Recipe: The Best Ever Super Moist Gluten Free Banana Bread


Now back to this super moist banana bread–I also tossed in some chocolate chips to jazz things up.

After, what’s better than bananas and chocolate chips? When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe.

I only used 1/2 a cup of sugar because the bananas are naturally sweet.  Now how moist is this bread!


THE RECIPE:

Ingredients:
  • 2 cups Bob's Red Mill gluten free flour
  • 4-5 very ripe bananas mashed (1 1/2 cups)
  • 1/2 cup sugar
  • 1/2 cup butter 1 stick, softened
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips I used 1 cup

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.
  2. In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar.
  3. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!

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