It turned out to be the best gluten free/dairy free banana bread I have ever had. It's been a while since I've had wheat banana bread, but I might even dare to say that it was better than that. Maybe it was the chocolate chips. But the texture was great, it didn't fall apart as soon as you thought about slicing off a piece either. The loaf lasted 2 days.
Banana Bread with Chocolate Chips
Here is the original recipe from the gluten free goddess
Her recipe is vegan, so has no eggs in it. We have chickens and have an abundance of good eggs, so I changed it to add some eggs.
Preheat oven to 350 degrees F. Lightly grease a standard bread loaf pan.
Combine in a large bowl:
3-4 ripe bananas, mashed (about 1 cup)
1/3 cup light olive oil
1 cup light brown sugar
2 teaspoons vanilla
In a separate bowl:
1 1/2 cups gluten free flour mix
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
Add the dry ingredients into the banana mixture and stir until smooth.
Add in 1/2 cup dairy free chocolate chips
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm and a toothpick inserted in the center comes out clean
Cool the loaf on a wire rack. Slice and enjoy!
Thank you, gluten free goddess for this awesome recipe!