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.
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!