I ended up with a lot of very overripe bananas. I love when that happens. That means BAKING!!! I love to bake. Although I try not to bake a lot since I'm usually the one eating it all, but sometimes life just calls for a little extra treat, and my neighbors usually benefit as well. I need help eating all the treats sometimes!
I adapted this recipe from Lisa at Healthy Nibbles and Bits. She's got some great recipes so I had to give this one a try. It was fantastic and so was my adaptation. I'd love to know what you thought of this yummy chocolate banana bread!!!
Gluten-Free Chocolate Swirl Banana Bread
5 TB butter, softened
1/4 c. sugar
1/4 c. brown sugar (or 1/2 cup sugar total)
2 TB plain Greek yogurt
3 very ripe bananas
1 c. Brown rice flour plus extra for pan
1 c. oat flour
1 1/2 tsp. xanthan gum
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1 TB vanilla extract
1/2 c. chocolate chips (optional)
1/2 - 1 c. nuts (optional)
Cream eggs, sugars and butter until creamy. Add yogurt, mix well. Add bananas, mix well.
In a separate bowl, mix brown rice flour, oat flour, xanthan gum, salt, nutmeg, cinnamon, baking powder and baking soda. Slowly add to mixer. Add vanilla extract.
Spray bread pan and coat with brown rice flour, set aside.
Place chocolate chips in a microwave-safe bowl and heat on high 1 minute. Stir and add another 30 seconds if needed. Chocolate doesn't need to be super runny, just soft enough to mix through the batter.
Bake 350 degrees for 1 hour