Banana Bread with Chocolate Chips (GF, NF)
Brian Coppola
Photo by Brian Coppola
- Serves
- 1 loaf (9x5)
- Prep Time
- 15 Minutes
- Cook Time
- 50 Minutes
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).
Ingredients
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs, beaten
- 2 tablespoon heavy cream
- 1 teaspoon vanilla
- 3 ripe bananas
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2.5 cup gluten free flour
- 2 cup Ghirardelli dark chocolate chips
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Directions
- Step 1
Cream the sugar with the butter.
- Step 2
Combine the eggs, the heavy cream, and the vanilla with the sugar/butter mixture.
- Step 3
Add the bananas and mix well, to blend.
- Step 4
Mix in the baking powder and baking soda, followed by the flour.
- Step 5
Blend in 1.5 cups of the chocolate chips.
- Step 6
Add the batter to a 9x5 loaf pan that has been sprayed with oil.
- Step 7
Add the additional half-cup of chocolate to the top of the batter.
- Step 8
Bake at 350F for 50 minutes (cover with an aluminum foil tent after 20 minutes).
- Step 9
Remove from the pan and cool on a rack.