and healthier desserts (that I actually eat for breakfast!)
Ingredients for 1 loaf
- 1/2 cup brown sugar
- 1/4 cup oil (or an additional mashed banana)
- 2 eggs
- 2 lightly mashed, ripe bananas – I like when they are super mushy!
- 1/2 cup light sour cream or plain, fat free Greek yogurt
- 2 tsp. vanilla
- 3/4 cup gluten free flour mix
- 1/4 cup almond flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- chocolate chips to taste
- cinnamon to taste
Instructions
- Heat oven to 350 degrees
- Grease and flour bottom of a loaf pan (or use a silicone loaf pan without greasing)
- In large bowl, beat together sugar and oil (or additional banana)
- Add eggs, lightly mashed bananas, sour cream/yogurt and vanilla; stir well to blend
- Lightly spoon flour into measuring cup; level off
- Add flours (I do 1/3 at a time gradually), baking soda and salt
- Stir just until dry ingredients are just moistened. Be sure there is no dry flour on the bottom of the bowl
- Add chocolate chips and stir a bit more. I used about 1/4c Lily’s semi-sweet chocolate chips and saved about 12 to sprinkle right on top. (My son uses half a bag. You can control your sugar level by adding fewer or more chocolate chips. We hated Enjoy Life’s Dark Chocolate Morsels and thought they tasted like wax.)
- Pour into prepared pan
- Sprinkle the top with cinnamon (I like a LOT)
- Bake at 350 degrees for 50 minutes
- Turn off oven and leave bread inside 8 more minutes or until toothpick inserted in center comes clean
- Cool 5 more minutes if you can hold back from eating the whole thing while hot
- Remove from pan and cool completely
- Store whatever remains in refrigerator
Makes 1 loaf. Keeps for about 4 days when refrigerated.
