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 the oven to 425°F. Prepare a bread pan with non-stick cooking spray.
- In a large bowl, combine gluten-free flour, baking soda, and salt.
- In another bowl, whisk together granulated sugar, eggs, canola oil, and almond extract. Stir in the mashed bananas until well mixed.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid over-mixing.
- Add chocolate chips and fold them into the batter evenly.
- Pour the batter into the prepared pan. Optionally sprinkle extra chocolate chips on top.
- Bake for 8 minutes at 425°F; then reduce temperature to 350°F and continue baking for 50-60 minutes or until a knife comes out clean.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg