2 c gluten free all-purpose baking flour (my AP flour is 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour - sift all together - then measure out what's needed)
1 tsp baking soda
1/4 tsp salt
1 tsp xanthan gum (if your AP flour does not already have it)
2 c mashed ripe bananas (4-5 medium)
1/2 c sugar
1/2 c peanut butter
1/3 c "light" olive oil
1 tsp vanilla extract
1/2 c chocolate chips
In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with additional chocolate chips. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Recipe courtesy - Lisa B of Tennessee
Looks really good! Will be trying this tonight. Thank you very much!
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