Gluten Free Chocolate Chip Banana Bread

Mmmm, the house smells marvelous! Who needs a candle when you can just make this super easy recipe from Artsy Fartsy Mama and get to eat its deliciousness 30 minutes later?


This is my second time making this recipe. The first time I followed the directions exactly and it was ah-mazing.... I just knew I would be making it again soon! This time around, I decided to make some slight alterations in order to serve it to my mother who is gluten intolerant. 


There are a plethora of gluten free recipes out there designed to make you feel like you are still getting to eat the food you love but unfortunately most of the desserts end up tasting something like slightly sweetened cardboard. This recipe gave me hope though! The 3-4 bananas it calls for provided a moistness that so many gluten free desserts sorely lack and the results were beyond gratifying! Even with the changes, it remained a simple, easy recipe with great flavor and, even better, perfect banana bread-ey texture!

 Below I've posted the original recipe and then my altered recipe as well. Hope you enjoy!

What You'll Need (Original Recipe):

Yellow Cake Mix

2 Eggs

3-4 Overripe Bananas

1/2-1 cup chocolate chips, nuts, etc.

My alterations

What You'll Need (GF Recipe):

GF Cake Mix (I used Betty Crocker's mix) 

2 Eggs - The GF mix will call for 3 but 2 worked just fine!

3-4 Overripe Bananas

1 tsp Vanilla (I added this because everything tastes better with a little vanilla!)

1 cup chocolate chips, nuts, etc!

Brown Rice Flour to flour the pan(s)

 

Spray two small bread pans with cooking spray and then lightly powder with brown rice flour before adding the batter. Bake at 350 degrees for 30-40 minutes and then let cool for a few minutes. Use a knife to make sure the edges are separated from the sides of the pan, turn upside down and then pat the bottom of the pan a few times. It should come right out! Enjoy a healthy (ok, fairly healthy) dessert!

Yummm!