Dessert & Baked Goods » Gluten-Free Banana & Chocolate Chip Bread
If you're a little skeptical of gluten-free goods, this is the recipe that will conquer your doubts. And if you live a gluten-free life, here's the banana bread you've been waiting for. Eat it for breakfast, a sweet snack, or give it away as a gift. It's moist in texture and with just the right amount of chocolate.
Posted Monday, January 11, 2010, at 3:21 am by JGriggs:Excellent flavor and texture! I am pretty new to the gluten- and dairy-free diet, but have spent enough time in the kitchen experimenting with these different flours and ingredients to know a good thing when I taste it. I had a lot of substitutes and made five mini-loaves out of this recipe which did take approximately 100-110 minutes to bake. The parchment was ideal as it kept the bread from getting too dark being that they were in for that length of time. The substitutes I used may have contributed to this length in baking time. I used regular not light buckweat flour, the water and vinegar substitute vs. buttermilk, flax MEAL not ground flax with the water as a sub for egg, approximately 1/2 cup of regular coconut oil (still trying to locate the virgin coconut oil) and the dairy-free chocolate chips, which I must admit are better than the Nestle semi-choc chips. My preschoolers and I love it! Worth the extra time in the kitchen... Thank you.
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