Mama Nibbles: Recipe: Gluten Free Chocolate Chip Banana Bread

Recipe: Gluten Free Chocolate Chip Banana Bread

The only thing better than a good fluffernutter has got to be a fluffernutter on homemade banana bread.  Taking bananas just past there prime and turning them into the perfect gooey transport for peanut butter and marshmallow cream.  (Apologies to all those with new years diet resolutions.) Whether you want to call it breakfast or dessert, this recipe is guaranteed to please.  The list of  ingredients is long, but don’t be overwhelmed.  The recipe is easy and the results are exquisite.  This is a great recipe to make with kids, letting them dump all the items into the bowl.
    Make sure you refrigerate your bread immediately, or freeze for up to four months.  I have found that it does very well when froze in individual servings.  Enjoy!!!


Ingredients:

½ cup butter
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla
1 ½ cup ripe mashed banana (approximately 3 bananas)
1 3/4 cup gluten free flour blend (**See my mix below)
1 tsp baking soda
½ cup heavy cream (can substitute condensed milk)
1 heaping Tbsp orange juice concentrate
1/4 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¾ cup semi sweet chocolate chips


*Preheat oven to 300°.


1) Cream butter and sugars together. Add eggs, vanilla and whole bananas, continue to beat until it is well blended. (if you wish for a more fine banana texture then mash the banana’s first)
2) In a bowl, combine the flour, baking soda, baking powder, salt and cinnamon and mix well.
3) Mix cream with the orange juice concentrate until blended.
4) Add the flour mixture to the batter alternately with the cream/o.j. mixture. Blend for 1-2 minutes, until the batter is mixed, do not over-mix. The batter should be like a cake batter, slightly runny.
5) Add the chocolate chips and mix well.
6) Pour into two greased tin bread pans.
7) Bake for 1 hour or until a toothpick comes out of the center cleanly and bread is golden.
8) Allow the bread to cool 10 to 15 minutes before removing from the pan to cool completely on a rack.


**Flour blend for breads, mix in a bag or sealed container:

1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt

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