Banana Bread with Chocolate Chips Yes, It’s gluten free!
I’ve been wanting to play in my kitchen for weeks and when I saw Rachel Hauck’s facebook status asking for banana bread recipes for her newest book coming out I had to ask…are you including a gluten free recipe?
She replied, “Send me one and maybe I can put it in the book.”
So I went to the kitchen and started playing. I came up with my version and it is so good! I’m going to have to work out for hours now.
Rachel’s book is called Dining with Joy and comes out in October. Here’s the book blurb.
Joy Ballard has a secret: she’s a cooking show host who can’t really cook.
When her South Carolina-based cooking show, Dining With Joy, is picked up by a major network, Joy Ballard’s world heats up like a lowcountry boil.
Joy needs help. Then she meets chef Luke Davis who moved to Beaufort after losing his Manhattan restaurant. A cook at the Frogmore Cafe, he’s paying debts and longing to regain his reputation in the elite foodie world. Luke and Joy mix like oil and water…until Joy is exposed on national television. With her career and his reputation both under fire, they’ll have to work together to fix the mess. Is it possible that they can learn to feast on God’s love and dine with joy?
Doesn’t that sound like a great book! I can’t wait to read it!
All of Rachel’s books are fun to read, great dialogue, and fun plots. Check out her website for more information. Rachel Hauck.
Banana Bread with Chocolate Chips
preheat oven to 350
4 ripe bananas
1/3 cup sugar
4 tablespoons of melted butter or grapeseed oil
1/2 teaspoon gluten free almond extract
1/2 teaspoon gluten free vanilla extract
1 1/2 cups gluten free all purpose flour (I used Jules Gluten-free flour mix)
1/2 cup coconut flour
1 teaspoon xanthan gum
1 1/2 teaspoons gluten free baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg (or use the stuff in the bottle)
1 cup gluten free chocolate chips
grease a loaf pan
Mash the bananas in a large mixing bowl until they are almost creamy, but leave some lumps.
Mix in the eggs, sugar, melted butter (or grapeseed oil), vanilla and almond extracts.
Add in the flour, xanthan gum, baking powder, baking soda and nutmeg. Mix until incorporated. Don’t forget to scrape the sides of the bowl.
Stir in chocolate chips.
Pour mixture into greased loaf pan and bake 30-35 minutes, or until the bead is brown on the edges and a toothpick inserted in the middle comes out dry.
Let it cool and slice. YUM! Even my non-gf guy liked it.
9 thoughts on “Banana Bread with Chocolate Chips Yes, It’s gluten free!”
So glad you tried it Lisa. I think I need to make it again this weekend.
Made this today. Wonderful!!! I will be making it again.
Vigilance, I'm sure you could just use all 'flour mix' or 'almond flour' and it would be fine.
This banana bread looks yummy! Can I use something other than coconut flour? I'm highly allergic.
I didn't realize Jules Flour mix had the Xanthan gum in it, and it didn't seem to hurt to have the extra. I'll have to try and make it without it and see what happens. Thanks for alerting me to that fact.
Your banana bread looks yummy.
I'm surprised you added extra Xanthan Gum, as Jules Gluten Free Flour already has it in it.
Did you try it without?
sorry you don't live closer, Spence 🙂 You'd get to try it.
Patti, Rachel is a fun woman and fun to read.
Rachel is a multi-talented woman; how fun to see her featured in this way!
Blessings and happy eating!