Chocolate Chip Banana Bread.
Low-Fat & Gluten-Free Chocolate Chip Banana Bread.
I’ve been on a banana bread kick lately. My mom makes the world’s best banana bread and whenever we go back to Cleveland she sends us home with a loaf, which we quickly devour. I’ve been on a quest to create a recipe for yummy yet healthy-ish banana bread. This recipe is gluten-free, low fat and still really delicious! Don’t get me wrong, this doesn’t compare to my mama’s banana bread, but it’s a great alternative for when you have a craving for it but don’t want the fat and calories of regular banana bread!
~Makes 8 generous slices
- 1 cup Bob’s Red Mill all-purpose gluten-free flour (or regular flour if you prefer it not to be gluten-free)
- 1/3 cup Bob’s Red Mill almond meal
- 5 over ripe bananas (they should be a little brown)
- 3 eggs
- 2 tbsp light butter, melted
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup semi-sweet mini chocolate chips
- 1 tbsp baking soda
Cut the bananas into smaller pieces put them in the mixer along with the eggs, vanilla and melted butter. Mix until the bananas are smooth and then slowly add in the flour, almond meal, cinnamon, chocolate chips and baking soda. Once combined, pour the mixture into a greased baking pan (I used a 9″ round cake pan) and bake in a 385 degree oven for 30 minutes or until lightly browned.