Gluten-Free Chocolate Banana Bread
Prep: 30 minutes
Bake: 1 hour • Serves: 12
plus additional for greasing pan
1-1/2cups gluten-free all-purpose baking flour
1-1/2teaspoons baking powder
1/3cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 medium ripe banana, mashed
1/2cup whole milk
3/4cup semisweet chocolate chips
1.Preheat oven to 350°F. Grease 9 x 5-inch loaf pan with butter. In medium bowl, whisk together flour and baking powder. In large bowl, with mixer on medium speed, beat butter 2 minutes or until fluffy. Add sugar and vanilla; beat until well combined, scraping bowl occasionally with rubber spatula. Add eggs, 1 at a time, beating well after each addition, scraping bowl occasionally. Add banana; beat until well combined. Alternately add flour mixture and milk, beginning with flour mixture, scraping bowl occasionally.
2.In small microwave-safe bowl, heat 1/2 cup chocolate chips in microwave oven on medium (50% power) 1 minute, stirring once. Heat 15 to 30 seconds longer or until melted, stirring once; cool 5 minutes. Coarsely chop remaining 1/4 cup chocolate chips.
3.Transfer half the batter into separate large bowl; add melted chocolate and beat on medium speed 1 minute or until well combined, scraping bowl occasionally. Add chopped chocolate; beat until well combined.
4.Pour chocolate batter into prepared loaf pan; pour plain batter over top. With rubber spatula, gently fold plain batter into chocolate batter to create swirled effect. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted into center of loaf comes out clean.
Approximate nutritional values per serving:
237 Calories, 13g Fat (8g Saturated), 52mg Cholesterol,
78mg Sodium, 29g Carbohydrates, 2g Fiber, 3g Protein