servings: 8 people
Equipment
Ingredients
- 3 large Bananas
- 1 cup Granulated Sugar
- ½ cup Softened Butter
- 2 Eggs
- ½ cup Milk
- 1 ½ tsp. White Vinegar
- 1 tsp. Baking Soda
- ¼ tsp. Salt
- 3 cups Gluten-Free Flour
- ½ cup Mini Chocolate Chips
Instructions
- Preheat oven to 350°F Add bananas to the mixing bowl and mix until they are the consistency of baby food. If you like a more rustic banana you can mash with a fork. Empty bananas into a different bowl and set aside.
- To your mixing bowl add your sugar and butter. Cream them togther until fully combined. Next add the eggs, one at a time. Incorporate fully into the butter and sugar mixture. Measure out your milk in a liquid measuing cup and add the vineager. Mix until combined. Add mock buttermilk mixture to the mixing bowl.
- Next add your baking soda, salt and flour. It is important to not overmix the flour. Mix until barely combined then add your bananas. Allow the mixer to turn five times and then fold in your mini chocolate chips.
- Grease your mini loaf pans with either cooking spray or butter dusted with gluten-free flour. Pour batter evenly into the three mini loaf pans.
- Place in a 350°F over and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Nutrition Information
Serving: 8gCalories: 366kcalCarbohydrates: 53.1gProtein: 4.9gFat: 16.6gSugar: 37.4g
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