Chocolate Chip Banana Bread

Recently I was asked to review a few recipes from a cook book on my humble little corner of the interwebs.

The book is “The Allergy-Free Cook Bakes Bread” by Laurie Sadowski.

I decided to test out the recipe on page 29 for Chocolate Chip Banana Bread.

The recipe came together quick and really easily. It baked up nicely and has a deep rich color to the batter.

I will definitely make this recipe again. The texture was not grainy in the slightest. It had a nice moisture level, not too dense or soggy in the middle.

Chocolate Chip Banana Bread
 
Ingredients
  • ¾ cup sorghum flour
  • ½ cup teff flour
  • ¼ cup arrowroot starch or tapioca flour (I used tapioca)
  • 1 tablespoon ground flaxseeds
  • 1½ teaspoons baking soda
  • 1½ teaspoons xanthan gum
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¾ cup nondairy chocolate chips
  • 3 very ripe bananas, mashed (about 1½ cups)
  • ½ cup agave nectar
  • 3 tablespoons canola oil or coconut oil, melted (I used grapeseed oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cider vinegar
Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil an 8½ x 4½ -inch loaf pan.
  2. Put the sorghum flour, teff flour, arrowroot starch, flaxseeds, baking soda, xanthan gum, cinnamon, and salt in a large bowl. Stir with a dry whisk until combined. Add the chocolate chips and stir until they are coated with the flour mixture.
  3. Put the bananas, agave nectar, oil, vanilla extract, and vinegar in a medium bowl. Stir until well combined and smooth. Pour into the flour mixture to make a batter and stir until just moistened.
  4. Scrape the batter into the prepared pan using a rubber spatula. Smooth out the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool completely before slicing.

Recipe reprinted with permission from Book Publishing Company.

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9 Responses to “Chocolate Chip Banana Bread”

  1. November 14, 2011 at 1:07 pm #

    Thanks, you did a great job with this posting….makes me hungry!!

    • Megan
      November 14, 2011 at 9:24 pm #

      Thanks Mary Ellen. I was very pleased with the results. :)

  2. January 1, 2012 at 7:06 am #

    Thanks for reviewing my book! I am glad you enjoyed it.

    • Megan
      January 1, 2012 at 9:33 am #

      Thanks for stopping by Laurie! And, thanks for letting me share your recipe with my readers. Cheers!

  3. April 27, 2012 at 1:25 pm #

    Oh my word, that looks GOOD!! I have always loved chocolate chip banana bread, and thought I would never eat it again. I will definitely be giving this recipe a try.

  4. Kari
    July 18, 2012 at 9:59 am #

    I made this last night…so delicious!! I didn’t have enough bananas so I added some apple sauce and I wanted to make it low calorie so instead of 1/2 cup agave I put 1/4 cup agave and 1/4 cup stevia. The bread turned out amazing! definitely recommend giving it a try.

    • Megan
      July 18, 2012 at 11:34 am #

      Awesome. I am going to give this a try with your modifications. Thanks for sharing Kari.

  5. Dara
    August 31, 2013 at 11:17 pm #

    I just made this (it’s in the oven now!) with a few modifications to the flour (I used coconut, buckwheat, sorghum, & brown rice). It smells so good and the consistency is great. I use your recipes all of the time but I never leave comments. Just wanted to let you know how much I appreciate your blog! You put my cookbooks to shame :)

    • September 4, 2013 at 6:50 pm #

      Thanks so much Dara. I appreciate your comments! :)

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