Recipe for Gluten-Free Banana Loaf with Chocolate Chips
Thanks to a generous dollop of sour cream, this banana bread has a wonderfully moist and tender crumb. My kids love it with chocolate chips, but feel free to substitute chopped walnuts or leave it plain.
Equipment
- Standard Loaf Pan (8-1/2 x 4-1/2 x 2-1/2 inches)
Ingredients
- ½ cup butter softened (one stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure gluten free vanilla extract
- 1½ cups all purpose gluten-free flour blend (such as Cup4Cup or Bob's Red Mill 1to1)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon xanthan gum omit if your flour blend contains it already
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1 cup mashed very ripe bananas about 3 medium
- ½ cup sour cream plain or vanilla yogurt can be used as well
- ½-1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and grease a standard loaf pan.
- Cream butter and sugar together in a large mixing bowl. Add the eggs and vanilla extract and beat until smooth.
- Add the flour, baking soda, salt, xanthan (if using), cardamom, and cinnamon, and beat until just combined. Stir in the mashed banana and sour cream and mix until completely incorporated. Carefully fold in the chocolate chips.
- Pour batter into prepared pan and bake for about one hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan for 5 minutes, then turn out onto a cooling rack to finish cooling completely.
Nutrition
Serving: 1sliceCalories: 207kcalCarbohydrates: 38gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 327mgPotassium: 101mgFiber: 1gSugar: 24gVitamin A: 141IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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