Gluten-Free Banana & Chocolate Chip Bread
Yield: One 12" loaf or two regular loaves
Ingredients
- 1 cup + 2 tbsp teff flour
- 1 cup light buckwheat
- ¼ cup tapioca flour
- ¼ cup sweet brown rice flour
- 1⅔ cups sugar or rapadura
- 1½ tsp (corn-free) baking powder
- 1¼ tsp baking soda
- 1 tsp salt
- 4 oz (1 stick) butter (substitute 4 oz jungle shortening)
- ¼ cup safflower oil
- 2½ cups mashed bananas (about 4 large or 6 medium bananas)
- ½ cup + ⅓ cup buttermilk (or ½ cup milk + ⅓ cup water + 1 tbsp vinegar)
- 2 eggs (or 2 tsp ground flax + ¼ cup water)
- 1 tbsp vanilla
- 1 cup chocolate chips or chopped pecans or a combination of the two
- 1 oz brown rum (optional)
- non-stick cooking spray
Special Equipment
- parchment paper
How-to
- Preheat oven to 350º (325º in convection oven)
- Prepare baking pan by either lining with parchment paper or dusting with butter and 'flour' (teff) though parchment is the tastier option
- Combine all dry ingredients in the bowl of a mixer (or, if no mixer, in a bowl). Add butter and mix until butter/dry combination has consistency of cornmeal. Add wet ingredients all at once and mix for about 2 minutes. Fold in nuts/chocolate or combination
- Pour into loaf pan. Bake in center rack for about 1 hour, or until a toothpick inserted in the loaf comes out clean
- Allow to cool. Slice and eat or freeze right away. Will remain tender for at least 5 days, if kept in an airtight container