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. Spray the bread pan with non-stick cooking spray and set aside.
- In a large bowl, combine the gluten-free flour, baking soda, and salt; mix well.
- In a medium bowl, blend together the granulated sugar, eggs, canola oil, almond extract (or vanilla), and mashed bananas until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Gently fold in the chocolate chips and pour the batter into the prepared pan.
- Bake at 425°F for 8 minutes; then reduce temperature to 350°F and continue baking for an additional 50-60 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg