Banana Chocolate Chip Bread
Servings: 1 loaf
Ingredients
Gluten-full variant
- 2 cups unbleached all-purpose flour Plus 3 tbsp more for greasing the pan.
Gluten-free variant
- 1/2 cup superfine brown rice flour
- 3/4 cup almond meal see recipe notes below
- 1/2 cup potato starch Plus 3 tbsp more for greasing the pan. Note: do not use potato flour.
- 1/8 cup coconut flour
- 1/8 cup sweet white rice flour
Dry ingredients
- 3/4 cup white sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 3 tbsp unsalted butter Plus another 1 tbsp for greasing the pan.
- 2 large eggs
- 1 1/2 cups overripe bananas about three bananas
- 1/4 cup plain yogurt or labne
- 3 tbsp vegetable oil
- 1 tsp vanilla
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Melt butter and set aside to cool.
- Grease a 9x5 loaf pan with 1 tbsp butter and flour the pan either with all-purpose flour or potato starch if you're doing the gluten-free variant.
- In a large bowl, thoroughly combine the all-purpose flour OR the gluten-free flour mix with the rest of the dry ingredients.
- In a medium bowl, mash the bananas with a fork. Do not puree; some lumps are good.
- Beat the eggs slightly and add to the bananas. Add the rest of the wet ingredients, including the cooled melted butter and the chocolate chips. Mix thoroughly.
- Make a well in the bowl with the dry mix and pour the wet mix in, folding gently with a spatula until dry mix is just incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake at 350° for about 55-60 minutes or until nicely browned on top and a toothpick comes out clean.
- Remove pan from oven and let sit for 5-10 minutes, then remove loaf from pan and let cool on a wire rack.
Notes
If you can't find almond meal in the market, you can place about a cup of slivered almonds in a food processor and let it run for about 3-5 minutes until it becomes soft crumbs.