Banana bread is seriously one of the easiest baked treats ever.
Whenever you have bananas that are beginning to get too ripe to eat, stick them in the freezer. They’re perfect for recipes like muffins, bread and cookies, plus you’re not wasting food. I just thawed 4 frozen bananas and poured them into the batter; it worked like a charm.
Also, using the potato flour and almond meal isn’t necessarily something that you have to do. You could just sub it out for more gluten-free all-purpose flour mix. I just find that those mixes are very hit-and-miss, so I used part mix, and decided to add in some ingredients I thought would help with texture.
Plus, melted chocolate chips just make everything better. It’s a fact. (Sorry vegans.)
Makes 1 loaf of bread
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 extremely ripened bananas, or (thawed) frozen bananas
- 1/2 cup buttermilk (or 1/2 cup regular milk with a couple of drops of white vinegar)
- Pinch of salt
- 1 tsp. vanilla extract
- 2 egg whites
- 1 cup gluten-free all-purpose flour mix
- 1/2 cup potato flour
- 1/2 cup almond meal
- 1 tsp. baking soda
- 3/4 cup mini chocolate chips
- Vegetable shortening to coat pan
Preheat oven to 350 degrees F.
Beat together butter and sugars with an electric mixer in a large bowl. Add in bananas, buttermilk, salt, vanilla extract and egg whites. Beat until well combined—careful for the batter splattering!
In a separate medium-sized bowl, mix together all-purpose flour, potato flour, almond meal and baking soda. Mix the dry ingredients into the wet until a smooth batter as formed and there are no clumps. Fold in chocolate chips.
Grease a loaf pan with shortening and pour batter into pan. Place on middle rack and bake for 45-60 minutes—it will be done once a toothpick can be removed clean from the centre. Allow to cool for 20 minutes in the pan, then transfer to a wire rack to complete cooling. Slice up and enjoy!