Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3 medium overripe bananas, mashed
- 1 teaspoon almond extract (or vanilla extract)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 425°F (220°C) and prepare a bread pan by spraying it with non-stick cooking spray.
- In a large mixing bowl, combine the gluten-free flour, salt, and baking soda; mix well.
- In another bowl, whisk together the granulated sugar, eggs, canola oil, and almond extract until smooth. Stir in the mashed bananas until well blended.
- Gradually pour the dry ingredients into the wet ingredients, stirring gently until just combined—avoid overmixing.
- Fold in the chocolate chips and pour the batter into the prepared bread pan. Optionally sprinkle more chocolate chips on top.
- Bake at 425°F for about 8 minutes; then reduce the temperature to 350°F (175°C) and bake for an additional 50-60 minutes or until a knife inserted in the center comes out clean.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 171
- Sugar: 14g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 24mg