Alright, let’s talk about my gluten-free chocolate chip banana bread adventure! I’ve been meaning to try this for ages, and I finally got around to it last weekend. Here’s how it all went down.
First things first, I gathered my ingredients. Of course, the star of the show was ripe bananas. I had three sitting on my counter that were practically begging to be mashed. Then, I grabbed my gluten-free all-purpose flour blend. I’m using Bob’s Red Mill, but honestly, any decent blend should work. Don’t forget the chocolate chips! I went with semi-sweet because I like that little bit of bitterness to balance the sweetness of the banana. Butter, eggs, baking soda, vanilla extract – the usual suspects. I even threw in a pinch of cinnamon because why not?
Okay, so the actual baking. I started by creaming together the butter and sugar. My mixer is ancient and makes this godawful noise, but it gets the job done. I mashed the bananas separately with a fork. Honestly, mashing bananas is kind of therapeutic, right? Then I added the mashed bananas to the butter mixture, followed by the eggs and vanilla extract. Everything went into the bowl, one after another.
Next up, the dry ingredients. I whisked the gluten-free flour, baking soda, and cinnamon together in a separate bowl. This is important because you want to make sure the baking soda is evenly distributed. No one wants a bite of pure baking soda! Then, I gradually added the dry ingredients to the wet ingredients, mixing until just combined. The key is not to overmix. Overmixing gluten-free batter can lead to a gummy texture. I gently folded in the chocolate chips at the very end.
I poured the batter into a greased and floured loaf pan. I used a gluten-free flour blend for dusting the pan. Then into the oven it went! My recipe said 350°F (175°C) for about 50-60 minutes. The toothpick test is crucial here. Stick a toothpick into the center of the bread, and if it comes out clean (or with just a few moist crumbs), it’s done. Mine took almost exactly an hour.
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here! I know it’s tempting to slice into it right away, but trust me, it’s worth waiting. Plus, warm banana bread crumbles like crazy.
The Verdict?
Honestly, it was pretty darn good! It was moist, flavorful, and had a nice crumb. The chocolate chips were perfectly melty. You could definitely taste the banana and the hint of cinnamon. It wasn’t quite as fluffy as regular banana bread, but that’s just the nature of gluten-free baking. Overall, I was super happy with how it turned out.
What I’d do differently next time:
- Maybe add some chopped walnuts for extra texture.
- I might experiment with a different gluten-free flour blend just to see if I can get it even fluffier.
- Consider using even riper bananas than I used.
Final thoughts:
Gluten-free baking can be intimidating, but don’t be afraid to experiment! This gluten-free chocolate chip banana bread is a great place to start. It’s relatively easy to make, and it’s a delicious treat. Plus, it’s a good way to use up those overripe bananas lurking in your fruit bowl.
Give it a try, and let me know how it goes!