Moist Gluten-Free Chocolate Chip Banana Bread

Who doesn’t love a freshly baked banana bread? I will find any excuse to make banana bread and often purposefully leave my bananas to go black so that I have a valid excuse to bake some. This is the first gluten-free version that has actually come out moist and doesn’t sink after taking it out of the oven.

Ingredients:

• ½ cup salted butter

• 3/4 cup light brown sugar

• 2 large eggs

• 2 very ripe large bananas (mashed)

• 1/2 cup Greek yogurt

• 1 tsp vanilla bean paste

• 2 cups gluten-free flour (I like to use Bob’s Red Mill 1-to-1 GF flour)

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp pink Himalayan salt

• 1 tsp ground cinnamon

• ½ cup chocolate chips

• 2 strips of cold butter for placing on top of the batter before baking

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Method:

• Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a loaf tin with baking paper and rub butter on the baking paper so that the banana bread doesn’t stick to it.

• In a large bowl, add the butter and sugar, and whisk until pale. Add the eggs, then whisk again until fluffy.

• Add the mashed bananas, Greek yogurt, and vanilla bean paste. Mix until well combined.

• Add the gluten-free flour, baking soda, baking powder, salt, and cinnamon, and fold until combined (but don’t overmix). Pour in the chocolate chips and fold them through.

• Pour the batter into the loaf tin, then run a butter knife down the center lengthways and place the 2 strips of cold butter in the middle on top of the batter. This creates the perfect ‘crack’ in the center.

• Bake for 65-70 minutes, until golden brown. Take out of the oven and allow to mostly cool.

• Cut it into slices and try not to eat it all at once. Enjoy!