
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).
Makes: 1 loaf (9x5)
Prep time: 15 min
Cook time: 50 min
Ingredients
-
1/2
cup sugar
-
1/2
cup butter, softened
-
2
eggs, beaten
-
2
tablespoons heavy cream
-
1
teaspoon vanilla
-
3
ripe bananas
-
1
tablespoon baking powder
-
1
tablespoon baking soda
-
2.5
cups gluten free flour
-
2
cups Ghirardelli dark chocolate chips
In This Recipe
Directions
- Cream the sugar with the butter.
- Combine the eggs, the heavy cream, and the vanilla with the sugar/butter mixture.
- Add the bananas and mix well, to blend.
- Mix in the baking powder and baking soda, followed by the flour.
- Blend in 1.5 cups of the chocolate chips.
- Add the batter to a 9x5 loaf pan that has been sprayed with oil.
- Add the additional half-cup of chocolate to the top of the batter.
- Bake at 350F for 50 minutes (cover with an aluminum foil tent after 20 minutes).
- Remove from the pan and cool on a rack.
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