It’s amazing how many times we buy bananas, intent on using them on cereal or for smoothies, and end up with overripe bananas that need immediate attention. This Gluten Free Chocolate Chip Walnut Banana Bread was the tasty result of that needed attention.
Instead of making my favorite traditional banana bread recipe, I decided to add some chocolate chips to the equation. And since I was straying from my tried and true recipe, why not stir in some sour cream to add a little subtle tang to the flavor?
I found a version of this recipe a few weeks ago, while I was searching the internet for quick bread recipe ideas. The recipe wasn’t gluten free, but I knew I could remove the gluten by swapping out some of the ingredients.
Baking quick breads is something I really enjoy. Unlike baking regular bread, you don’t have to work with temperamental yeast, or wait for dough to rise. And, the end results far outweigh the effort required.
The preparation for this quick bread is pretty straight-forward with no mixer required. Simply combine the dry ingredients in one bowl, the wet ingredients in another bowl, and then add the dry ingredients to the wet and stir everything together.
Place the dough in a prepared loaf pan and bake at 350 degrees for about 70 minutes. You can test for doneness by inserting a wooden pick in the center of the bread. You’re good to go when the pick comes out clean.
After removing the pan from the oven, allow it to cool on a wire rack for 15 minutes. Then remove the bread from the pan and cool the bread completely on the wire rack before slicing.
This Gluten Free Chocolate Chip and Walnut Banana Bread is great for breakfast, an afternoon snack, or even dessert. It also freezes well, if you can keep it around long enough to make it to the freezer!
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup chopped walnuts
- 1 1/4 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 1 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup mashed bananas
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1/4 cup sour cream
Preheat oven to 350 degrees.
Grease and flour a 9"x5" loaf pan.
Place the chocolate chips and walnuts in a small bowl and toss with 2 tablespoons of the gluten-free flour.
In a medium mixing bowl, stir together the remaining gluten-free flour, baking soda, and salt.
Stir together the mashed bananas, oil, sugar, egg and sour cream in a large mixing bowl.
Add the flour mixture to the banana mixture and stir until combined.
Fold in the chocolate chips and walnuts.
Spread the batter in the loaf pan and bake for about 70 minutes or until a wooden pick inserted in the center comes out clean.
Cool the pan on a wire rack for about 15 minutes. Remove the bread from the pan and allow to cool completely on the rack.
Recipe slightly adapted from Brown Eyed Baker