I love Banana Bread, it has been an all time favorite of mine since I was a kid. When we all went GF/DF/CF in my house we had to make some serious changes and it took me month’s just to learn what products to start to substitute my favorite ingredients with. Some have been easy switches while others have been harder to get use to or to re-create recipes with ingredients we could use. I am finally starting to feel comfortable to venture into making my own recipes and I figured I should share them all with you, us mom’s and dad’s have to stick together! My kid’s for some reason tend to eat things I bake more when I make it into a muffin form, but you could use this recipe to make an actual bread as well. I hope you love this recipe as much as my family does, they came out great and remember you can always substitute ingredients based on allergies!
Chocolate Chip Banana Bread Muffins
- 2 cups Bobs Red Mill 1 to 1 Baking Flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 3 extra ripe bananas, mashed (1 cup)
- 3/4 cup light brown sugar
- 1 stick unsalted butter(or butter subsitute)- I use Earth’s Balance Vegan Stick’s
- 1 large egg
- 1/4 cup Coconut milk
- 1 cup of Enjoy Life Semi Sweet Chocolate Chip’s (DF/GF)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup chocolate chip piecies.
Divide batter evenly between prepared cups using a 2-ouncescoop. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
Free of the following Allergens : Dairy, Casein, Gluten, Peanuts