Recently I was asked to review a few recipes from a cook book on my humble little corner of the interwebs.
The book is “The Allergy-Free Cook Bakes Bread” by Laurie Sadowski.
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.
Chocolate Chip Banana Bread
Ingredients
- 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
Instructions
- 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.
Thanks, you did a great job with this posting….makes me hungry!!
Thanks Mary Ellen. I was very pleased with the results. 🙂
Thanks for reviewing my book! I am glad you enjoyed it.
Thanks for stopping by Laurie! And, thanks for letting me share your recipe with my readers. Cheers!
Oh my word, that looks GOOD!! I have always loved chocolate chip banana bread, and thought I would never eat it again. I will definitely be giving this recipe a try.
I made this last night…so delicious!! I didn’t have enough bananas so I added some apple sauce and I wanted to make it low calorie so instead of 1/2 cup agave I put 1/4 cup agave and 1/4 cup stevia. The bread turned out amazing! definitely recommend giving it a try.
Awesome. I am going to give this a try with your modifications. Thanks for sharing Kari.
I just made this (it’s in the oven now!) with a few modifications to the flour (I used coconut, buckwheat, sorghum, & brown rice). It smells so good and the consistency is great. I use your recipes all of the time but I never leave comments. Just wanted to let you know how much I appreciate your blog! You put my cookbooks to shame 🙂
Thanks so much Dara. I appreciate your comments! 🙂
Since eliminating gluten, dairy and eggs, I had given up on baking. This wasn’t intimidating and turned out great! Thank you for restoring my confidence 🙂
Hi Megan,
Can I make this recipe into muffins and if so how long do I bake them for?
Love your site!
Thank you.
Sure you can bake these into muffins. I would keep the same temperature and check them for doneness about 5-7 minutes shy of the original baking time.
I stumbled onto your recipes and am so thankful. I made this for my son who has 5 of the top 8 food allergies. This was amazing. Finally found a recipe that doesn’t taste like it is missing something, not grainy, not overy moist, juse perfect. I lover the teff flour!!….. I am going to try it with out the chocolate chips to see how it turns oit and then make mif fins for hI’m to take to school…… Thank you, will be trying a lot more of your recipes!
So happy to hear it was a hit!