Recipe by celenacollins
"Yeah, this is really moist and hard to tell it's gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking."
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1 1/2 cups
ripe bananas, pureed
plain fat-free Greek yogurt
gluten-free all-purpose baking flour (such as Bob's Red Mill®)
miniature chocolate chips, or more to taste
Wow! GREAT recipe... so rich, tasty, and nicely textured, turned out BETTER than most any other banana bread recipe I've tried, and those were not gluten-free. Really fantastic. I did omit 1/2 cup of the sugar (so just used 1 cup), and otherwise made with very fresh, high-quality ingredients... this always seems to help (fresh GF flour, organic sugar/evaporated cane, organic local farm egg, etc). I did use 1 cup of regular-size semi-sweet chocolate chips (totally fine) and added the optional 1 cup walnuts. Also, I baked it in a bundt pan... The recipe made quite a bigger batch of batter than I anticipated, and reading the comments about the longer cooking time and gumminess a few experienced, this seemed like a great way to "thin out" the loaf for even cooking and browning, and still keep a nice presentation. It worked! Only added about 7 minutes extra baking time (~52 mins total). Thanks for the recipe... I will definitely keep this in my files as a staple dessert and breakfast cake!
I just made this tonight and haven't tasted it yet. Smells good but it took twice as long as directions say to bake.
These have great flavor! I thought the consistency was a tad gummy, but I'm pretty picky. Also, I didn't have applesauce, so I just pureed an apple with the bananas. That may have affected the consistency a little. All in all this is a great recipe and I plan to save it and make it again.
very good fresh out of the oven, but it took longer to cook than the directions said. (coulda just been my oven..) anyways, it turned out soft and delicious inside and kinda hard an crunchy on the outside, served w butter, yummmmm! also, i used previously frozen bananas. seemed to work out just fine.
and i used regular chocolate chips and that was delicious, there wasn't any problem of them sinking to the bottom.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Moist Choc Chip Banana Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 292
** Calories from Fat: 99
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