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|Gluten-Free Moist Choc Chip Banana Bread|
“Yeah, this is really moist and hard to tell it’s gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking.”
- 1 1/2 cups white sugar
- 1/2 cup applesauce
- 3 ripe bananas, pureed
- 1/2 cup plain fat-free Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose baking flour (such as Bob’s Red Mill®)
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup miniature chocolate chips, or more to taste
- 1 cup chopped walnuts (optional)
|Prep : 15M||Cook : 10M||Ready in : 1H|
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
- Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.
- You can substitute 1 1/4 cups agave syrup or stevia for the 1 1/2 cups sugar, 2 egg whites for the egg, and pecans for the walnuts.
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