Recently I was asked to review a few recipes from a cook book on my humble little corner of the interwebs.
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.
- 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
- Preheat the oven to 350 degrees F. Lightly oil an 8½ x 4½ -inch loaf pan.
- 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.
- 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.
- 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.