The search was on…too many over-ripe bananas and unable to rely on the standby banana bread recipe due to the need to avoid gluten and eggs.
Here is what I ended up with:
Gluten Free Banana Chocolate Bread
1 1/2 cup millet flour
1 1/4 cup brown rice flour
1/4 cup teff flour
1/3 cup sugar
3 Tbs ground flax seed
2 1/2 tsp cinnamon
1 Tbs baking powder
1/2 tsp xanthan gum
1/2 tsp Redmond Real Salt
3-4 very ripe bananas
1 1/4 cup water
1/4 cup butter, melted
1 tsp vanilla extract
2/3 cup semi sweet chocolate chips
Preheat oven to 350F
Mix all the dry ingredients in a large bowl.
Mash the bananas and mix with the water, vanilla and butter.
Mix the banana mixture into the dry ingredients. Fold in the chocolate chips.
Pour batter into a well buttered and rice floured 9x5x3 loaf pan.
Update: I have used a 9 x 9 square pan and it works well too.
Bake at 350F for 50-70 minutes – until a knife poked into the center comes out clean.
Cool in the pan for 20 minutes then finish cooling on a rack. Best to slice when fully cool but who can wait…