I’m not gonna lie — I have a sweet tooth. Add chocolate chips to ANYTHING and I’m in. I know that there are banana bread “purists” who wouldn’t dream of adding chocolate to their recipe but I’m not one of those.
Ironically, since being gluten-free, I have stopped craving sweet treats to the extent that I used to. Gluten has it’s addictive qualities and you can learn more about that by perusing this site. However, once you ween yourself off, you’ll be pleasantly surprised at how little you actually crave sweet treats. Even my boys, who traditionally loved sweet treats, comment about how their old favorites are too sweet now!
Once, when we were not as strict about being gluten-free, I allowed my son to pick a donut from the box at his classroom party. Well, of course, he picked a donut the size of his head! He took a few bites and then set it down on his plate. When I inquired about why he wasn’t eating it, he said it was just too sweet and it didn’t taste good!
The lesson? Your taste buds can be trained to like, even prefer, other flavors and levels of sweetness and seasonings.
I also believe that once you remove gluten and other irritants from your diet, that your system starts to process sugar differently. As a result, cravings and tastes change. And that is a good thing. The less sugar we ingest, the healthier we are, on many fronts.
Here is the recipe many of you have been waiting for. I’ll post notes at the end. Please read through the recipe and notes before attempting to make this bread so that you can modify to suit your needs. Enjoy!
Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread
2 cups all-purpose gluten-free flour (I used King Arthur brand for this recipe)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
One cup mashed very ripe bananas
1 (6 ounce) container of non-dairy vanilla yogurt
3/4 cups gluten-free, dairy free chocolate chips (for example, Enjoy Life Semi-Sweet Chocolate Mini Chips)
Heat the oven to 350º. Prepare a loaf pan with the oil spray of your choice and set the pan aside.
Peel the bananas and place them in a bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the non-dairy yogurt and stir to blend. Set the bowl aside.
Combine the flour, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, use an electric mixer to combine the ghee and sugar, scraping down the sides of the bowl as necessary. Add the arrowroot, water and the vanilla extract and combine well.
Using a rubber spatula, blend a third of the dry mixture into the ghee-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, fold in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester toothpick inserted deep into the center of the bread comes out clean, about 50-60 minutes.
Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Remove the bread from the pan and place it on the rack. Allow the bread to cool thoroughly before slicing (if you can wait that long!).
- I have added more than a cup of mashed bananas to this recipe and it is still divine.
- Because we try to avoid eggs. I used the arrowroot starch in place of eggs. If you can’t find arrowroot starch, then use eggs! You will use 2 eggs and omit the arrowroot starch and 1/4 cup of water.
- You can buy arrowroot starch at any health food store but also check your local grocer. I have seen it there before as well.
- Because ovens can vary, see how the bread comes out at 350º. If it doesn’t bake right, next time, try baking it at 325º for 70-75 minutes. I’ve done it both ways and have had it be successful both times in my oven.
Ok, off you go! Go make the bread…then come back and tell me how it was. I’m dying to hear from you!
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