This is a great example of using overripe bananas. I love this bread because it is not too sweet and delicious for breakfast .This loaf can be stored in an airtight container for up to two days. Sometimes, I would replace the chocolate chips with chopped nuts or dried fruits, for a healthier version.
Makes one 5 x 9-inch loaf
2 ¼ cups BUTTERFLY™ all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
6 tablespoons milk
4 tablespoons unsalted butter, room temperature
1 teaspoon cinnamon
½ teaspoon salt
2 very ripe bananas, mashed
½ cup chopped semi-sweet gluten-free chocolate
- Preheat the oven to 350°F and spray a 9 x 5-inch loaf pan with cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, baking soda and sugar.
- In a second bowl, mix together the milk, egg, butter and cinnamon. Stir the egg mixture into the flour mixture and mix on a medium speed for about 3 minutes, until combined. Fold in the salt, bananas and chocolate.
- Spoon the dough into the loaf pan and bake for about 1 hour, until golden brown. Transfer to a wire rack and cool before serving.