Nostalgia Chocolate Chip Banana Bread
Banana bread reminiscent of the traditional baked treat, but free of gluten and dairy! The natural sweetness from banana is complemented by bites of dark chocolate chips. Enjoy for breakfast, a snack, or dessert.
Equipment
- Bread loaf pan
- Mixing bowls
- Hand beaten or stand mixer
Ingredients
- 2 cups gluten-free 1:1 all-purpose baking flour like Bob's Red Mill brand
- 1/2 cup coconut sugar
- 1/2 cup granulated allulose or use 1 cup coconut sugar or granulated sugar of choice
- 1 teaspoon cinnamon optional
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs lightly beaten and at room temperature
- 1 1/2 cups mashed banana from about 3 very overripe bananas. Equals about 340 grams when measured on my digital scale
- 1/4 cup plain coconut yogurt or greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus more for topping if desired
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x4 bread loaf pan with cooking spray and line the bottom and length-way sides with parchment paper, leaving a couple of inches hanging over the sides.
- In a large mixing bowl or bowl of a stand mixer, combine the gluten-free flour, allulose, coconut sugar, cinnamon, baking soda, and sea salt. Stir to blend.
- In a separate medium mixing bowl, whisk together the eggs, mashed banana, yogurt, and vanilla extract.
- Transfer the wet ingredients into the bowl with the flour mixture and beat until a dough is formed. Fold in the chocolate chips. Transfer the dough to the bread pan, and sprinkle extra chocolate chips on top, using your hands to gently press them into the top of the dough. Bake for 50 minutes. Then place a piece of tin foil on top of the bread to prevent over-browning, and bake for an additional 15 minutes. Ensure a toothpick inserted in the center comes out mostly clean, or use a digital thermometer to check that the internal temperature is 180 to 200 degrees F. Allow the bread to completely cool in the loaf pan (about 2 hours) before removing and slicing.