Gluten-free Banana Bread
This version of the recipe was inspired by this “Skinny Banana Bread” created by Tastes Better From Scratch – and Balanced Bites. I cringe at the title.
1.5 cups gluten-free flour I Bob’s Red Mill 1:1 from Harris Farms
3 tbsp light brown sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
4 ripe bananas typically this yields ~ 1.5 cups of mashed banana
1 egg large
2 tbsp honey softened
1 tbsp vanilla
1 tsp apple cider vinegar or lemon juice
90 grams dark chocolate chips
Preheat oven to 350 degrees F and line a large loaf pan with parchment paper.
Combine dry ingredients in a large mixing bowl.
Combine wet ingredients in a medium mixing bowl.
Mix the wet ingredients into the dry, then before mixing in 2/3 of the chocolate chips, quickly mix in the vinegar.
Add chocolate chips at the very end and quickly stir in.
Pour the batter into your lined loaf pan, then sprinkle the remaining chocolate chips evenly along the top of the loaf.
Bake for 45-50 mins or until a toothpick placed into the center of the loaf comes out cleanly (chocolate excluded!).