As the daylight shortens and the temperatures drop, I find myself turning to comfort foods that warm my heart, as well as my body. This recipe for gluten free, dairy free, chocolate chip banana bread is a big hit with family and friends in my "bubble." It is a delicious treat morning, noon, evening and in-between!
I used 4 small loaf pans for a single recipe; mini-muffin pans were added when I doubled the recipe as pictured. My family has a lot food allergies, in addition to Diabetes, to work around. I modified this recipe to accommodate my family's needs from Layla’s on Gimme Delicious
Ingredients
- 2 cups gluten free baking mix*
- 5 very ripe bananas, mashed
- ½ cup Splenda
- ½ cup butter (1 stick), softened (not melted)
- 2 eggs
- 2 tablespoons water
- ½ teaspoon vanilla
- 2 teaspoons baking powder
- 1.5 cups Enjoy mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Olive oil spray 4 small loaf pans, or mini-muffin pans.
- In a large bowl, combine flour, baking powder, and chocolate chips.
- In a separate bowl, cream together butter and Splenda. Beat eggs, milk, vanilla, and mashed bananas until well blended.
- Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared pans.
- Bake in preheated oven for 30 minutes for mini-muffins; 40 to 45 minutes for loaf pans, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan and serve warm or cold.
*I prefer Pamela's Gluten Free Baking Mix HOWEVER, it is made from ALMOND Flour. If you have a NUT allergy, a good alternative is Bob's Red Mill Flour: 1 to 1 Baking.
Yummy, thanks, Sharon!
ReplyDeleteDecadently good! ;)
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