Before my celiac diagnosis, I was a bread addict. When my family would go out to restaurants, I would be the one requesting a second basket of rolls because I would eat them all before anyone else could grab one!
However, I hated cookies (only liked dough) and never ate cake (only frosting). While I am no longer a picky eater (except for my bean phobia), I have a newfound passion for cookies, cakes, etc. since going gluten free. They fulfill my bread craving better than any gluten free bread I have tried so far. 🙂
Last week I set out on a mission to find a gluten free banana bread recipe that I didn’t have to modify too much, so I googled GF & vegan breads. The one that caught my eye was a sample recipe from The Allergy Free Cook Bakes Bread by Laurie Sadowsk. If a recipe is meant to entice you to buy the book, it must be pretty good, right?!
Well, after a few minor adjustments (pesky cinnamon allergy), I was not disappointed. Laurie’s book will soon be added to my cookbook collection! This recipe is currently tied with my hook ’em dessert (aka: cookie dough balls) as my favorite Kaila-friendly dessert! So, let’s check it out. 🙂
Chocolate Chip Banana Bread Recipe*
- Dry Ingredients
- ¾ cup sorghum flour
- ½ cup teff flour
- ¼ cup arrowroot starch
- 1 Tbsp. ground flaxseed (or chia seed)
- 1½ tsp. baking soda
- 1½ tsp. xanthan gum
- ¼ tsp. all spice
- ¾ cup chocolate chips
- Wet Ingredients
- 1½ cups of mashed (overripe) banana
- ½ cup agave nectar
- 3 Tbsp. canola oil
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- Preheat oven to 350.
- Grease a loaf pan, and lie a piece of parchment paper across the pan. I used Earth Balance Vegan Buttery Sticks (which contain soy), but you can use whatever you want to grease the pan!
- Whisk all the dry ingredients (except the chocolate chips) in a bowl until there is a consistent color and texture throughout.
- Mix in the chocolate chips until they are coated in the flour mixture.
- Mash the overripe bananas. Then combine the bananas and all the wet ingredients in a second bowl until consistent.
- Slowly add the wet mixture to the dry mixture until consistent in texture and color.
- Pour the batter into the loaf pan and use your spatula to smooth out the top. Bake for 35 minutes (for a moist, heavy bread) or 45-55 minutes (for a more traditional, but slightly drier banana bread). Either way, do not pull out of the oven until you can put a cake tester/toothpick comes out clean!
- Let the bread sit in the loaf pan for 10-15 minutes. Then pull out of the pan using the parchment paper. Let sit on a cooling rack until cool (>1 h).
- Slice and enjoy!
Tips and Tricks
- The parchment paper should be cut to the width of the pan. The purpose? To make it simple to move the banana bread out of the pan and place it on the cooling rack!
- The 35 minute mark will allow a toothpick to pull out clean, but as one of my friends put it will remind you of dough in the shape of banana bread. And, that’s exactly how I roll! I recommend cooking it for 40-45 minutes your first time, and adjusting the cooking time to your tastes from there!
- The egg substitute used in this recipe is the ground flaxseed and vinegar combination. They are just split up between the dry and wet ingredients!
Now, my favorite online party is Fiesta Friday hosted by the Novice Gardener. Since Kloe already brought a (gluten filled) banana bread, this is my alternative for the gluten free folk at the fiesta! I must admit that I made this on Thursday, and after celebrating the end of the week, the whole loaf was gone on Friday.
Finally, to my fellow celiacs, Happy Celiac Awareness Month!