Coffee Shop Inspired Banana Bread (Gluten Free, Egg Free, Dairy Free*)

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If we’re being truthful, I don’t like bananas very much. Or anything made with bananas: banana pudding, banana splits, Bananas Foster, you get the idea. But I really like banana bread.  The only reason I can come up with is that there are no discernable chunks of banana in banana bread. It’s incognito…and I’m easy to fool like that.

The inspiration for this recipe came from Charlene at My Frugal Adventures.  I made it exactly from the recipe and it was delicious. But I wanted to make a dairy free, egg free and gluten free version. And put some chocolate in it because…everything needs chocolate. (*Full disclosure, I didn’t have any dairy free chocolate chips-I usually always have Enjoy Life brand on hand- so I used Ghirardelli 60% cacao baking chips-they have milk in them).

This banana bread is super moist with just enough sweetness and chocolate to qualify as a dessert, but it has bananas and flax so it would be a totally acceptable breakfast (which is what I did this morning).

A couple of things before the recipe: at some point you may think you’ve done something wrong because the batter looks like dried clumps of cookie dough. That’s how it’s supposed to look. Once you add the bananas it will fine. Trust me.  Also, if you find your bread is getting a little too browned on top before baking is done, just drape a piece of tin foil over the top. I found I had to do that about 45 minutes into baking.

 

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The bananas really weren’t as ripe as I’d hoped but they still worked.

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Dry and crumbly. Don’t panic!

D

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I told you it would be OK…

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Those puddles are from the cooking spray-was not a fan of the brand I used ugh.

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Beautifully browned.

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Coffee Shop Inspired Banana Bread

Prep time: 15 minutes

Baking time: 50-75 minutes (my bread took 65 minutes)

Serves: 10

4 very ripe (almost overripe) bananas, mashed and set aside

2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

1 teaspoon baking soda

¼ teaspoon salt

1 flax egg (made by mixing 1 Tablespoon ground flax seeds with 3 Tablespoons water. Let sit about 10 minutes)

1 cup sugar

2 Tablespoons non dairy milk of choice (I used soy)

1 teaspoon vanilla extract

½ cup dark chocolate chips (can use dairy free, mini chips recommended) tossed with 1 teaspoon gluten free flour.

  1. Preheat oven to 325F and spray a 9 x 6 inch loaf pan with cooking spray.
  2. Mix the flour, baking soda and salt in a small bowl and set aside.
  3. In a large bowl, mix the flax egg, sugar and oil until well combined.
  4. Add the dry ingredients to the wet and stir well. It will dry and crumbly.
  5. Add the milk, mashed banana and vanilla and mix until combined.
  6. Fold in chocolate chips and spoon batter into prepared loaf pan.
  7. Bake 50-75 minutes until a toothpick inserted into bread comes out clean.

Nutrition Information (per slice): 239 calories, 52 grams carbs, 3.7 grams protein, 2.5 grams fat, 1 gram saturated fat, 12 grams fiber, 189 milligrams sodium

 

Note: any mention of brands is for informational purposes only. I did not receive any compensation for this post from any of the brands mentioned.

 

 

 

 

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