Chocolate Chip Banana Bread (GF)

A wee while ago I shared a recipe for sugar free banana bread sweetened with coconut, perfect for an ‘in between’ healthy snack and a popular bake in our house. But some days, you just want something a little more decadent, so for those afternoon tea kind of moments there’s my chocolate chip banana bread. More of a cake than bread but hey, the kids ain’t complaining. And it’s super easy to make! Tastes best fresh out the oven and still a little warm, but does keep for a couple of days (on those rare occasions the kids don’t gobble it all up straight away).

Ingredients:

• 2 1/2 cups gluten free plain flour (I usually use Dove’s Farm or Schär)
• 1/2 cup sugar
• 4 teaspoons gluten free baking powder (e.g. from Dove’s Farm or Dr Oetker)
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 3/4 cup milk
• 1 medium egg
• 1 cup mashed banana (ca. 2 medium bananas)
• 2 large handfuls of chocolate chips

Directions:

• Pre-heat your over to 180 C.
• Combine all the ingredients in a bowl, except for the chocolate chips, and mix in to a smooth batter.
• Fold in the chocolate chips.
• Pour the batter into a baking loaf tin lined with grease proof paper. Mine was 1.8 litres which is about 4 lb, but you could use a 3 lb tin and get a higher rise, or use a 2 lb tin and halve the recipe.
• Bake for 45-60 mins (the bread is done if you put in a knife and it comes out clean – if it’s starting to burn but isn’t quite done yet you can cover it with tin foil).
• Leave to cool for at least 5 minutes before removing from the tin, and at least half an hour before attempting to cut it or it will fall apart. But I do recommend eating it when it is still a bit warm, because it tastes Heavenly!