So I have been craving some banana bread lately. I want a moist, tender, chocolately chip banana bread . . . and I'd like it healthy, too, please? No butter? No eggs? No dairy?
Yup. Perfect chocolate-chip banana bread. And it's also gluten-free, so no worries if you have wheat allergies.
Read on for the recipe.
This is the first recipe I've experimented with out of the BabyCakes Bakery cookbook, and I'm so excited to give some more a try. This bread is perfectly moist and rich. Just make sure you are very careful while measuring your ingredients. I didn’t measure the mashed bananas too accurately the first time and I ended up with a caved-in center, but with a little bit more precision, it came out perfectly the second time around!
- 2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 2/3 cup agave nectar
- 2/3 cup rice milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (about 3 large)
- 2 cups chocolate chips
- Preheat oven to 325ºF and lightly grease a seven-by-four-by-three-inch loaf pan.
- Whisk flour, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil, agave nectar, rice milk, and vanilla to the dry ingredients. Stir until smooth.
- Using a rubber spatula, gently fold in the bananas and chocolate chips.
- Fill the prepared pan halfway with batter.
- Bake in the center of the oven for 35 minutes, rotating pan after 20 minutes. Cook until a toothpick inserted into the middle of the pan comes out clean.
- Let the bread sit for 20 minutes before removing it from the pan.
Wondering what to do with your leftover dough? BabyCakes suggests lining a cookie tray with parchment paper and smoothing the remaining batter in a thin layer on top. Bake for 10 minutes, slice, and eat!
Don't forget to share your own recipes in our Healthy Recipe group!