Introduction: Banana Chocolate Nut Bread (Gluten-Free!)
We make this recipe almost every week. Make sure that the bananas are really ripe. It is worth the wait. Gluten-Free flour from Jules or Trader Joe's work well in this recipe. You can substitute white sugar for Truvia baking blend sweetener. Truvia reduces the calorie content without any discernible difference in taste. I also make these in a smaller loaf using Fat Daddio's 7.75" x 3.75" x 2.75" bread pan. Our family prefers the smaller loaf for sweet bread. You can adjust the ingredient quantities if you prefer a regular larger loaf. An essential hint to start: to prevent sticking to the loaf pan, add a layer of parchment baking paper to the bottom of the loaf pan. Buttering the pan is not enough to prevent sticking. Enjoy!
Step 1: Ingredients
1 cup gluten-free flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/4 stick butter at room temperature
1/4 cup + 2 tablespoons Truvia baking blend sweetener (or 3/4 cup white sugar)
3 very ripe bananas, mashed with a fork
1/2 cup walnuts, broken into pieces
1/2 cup chocolate chips
Step 2: Instructions
1. Sift the flour, baking soda and salt into a medium bowl.
2. Whisk the eggs and vanilla in a liquid measuring cup (2-cup Pyrex works well)
3. Preheat oven to 350 degrees F. Brush 7.75 x 3.75 x 2.75" Fat Daddio's Bread Pan with butter. Line the bottom with parchment baking paper.
4.Mix the butter and Truvia (or sugar) in a large bowl. Cream until both are well mixed. Pour the egg mixture into the butter/sugar mixture. Mix until incorporated. Add mashed bananas. I find that the 2-cup pyrex cup is useful for mashing the bananas with a fork. Mix in flour mixture until just incorporated. Fold in nuts and chips. Transfer to loaf pan.
5. Bake for 55 minutes. Test with toothpick for doneness. When done, remove from oven and let rest for 10 minutes. Use a butter knife down the sides to help separate the bread from the pan. Remove from pan, peel off parchment paper and enjoy!