This gluten-free/casein-free banana bread, accented with chunks of chocolate, is sure to delight anyone whether it’s for breakfast or a snack. It is also quite versatile; instead of chocolate chips try raisins, or dried cranberries, or your favorite chopped nuts such as walnuts or pecans. These muffins also freeze well; keep a supply on hand for those last-minute cravings. Be sure to read the label to choose gluten-free/casein-free chocolate chips such as Enjoy Life or Tropical Source by Sunspire.
2 ⅓ cups Sorghum Flour Blend (see below)
3/4 cup sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoon xanthan gum
3/4 teaspoon salt
1/2 cup non-dairy milk
1/4 cup canola oil
2 large eggs, at room temperature
2 medium mashed ripe bananas
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat oven to 375 degrees. Generously grease standard 12-cup non-stick standard muffin pan.
Whisk together dry ingredients in large bowl. In separate bowl, whisk wet ingredients thoroughly until very smooth.
Make well in dry ingredients and add wet ingredients. Combine with spatula until just moistened. Gently stir in chocolate chips.
Divide batter evenly in pan. Bake approximately 20 to 25 minutes or until muffin tops are lightly browned. Makes 12.
Sorghum Flour Blend
1 ½ cups sorghum flour or brown rice flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
Reprinted with permission from Gluten-Free 101, by Carol Fenster (Savory Palate, 2010). Carol Fenster is the author of 100 Best Gluten-Free Recipes (Wiley, 2010), one of Natural Solutions‘ Top Cookbooks of 2010. She is also the founder of Svory Palate, and author of many other gluten-free cookbooks. More information about Carol can be found at savorypalate.com