The BEST Gluten Free Chocolate Chip Banana Bread
It's FALL Y'ALL! So to celebrate I kicked the season off with this comforting banana bread. I always add chocolate chips, because—duh. It's also GF and has no refined sugars. I used maple syrup because I prefer the flavor, but you can use honey if you'd rather. The consistency of this banana bread is seriously on point, and I have a boyfriend with a full tummy to prove it. Enjoy!
(adapted from Cookie+Kate's healthy banana bread)
⅓ cup EVOO (can sub coconut oil, but make sure it's in liquid form)
½ cup honey or maple syrup
2 1/2 medium bananas, mashed
1/4 cup water or almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ tsp pumpkin pie spice
1/4 tsp cinnamon
1¾ cups GF flour mix (see recipe just below, variation my own)
Optional: ½ cup chocolate chips, can also use nuts
GF Flour Mix (makes more than the banana bread recipe calls for):
1 cup sorghum flour, certified gluten-free oat flour, or millet flour
1/2 cup corn starch (can sub potato starch)
1/2 cup tapioca starch
1/2 GF cornmeal (you can also sub any nut meal, like almond meal or flour)
1 teaspoon xanthan gum
Whisk all ingredients together well and portion out the right amount for the banana bread recipe!
Preheat oven to 325 degrees F. Butter/grease a 9×5-inch loaf pan.
In a large bowl, beat the EVOO and honey together. Add the egg, beat well, then whisk in the mashed bananas and milk or water.
Add baking soda, vanilla, salt, pumpkin spice, and cinnamon. Give it a whisk. Stir in the GF flour just until combined so as not to over mix. Fold in the chocolate chips and/or nuts, if you'd like!
Pour the batter into the loaf pan.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. I recommend checking five minutes early, but mine actually took a little longer than an hour. Allow to cool before enjoying!