Image: What the batter looks like when you goof and leave the chocolate chips on the stove while the oven is warming. Whoops!
Update: I just made this for a second time and it tastes much better with 3 bananas. The banana and chocolate flavor is more balanced and not overpoweringly banana.
I found this recipe a while back and pinned it for later use since my son thinks bananas are the best thing ever. He eats one every day at breakfast and once climbed up the cabinets and stole 2 more and ate 3 in a row. Well, today is the day. It’s in the oven now.
I’m posting the recipe here so I can edit it since there are some steps that should be more than one step and listing the amounts I used since some are suggestions in the original. I used Bob’s Red Mill 1 to 1 Baking Flour and Enjoy Life mini chocolate chips which are gluten/dairy/nut free. I also used Earth Balance Soy Free spread (the red container) and lactose free milk since it was the only milk I had on hand and it only takes 2 tablespoons though I question if it is really needed my batter was so moist already.
* To save washing a second bowl I broke up the bananas into small pieces and they blended in well enough without mashing in a separate bowl. I then added the flour to the wet mixture to avoid having to wash a third wet, sticky bowl. Just rinse out the flour mix bowl and dry it.
- 2 cups Bob’s Red Mill gluten free 1 to 1 Baking flour
- 4-5 very ripe bananas, mashed*
- ½ cup sugar
- ½ cup butter (1 stick), softened
- 2 eggs
- 2 tablespoons milk
- ½ teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips ( I used 1 cup)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan and it set aside.
- In a large bowl, combine: flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, cream together butter and sugar. Stir in: eggs, milk, vanilla, until well blended.
- Break up bananas into small pieces blending them into the wet mix from Step 3 as you break them up. Add the chocolate chips.
- Mix dry flour mixture into wet banana mixture until just moist.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean.
**Note: I don’t make anything from the links; I’m just sharing what I use as I learn more about this Fructose and FODMAPs life.