Gluten Free Banana Chocolate Chip Bread
This is a banana-rich, incredibly moist cake/bread, packed with potassium, and studded with chocolate chips
Servings: 12 people
Calories: 400kcal
Equipment
- 10-cup bundt pan
Ingredients
- 2 Tbsp salted butter room temp - to grease the pan
- 3/4 Cup salted butter melted
- 1 3/4 Cup white sugar
- 4 (500 grams) just-ripe yellow bananas not over-ripe/brown! no spots! all yellow!
- 3/4 Cup sour cream
- 3 large eggs
- 3 tsp vanilla extract
- 2 1/4 Cup gluten free 1-1 flour mix with xanthan gum included (if your mix does not have xanthan gum, add 1 teaspoon of it now)
- 3/4 Cup packed blanched almond flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp nutmeg
- 1 1/2 Cups chocolate chips
Instructions
- First, preheat the oven to 350° F and grease a 10-cup bundt pan with softened (not melted) butter (do not use cooking spray). Then, in a large bowl, mash the five bananas using a fork or other mashing implement (the flavor and texture is much better if you use fresh bananas, not overripe/brown bananas - they should still be entirely yellow/yellow-green). Then, add in the melted butter, sugar, sour cream, eggs, and vanilla and stir together with the banana mash until fully combined. Add in the flour, almond flour, baking powder, salt, and nutmeg and stir until fully combined again. Lastly, add in the chocolate chips (optional) and stir. Then, pour batter into the greased bundt pan and tap the bottom on the counter to release any air bubbles.
- Bake for 45-55 minutes or until a skewer or knife inserted into the middle of the cake comes out nearly-clean. Let cool almost-completely before turning over onto a plate or serving platter so that the cake does not stick to the inside. Then serve!