"Thought breeds thought; children familiar with great thoughts take as naturally to thinking for themselves as the well-nourished body takes to growing; and we must bear in mind that growth, physical, intellectual, moral, spiritual, is the sole end of education." ~ Charlotte Mason

Tuesday, November 13, 2012

Tasty Tuesday: Gluten Free Banana Chocolate Chip Bread

Mmmmmmmm What a treat on a cold overcast fall day!  The whole house smells fantastic.  This loaf won't stay around long but that's the test of true yumminess! :)  I love making delicious GF baked goods.  If you are concerned about the amount of sugar in the recipe substitute it for maple syrup, agave or even stevia!  This is a great recipe and the alternative flour adds variety and health benefits for anyone, not just those who struggle with wheat intolerance or celiac disease.  You can also omit the chocolate chips and add nuts.  (which personally I prefer but I sometimes put them in as a treat for my kids).  

Gluten Free Banana Chocolate Chip Bread

- Preheat oven to 350F

Cream together:
I cup sugar
1/2 oil or melted butter
2 eggs
1 cup mashed ripe bananas
1 tsp vanilla 
1/2 cup sour cream

In separate bowl sift together:
1 1/2 cups of GF flour (read the flour package, as it will tell you what the measurement will be for 1 cup of wheat flour.  I used El Peto's Corn free All Purpose Flour: 2/3 cup = 1 cup white flour)
1 tsp baking soda
1/2 tsp salt

Blend liquid and dry ingredients together and add in 1 cup chocolate chips.  Pour into buttered loaf stone.

Bake at 350F for 50-60 minutes or until toothpick come out clean.


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