A true classic: rich, soft, and fluffy banana bread filled with gems of chocolate chips to fuel your day or for a perfect night cap with a scoop of ice cream. Adapted to be GF from a recipe with 5 stars on NYT Cooking- and for good reason.
Hi friends!! Happy Wednesday :)
This mid-week pick me up is a delicious classic that everyone knows and loves. The original recipe is from NYT cooking, I adapted it to be gluten-free for my celiac friends!!
if you’ve got some brown bananas on your counter, I suggest you make this recipe. It’s truly so delicious, and it stays super fluffy and moist for up to a week (even sliced!) Full recipe below. Enjoy <3
4 very ripe bananas, peeled and mashed
6 tbsp unsalted butter, melted (you can also brown the butter for additional nutty flavor depth, if desired)
1/3 cup plain greek yogurt
1 cup brown sugar (light or dark work)
2 eggs
2 tsp vanilla
2 cups GF all purpose or 1-to-1 flour
¾ tsp xanthan gum (omit if your flour blend contains it)
1 ½ tsp baking soda
½ tsp fine sea salt
1 cup finely chopped semi-sweet or dark chocolate chips/chunks
Optional: ¾ cup toasted & chopped walnuts or pecans
Lightly grease a 9-inch loaf pan with nonstick spray and set aside. Preheat oven to 350F.
Combine mashed bananas, butter, yogurt, sugar, eggs, and vanilla. Whisk well to combine.
In a separate bowl, combine flour, xanthan gum (if using), baking soda, and salt. Whisk to combine.
Add dry ingredients to wet, and combine using a spoon or spatula. Fold in chocolate chips and nuts (if using).
Spread batter in loaf pan. Bake for 60-75 mins or until a toothpick comes out with a few crumbs attached. If the top of the loaf is getting too dark, cover with foil for the remainder of baking time.
Allow to cool 10 minutes before removing from pan. Enjoy!
I hope you love this recipe! I’ve been loving everything from NYT cooking recently- they’ve got so many great recipes.
Have a fabulous Wednesday, I’ll see you on the next post! <3
With love,
Abigail