Rochelle’s recipe book
The Best Ever Super Moist Gluten Free Banana Bread
12 servings
servings15 minutes
active time50 minutes
total timeIngredients
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)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, 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, 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.
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 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
Nutrition
Serving Size
1 slice
Calories
252 kcal
Total Fat
11 g
Saturated Fat
6 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
49 mg
Sodium
225 mg
Total Carbohydrate
37 g
Dietary Fiber
3 g
Total Sugars
19 g
Protein
4 g
12 servings
servings15 minutes
active time50 minutes
total time