Chocolate Chip Banana Bread
  • 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
  1. Preheat the oven to 350 degrees F. Lightly oil an 8½ x 4½ -inch loaf pan.
  2. 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.
  3. 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.
  4. 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 by These Things I Love at