Gluten Free Banana Chocolate Chip Bread

Banana bread is something my Mom and Grandma always made a lot when I was younger.  The recipe was passed down from my Great Grandma, and it was always really delicious.  My Grandma made it with nuts, and my Mom with chocolate chips.  Both were good, but I liked the chocolate chips the best. I have since come up with my own banana bread recipe that suits my dietary needs (gluten free, refined sugar free and vegan), and I think my Grandma would be proud!  I have shared some with my Mom and she enjoys it.  This recipe is actually sweetened with fruit, because I use dates instead of the usual sugar.  They give it an almost caramel flavor and help keep it moist along with the bananas. I use gluten free flour, and a little almond butter to give it some richness, and it is super delicious!  This is the perfect Saturday morning treat to bake!  It makes your home smell amazing and tastes even better.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 15 minutes | Cook Time: 35 min. | Ready in: 1 1/2 hours

Ingredients

• 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
• 1/4 cup organic raw almond butter
• 1 Tbsp pure vanilla extract
• 1 cup pureed organic bananas
• 2 Tbsp apple cider vinegar
• 1 cup Lily's Vegan Chocolate Chips

Instructions

1. Preheat the oven to 375F degrees and position rack in center of oven. oil 2 small loaf pans with coconut oil or olive oil so that the bread won’t stick.
2. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
3. Place dates, reserved date water, almond butter, banana puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form, then fold in the chocolate chips. Transfer batter to prepared pans and bake until tester inserted into center comes out clean, about 30-35 minutes. Cool cakes completely in pan on rack.  Un-mold loaves from the pan and enjoy!