On the 7th Day of Christmas, my sweet tooth gave to me Gluten-free Chocolate Chip Banana Bread.
I think that this would be the most difficult time of the year to have a restricted diet. There are so many temptations around and if you have a food allergy or intolerance, you know that you will pay the price if you give in. So I wanted to make a treat for the people in our lives who have a gluten intolerance. There are so many gluten-free prepackaged foods, but nothing says you care like a homemade treat.
I made 14 of these mini loaves (9 regular and 5 gluten-free) and gave them to co-workers as a way of saying “Merry Christmas”. I don’t have a lot of experience with tasting different gluten-free items but one of the gentlemen I work has gluten intolerance and when I brought in chocolate chip cookies that I had made out of the Babycakes cookbook, he said they were the best he had ever tasted. So I was anxious to try another recipe and I hope he likes this bread just as well.
This recipe could also be made vegan if you simply substitute vegan chocolate chips.
To me, giving a gift from my kitchen is a way of showing love and appreciation to those people that bring joy to my life.
Are you making any special treats to accommodate anyone with different dietary needs this holiday season?
Also, my Triple Chocolate Mint Fudgies are in a cookie contest over at The Family Kitchen and I would greatly appreciate your vote! All you need to do is leave a comment at the end of the post saying that you vote for “Triple Chocolate Mint Fudgies”! Thank you!
Gluten-free Chocolate Chip Banana Bread
Keywords: bake bread breakfast snack gluten-free vegan chocolate fruit
Fragrant and moist gluten-free banana bread with a special chocolate surprise!
Ingredients (5 mini loaves or 1-2 regular loaves)
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/2 cup coconut oil
- 2/3 cup agave nectar
- 2/3 cup rice milk
- 1 tsp vanilla extract
- 1 1/2 cups mashed overripe bananas
- 1 cup chocolate chips (optional)
Preheat oven to 325 degrees. Grease loaf pans.
In a medium bowl, combine flour, baking powder, baking soda, xanthan gum, salt and cinnamon.
In a large bowl and with an electric mixer, combine the oil, agave nectar, rice milk and vanilla. Add dry ingredients and mix to combine.
Add mashed bananas and chocolate chips (if using) and mix to incorporate.
Pour batter into prepared loaf pans to fill halfway and bake for 35 minutes for regular sized pans and 23 minutes for miniature pans.
Loaves are done baking when a toothpick inserted in the center comes out clean.
Cool loaves in pans and then slide a knife along the edges of the pan to loosen the bread.