Gluten-Free Banana Bread
A moist and delicious gluten-free banana bread that's perfect for everyone!
Equipment
- 9-inch loaf pan
- Mixing Bowls:
- Electric Mixer
- Cooling rack
Ingredients
- 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1/2 cup chocolate chip chunks
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a loaf pan with cooking spray.
- In a large mixing bowl, whisk together gluten-free flour, baking soda, and salt.
- In another bowl, mix melted butter with sugar, eggs, and vanilla extract until well combined.
- Add the mashed bananas to the wet mixture and mix well.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- Fold in chocolate chip chunks.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
- Bake for 40 to 50 minutes, checking for doneness with a toothpick. The bread should be golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
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Notes
Store at room temperature for up to 3 days, or freeze for longer storage.