Isn’t everything, though? Making a pie? Throw some chocolate chips on top. Hiking solo with hopes on scoring a major movie deal where you are played by James Franco? Better put some chocolate chips in your trail mix, if you want to survive long enough to cut off your own arm. Basically, chocolate chips rule.
So when pulling together some banana bread muffins to take with us on our big President’s Day snow tubing (which I’ve never heard of, and cannot figure out how there is snow in Southern California, but I’m so totally game. Still, I HAVE NO IDEA HOW SOUTHERN CALIFORNIA WORKS.) trip, I thought I’d add them into an otherwise pretty basic recipe. Guess who is about to get applause in the car on the way to Mt. Baldy? Me. Or at least I’d better, or I’m turning this car around and no one will be allowed to see snow EVER AGAIN.
Gluten-Free Banana Bread With Chocolate Chips
adapted from Simply Recipes
Prep time: 7 minutes Cook time: 30 minutes
4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose gluten-free flour
1/2 teaspoon xanthan gum
3/4 cup chocolate chips
1. Preheat the oven to 350°F .
2. Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and xanthan gum and mix. Add the chocolate chips last, mix.
3. Pour into greased muffin pan and bake for 30 minutes.
Makes: 12 muffins
These look wonderful! great recipe.
Pingback: Gluten-Free Apres Ski Near Mt. Baldy | Gluten Is My Bitch
Thank you! I look forward to making this!
Thank you so much for this recipe. My 12 year old son has celiacs and hates most breads, cakes, cookies that are GF. After becoming quite discouraged at my baking mishaps, I came across your recipe and it is HEAVENLY! The rest of my family loves them…they taste like REAL muffins. I use Arrowhead Mills GF All Purpose Baking Mix and they come out perfect every time! THANK YOU!
Awww, thanks Valerie! I’m glad your son has something he likes. It’s got to be tough for a 12-year-old celiac.
My gluten free flour has xantham gum in it, do you recommend me adding additional or should it be ok without adding more? Thanks!
No need to add more if it already has it! Good luck.
Pingback: The Forgotten Meal | Devil & Egg