Yeah, this is really moist and hard to tell it’s gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking.
Original recipe makes 1 loaf banana bread
1 1/2 cups white sugar
1/2 cup applesauce
3 ripe bananas, pureed
1/2 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
2 cups gluten-free all-purpose baking flour (such as Bob’s Red Mill®)
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup miniature chocolate chips, or more to taste
1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
- Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.
Calories: 292 kcal
Carbohydrates: 48.4 g
Cholesterol: 21 mg
Fat: 11 g
Fiber: 3.5 g
Protein: 4.2 g
Sodium: 211 mg