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Prep time
15 minutes
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Cook time
1 hour
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Makes
8 blocks
Author Notes
Not diabetic friendly, this is GF loaf that I use with a variety of fillings. I've most often done lemon-fruit (raspberry, blueberry), but this one goes classic with banana, oats, and chocolate chunks. My experience with bananas is "why wait?" If it is banana taste you want, a reasonably well past green but still yellow banana works fine. Cooking with those sugar-filled black ones is not worth waiting for. Although I make this in a loaf pan, these are (je ne sais quoi?) 8 "dessert blocks" rather than 8 slices. —Brian Coppola
Ingredients
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2
eggs
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3/4 cup
sugar
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1/2 cup
sour cream
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1 teaspoon
vanilla
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1/2 cup
melted butter
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1.5 cups
Gluten free flour
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1 cup
oats
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1 tablespoon
baking powder
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3
ripe but not overripe bananas
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1.5 cups
dark chocolate chunks
Directions
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Break eggs into a mixing bowl, add the sugar, vanilla, and sour cream, blend with an electric mixer.
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Add the butter while mixing.
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Add the broken-up bananas and mix to mostly smooth.
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Add the flour and baking powder. Finish mixing.
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Fold in the oats and chocolate.
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Pour into to a 9 x 5 bread pan decked out with parchment.
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Bake covered (leave enough parchment to fold over) at 350F for 50-60 minutes (uncovering for the last 10-15 minutes)
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Remove and let cool on a rack, after lifting from the pan
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After it is cooled, use a good knife and cut into 8 large cubes instead of 8 slices. This is more of a cake than a bread.
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