National Chocolate Chip day was the other day and I needed a sweet to kill my cravings. I decided to try a banana chocolate chip recipe I saw and make it gluten free. Of course you can use regular all purpose flour too, same amount. I'm also doing a review for Melt buttery spread and again feel free to use oil or butter. At the last minute I opted to put a crumb on top, why not. However when baking, my bread rose enough to push some of the crumb off, so watch out, keep an extra baking sheet in the bottom of the oven to catch any mess. This bread came out really good, extra moist, a little dense but soft. I kept mine wrapped in the fridge then nuked it a second to warm it. Kids loved it too.
Gluten Free Banana Chocolate Chip Crumb Bread
adapted from Chocolate Covered Katie (Makes 1 loaf)
2 C. Gluten free flour blend*
2 Tbl Ground flaxseed meal (optional)
1 tsp Baking soda
3/4 tsp Cinnamon
3/4 tsp Baking powder
3/4 tsp Salt
1/3 C. Melt Spread, just slightly melted
1 1/2 tsp Vanilla extract
1/2 C. Maple syrup
1 1/2 Tbl Lemon juice
2 C. Mashed bananas (about 6 regular)
2/3 C. Chocolate chips + some for top
Crumb topping, if desired
Preheat oven to 350 F.
Combine dry ingredients, mix well.
In a separate bowl, combine wet ingredients and gently stir into dry. Gently fold/stir in bananas and chocolate chips.
Pour into a greased/parchment lined loaf pan and top with crumb topping and additional chocolate chips and bake for around 50 minutes. Let cool in pan for 10 minutes then allow to completely cool on rack before slicing.
2 TBL granulated sugar
2 TBL gluten free flour blend
1 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs.
* you could use 2 C. AP flour in place of the GF flour, omit the flaxseed meal, use 1/3 C. butter, oil or even milk in place of the Melt spread.
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