It is with great pleasure that I write this post – I just finished installing a brand new hard drive (courtesy of my warranty) in my 8-month old laptop. I hope that for the first time in its short lifespan, it may actually function properly.

I want to start off by adding to my previous post. I awoke the next morning, only to realize that I had forgotten to mention that I had managed to find some P.A.N. (pre-cooked white cornmeal), and as such had a chance to make some Arepa’s. I think I added a “glug” too much oil, as my arepa’s were consistently slightly goopy in the middle despite longer cooking and/or baking time. Regardless, they were delicious – in fact I may just make some more tonight.

I’m home alone tonight, and softball has been canceled due to rain. I’m trying to decide whether to bake or just chill, at this point, I’m leaning towards the “do-nothing” option, but time will tell. I did in fact, once again, bake up a storm this weekend. In celebration of Mother’s day, I baked a double batch of gluten-free Biscotti for my Mom (who can eat gluten, but loves them), I baked a supposed-to-be-fluffy (but mine wasn’t) gluten-free sponge cake that I layered with mangoes soaked in maple syrup and whipped cream and after “stealing” some over-ripe banana’s from my mother-in-laws, I also made another batch of banana bread.

Then, yesterday a co-worker plopped a container of hemp hearts and a recipe for Flourless Peanut Butter Hemp Cookies from a magazine, in front of me. Although I can’t find the recipe on the website, the recipe was courtesy of http://www.poweroffood.com . Of course, I made those too and boy were they easy to make and delicious!

But I digress, after promising in my last post, I am finally ready to share my Banana Bread Recipe.

Gluten-Free Chocolate Chip Banana Bread

Gluten-Free Chocolate Chip Banana Bread
Adapted from Erin McKenna’s Cinnamon Banana Bread

Ingredients:

  • 3/4 cup Garbanzo-Fava Bean Flour
  • 1/4 cup Potato Starch
  • 2 Tbsp Arrowroot starch
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp xantham gum
  • 1/4 tsp sea salt
  • 1/4 cup canola oil
  • 1/3 cup agave nectar
  • 2 Tbsp unsweetened applesauce
  • 2 Tbsp milk or non-dairy substitute
  • 2 tsp pure vanilla extract
  • 3 over-ripe bananas (mashed)
  • 3/4 cup chocolate chips
  1. Preheat the Oven to 350 F and lightly grease a large loaf pan.
  2. In a medium bowl whisk together all of the dry ingredients.
  3. In a large bowl mix together all of the wet ingredients (except the mashed bananas and chocolate chips).
  4. Gently fold the bananas into the wet mixture.
  5. Fold the wet ingredients into the dry ingredients; just before all of the dry ingredients are moistened, fold in the chocolate chips. Do not over-stir, it’s ok if the batter is lumpy.
  6. Pour batter into the prepared pan and bake in a preheated oven for approximately 50 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Allow the banana bread to cool a minimum of 20 minutes before turning out, allow to cool completely before slicing.
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