Gluten-Free, Dairy-Free Olive Oil Chocolate Chip Banana Bread (Edit recipe)

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This is the only banana bread recipe you will ever need. Your entire house will smell like a bakery when this is cooking in the oven, and if you have your windows open, your yard will smell like a bakery as well. Not overly moist, with the perfect crumb. This delicious banana bread is easy to make, and will have everyone coming back for a second (or third) slice!

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PREP TIME

25 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

Serves: 12

Ingredients

240 grams Gluten-free All-Purpose Flour - Primal Palate, 2 cups spooned and leveled
145 grams Granulated White Sugar, 2/3 cup granulated cane sugar
1 tsp Baking Soda
1 tsp Himalayan Pink Salt, fine salt
2 whole Banana, overly ripe, with lots of brown spots
1/3 cup Extra Virgin Olive Oil
2 whole Eggs, at room temperature
1 tsp Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips, dairy-free chocolate chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees F.
In a small mixing bowl, weigh your flour and sugar, and add in the baking soda and salt, Whisk to evenly combine.
In a medium size mixing bowl, combine the ripe bananas, olive oil, eggs, and vanilla extract.
Using a hand mixer, beat the banana, oil, eggs, and vanilla until the mixture is fully combined with some smaller chunks of banana still visible.
Pour in the dry mix to the wet mix, and blend again until the batter is evenly combined.
Pour in the chocolate chips, and stir with a rubber spatula to evenly combine with the batter.
Lightly grease a standard size loaf pan with avocado oil spray, and pour the batter into the loaf pan, using your rubber spatula to scrape every last bit from the bowl.
Place the loaf pan into the oven on the middle rack, in the center of the oven.
Bake for 65-75 minutes, or until a thermometer reads 200 degrees F. internally.
Remove the banana bread from the oven, and allow to cool for one hour before removing from the loaf pan to slice.

Notes

You can substitute granulated maple sugar or coconut sugar for the granulated cane sugar in this recipe, but the color of the loaf, and the texture of the crumb will be slightly different if you use a different sugar. The cane sugar is key to the texture, color, and flavor of this banana bread, however using an alternative granulated sugar will still result in a delicious loaf.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	14 g
Carbohydrates:	33 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	250 mg
Fiber:	2 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.