Ooops, I just realised that it’s been a while since I published a “Gluten Free Thursday” recipe. Anyway, this recipe, this one here is good. And I mean gooood. It’s a delicious, sweet-but-too-sweet and moist banana bread.

 

 

If there is one thing that a banana bread should not be, it is to be dry. And believe, I have eaten some very dry and heavy banana bread slices in my life. But this recipe does not give you such a loaf, it gives you a lovely moist one! Plus it is very soft (though still keeping its texture and shape) and it smells heavenly.

 

 

 

I usually don’t like using gluten free flour mix. Instead I try to make my own flour mixture or I use one naturally gluten free flour type, like coconut flour, rice flour etc. But lately I have been using gluten free flour mix of Sunnuntai brand and I quite like it. So in some of my gluten free recipes, I am willing to use that from now on.

 

The chocolate chips add the chocolategasm part to the bread, but if you can’t find chocolate chips, or if you want to try something different, you can also use coarsely chopped chocolate.

 

 

 

For banana part, you should use very ripe ones for the best result. I bought bananas and kept them home for a few days to get them ripe and soft. After that it was very easy to mash them quite homogeneously.

 

Alright, well it is very fast and easy to prepare this bread, so go ahead!
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Ingredients:

 

Difficulty: ★☆☆ (Easy)
(makes 1 loaf in 22x9xh:7cm loaf pan)

 

Printable PDF-recipe (no photos)

 

2 cups / 4.8 dl gluten free flour mix (about 260 gr.)
1 tsp vanilla sugar (or extract)
1 tsp baking powder
1 tsp baking soda
a pinch of salt (about 1/4 tsp)
115 gr. butter, softened in room temperature
1/2 cup / 1.2 dl granulated white sugar
2 eggs
3-4 very ripe bananas, to make 1 1/2 cups / 3.6 dl mashed banana
2 tbsp milk
1 cup / 2.4 dl milk chocolate chips (or dark if you prefer)(about 160 gr.)

 

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1. Preheat the oven to 180C. Grease the loaf pan and put a baking paper to cover bottom and sides.

 

2. Mix flour, vanilla sugar, baking powder, baking soda and salt and put aside. (If you are using vanilla extract instead of vanilla sugar, do not put it with dry ingredients and put it after milk on step 5.)

 

 

 

 

 

 

3. In a mixing bowl, cream butter and sugar in medium speed for 3-4 minutes.

 

 

 

4. Add eggs, one at a time. Scrape sides if you need.

 

 

 

 

5. Add mashed banana and milk and continue mixing until you get a smooth mixture.

 

 

 

 

6. Add dry ingredients and mix until all ingredients are incorporated.

 

 

 

7. Put aside a little bit of chocolate chips to use on top of bread. Put the rest into the batter and mix until they are evenly spread in the batter, using low medium speed (or fold the chips into the batter with a spatula).

 

 

 

8. Transfer the batter inside the loaf pan. Smoothen the surface. Spread the chocolate chips you put aside on top of the batter.

 

 

 

9. Put the bread in the middle rack of the oven. Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean. When baked, take it out of the oven and let it cool for at least 15 minutes before taking it out of the pan. Leave it to cool for 15 more minutes outside the pan before serving. Enjoy!