Gluten-free Chocolate Chip Banana Bread
Updated: Oct 9, 2020
The very best way to use up overripe bananas. This bread is super easy to make, moist, and packed full of flavor! Buckwheat and oat flours provide a nutritious, gluten-free alternative to processed white and wheat flour.
Gluten-free Banana Bread
Makes one 9 x 5 in. loaf
Prep Time: 10 minutes
Cook time: 55 minutes - 1 hour + 15 minutes
Total time : -
¾ cup oat flour
½ cup buckwheat flour
1 ¼ teaspoons baking powder
½ teaspoon fine sea salt
½ cup peanut butter or cashew butter
2/3 cup cane sugar
¼ cup unsweetened applesauce
¾ cups mashed bananas ( about 1 ½ medium bananas)
½ cup chocolate chip
1. In a medium bowl, mix the oat flour, buckwheat flour, baking powder and salt. Set aside.
2. In a separate bowl, whisk the sugar and peanut butter together with an electric mixer on medium until the sugar is mostly dissolved (about 1-2 minutes), then whisk in apple sauce, eggs, and mashed bananas until combined. If necessary, stop and scrape down the sides during mixing to make sure everything is incorporated evenly. Turn the mixer to low and add in dry ingredients until combined. Then add in the chocolate chips until evenly dispersed through batter.
3. Line a 9 x 5 loaf pan with parchment paper. Scrape the batter into the prepared pan. Let it sit for 10 minutes then bake until the bread is firm to the touch and a toothpick inserted in the center comes out almost clean. This will be around 55 minutes to 1 hour and 15 minutes, depending on your oven. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
· *It is important that all ingredients are room temperature. To bring eggs to room temperature, simply place the eggs in a bowl of warm water for 10-15 minutes. It’s easiest to do this while you are getting the other ingredients ready. You do not want to use scolding hot water– you don’t want to cook those eggs, just bring them to the temp of all the other ingredients. Also note that if any of your other ingredients are cold, bring them to room temp, as well.
· You can substitute the egg for flax eggs to make this vegan (2 Tablespoons flax meal + 1/3 cup water – let soak for about 30 minutes before mixing in)