This bread is the real deal and one we make on repeat over here. It is made with gluten free flour, but you would never know it. My gluten loving kids go crazy for this bread.
It is lightly sweetened with our liquid honey (I would recommend blueberry or our pure liquid honey), and so good with touch of chocolate!
This bread is sure to satisfy all your banana cravings and makes for the perfect breakfast, snack or dessert.
Ingredients
| 4 medium | bananas |
| 1/2 cup | honey |
| 1/3 cup | butter, melted |
| 2 | eggs |
| 1 tsp | vanilla |
| 2 cups | gluten free flour (I used Bob’s Redmill 1-1) |
| 1 tsp | baking powder |
| 1 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1 cup | chocolate chips/chunks |
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Add bananas to a large bowl and mash. I use my stand mixer, but you could also use a handmixer, a potato masher or a fork.
- Add the remaining liquid ingredients and mix until well combined.
- Add the dry ingredients to the wet mixture and stir until well mixed.
- Pour in the chocolate chips and fold them into the batter
- Grease a loaf pan with butter and pour the batter into the pan.
- Bake for 65-75 minutes. Because we’re using a lower baking temperature, the bake time is a little bit longer with this recipe. Use a tooth pick in the centre to make sure the bread is baked through before removing it from the oven.
- Allow the bread to cool slightly in the pan before removing it to a cooling rack.
