Day 219- Gluten-Free Chocolate Banana Bread from Babycakes Bakery

If this recipe is good enough for Mary-Louise Parker then I had to give it a try. In the cookbook, Babycakes, Mary-Louise who is a regular at the bakery in NYC, and also the star of one of my favorite TV shows, Weeds, claims that she can't live without this banana bread recipe. I didn't follow the instructions to the T, hence why mine came out a little too mushy in the middle, but they still tasted delicious!

Ingredients:

• 2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
• 2 teaspoons Baking powder (gluten-free)
• 2 teaspoons Baking Soda
• 1 teaspoon Xanthan Gum
• 1 teaspoon salt
• 1 teaspoon Ground Cinnamon
• 1/2 cup Coconut oil, plus extra for the pan
• 2/3 cup agave nectar
• 2/3 cup rice milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups Mashed Bananas
• 1/2 bag semi-sweet chocolate chips

Directions:

1. Preheat oven to 325 degrees
2. Grease loaf pan with coconut oil
3. Mix together the dry ingredients
4. Slowly add in the remaining ingredients
5. Pour mixture into greased pan
6. Bake for about 30 minutes or until fork comes out clean

Note:

I put the entire mixture into the loaf pan at once, but the directions from Babycakes suggests only baking half of the mixture at a time. If you don't care for a slightly gooey middle, then I would follow the original directions from Babycakes.

Pura Vida!

Alica Ryan, NTP