Baked goods are one of the types of foods that I hear gluten-free friends mention they miss the most.
And if you’re dealing with celiac disease a trace of gluten can wreak serious havoc on your health, so the flours most baked goods are made with are entirely out of the question.
Fortunately, gone are the days of having to deprive yourself of those baked goodies that you so love!
We’ve come a long way with gluten-free flour options that make some really delicious breads, muffins, and other baked goodies like this gluten-free banana bread with chocolate chips.
This banana bread is so moist and fabulous! I’ve been experimenting with garbanzo flour lately and I’m really happy with the results….If it sounds weird to use flour from ground chickpeas…don’t worry, there’s really no bean taste at all :)
Not only is garbanzo flour gluten-free, it has 3 grams of fiber and 7 grams of protein in 1/4 cup, and it’s one of the cheapest gluten-free flours I’ve come across…I get mine for a whopping $1.99 a pound. Considering some gluten-free flours run as much as $8 a pound…it’s a total bargain!
Enjoy this moist and delicious banana bread for breakfast, a quick snack, or dessert…you won’t even be able to tell it’s gluten-free!
Chocolate Chip Banana Bread (Gluten-Free)
- 3 overripe bananas (you want about 1 cup)
- 1/2 cup Greek yogurt
- 1 large egg OR 1 chia egg substitute (how to here)
- 1 tsp vanilla extract
- 5 Tbsp coconut oil, melted
- 1/4 c maple syrup
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 1/3 cups garbanzo flour – I use this (can use all-purpose flour if you don’t want gluten-free)
- 1/2 cup chocolate chips (I use Enjoy Life)
- Preheat oven to 350° F and coat a loaf pan with coconut oil or spray with non-stick spray
- If using a chia egg substitute, prepare it now
- In a small bowl, add all dry ingredients and combine well
- In a medium bowl, add the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and maple syrup and mix together until combined well
- Add dry ingredients to the wet and stir until combined well
- Fold the chocolate chips into the batter (or omit if you don’t want them)
- Pour batter into greased loaf pan and sprinkle some chocolate chips on the top if you like
- Bake for about 50-60 minutes or until toothpick or knife comes out clean
- Set on cooling rack and let cool for about 10 minutes before slicing (the center will deflate after it’s removed from the oven and appear underdone when you cut into it, especially when using a chia egg, but it should result in a nice moist bread)