Author Notes
This recipe was inspired by the “best ever super moist” version of banana bread at https://gimmedelicious.com.
Not part of the diabetic-friendly collection (so, food I make but do not eat... but I hear this was quite good). —Brian Coppola
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Prep time
15 minutes
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Cook time
50 minutes
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Makes
1 loaf (9x5)
Ingredients
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1/2 cup
sugar
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1/2 cup
butter, softened
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2
eggs, beaten
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2 tablespoons
heavy cream
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1 teaspoon
vanilla
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3
ripe bananas
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1 tablespoon
baking powder
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1 tablespoon
baking soda
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2.5 cups
gluten free flour
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2 cups
Ghirardelli dark chocolate chips
Directions
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Cream the sugar with the butter.
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Combine the eggs, the heavy cream, and the vanilla with the sugar/butter mixture.
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Add the bananas and mix well, to blend.
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Mix in the baking powder and baking soda, followed by the flour.
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Blend in 1.5 cups of the chocolate chips.
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Add the batter to a 9x5 loaf pan that has been sprayed with oil.
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Add the additional half-cup of chocolate to the top of the batter.
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Bake at 350F for 50 minutes (cover with an aluminum foil tent after 20 minutes).
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Remove from the pan and cool on a rack.
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