This Gluten Free Chocolate Chip Banana Bread is so moist and tender, you won’t be able to get enough of it! This delicious bread is perfect for snacking or even dessert.
This recipe is one that I never intended to share with you, but it was so good that I just can’t resist.
It started with what was supposed to be a learning experience for me – cooking from my new cookbook, the The Allergy-Free Cook Bakes Bread.
Of course, I’m not one to cook straight out of a cookbook, so has I was preparing the recipe I made a couple of changes. Notably, I added quinoa flour, used maple syrup instead of agave nectar and used coconut oil instead of canola oil. Nothing too major.
We were headed out to the Science center, and I offered my youngest son a slice as a snack before we went. He liked it and asked for seconds. Recognizing his enthusiasm, my older son – who hates bananas and has since birth – asked for a piece. He too, said he loved it.
At this point, I was intrigued. So I had a bite.
It was heavenly. Some people may call this breakfast or a snack (like the boys) but to me, this was good enough for dessert. No butter needed. Light, tender and just a little bit decadent.
Never one to keep a good thing to myself, I quickly snapped a couple of pictures of the half eaten loaf while the family was waiting in the car. The horn honked. I decided that in lieu of perfect photos, you’d just have to trust me that this bread is a winner.
Recipe Adapted from The Allergy-Free Cook Bakes Bread
Chocolate Chip Banana Quinoa Bread
- ¾ cup sorghum flour
- ½ cup quinoa flour preferably toasted
- ¼ cup tapioca flour
- 1 ½ teaspoon xanthan gum
- 1 tablespoon flax seed meal
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¾ cup mini chocolate chips I used non-dairy
- 1 ½ cups mashed very ripe bananas about 3 -4
- ½ cup maple syrup or agave nectar
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cider vinegar
- Preheat oven to 350 degrees. Oil an 8 ½ inch loaf pan.
- In the bowl to your stand mixture, combine sorghum flour, quinoa flower, tapioca flour, xanthan gum, flax seed meal, baking soda, ground cinnamon and sea salt. Process until thoroughly mixed. Add the chocolate chips and mix on low until combined.
- In a medium bowl, combine bananas, maple syrup, coconut oil, vanilla extract and vinegar. Stir until combined and smooth. Pour over the flour mixture and process on low until just combined.
- Transfer the mixture to the prepared loaf pan and smooth on top, using a moist spoon if necessary. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicking.
Note: I have not test this but since I know I will be asked: To make this with wheat flour use 1 cup wheat flour in place of the sorghum flour and tapioca flour. Skip the xanthan gum and cider vinegar.