Also made last week and HIGHLY recommended:
Banana Chocolate Chip BreadPreheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.
Combine in a large bowl:
3-4 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil
1 cup organic light brown sugar
2 teaspoons vanilla extract
Whisk together in a separate bowl:
1 1/2 cups gluten-free flour (I used a combo of buckwheat/rice/tapioca/potato starch)
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons arrowroot starch
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
1/2 cup vegan soy-free chocolate chips (we used Enjoy Life)
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
Cool the loaf on a wire rack.
Slice and wrap each slice in foil; bag and freeze.
This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.
Makes about 8 or so slices.
This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).
Read more: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz0Rl1hrEN4