×1
From the caramelised crust to the fluffy, moist interior studded with chocolate chips, this banana bread is cosy comfort food. It takes about 15 minutes to put together and about 1 hour to bake.
15 min
Prep Time
1 hour
Cook Time
10
Servings
Adjust the oven shelf to the middle position, preheat the oven to 180°C and line a 900g loaf tin (23 x 13 x 7.5cm) with baking paper.
Mix the bananas with the lemon juice to prevent oxidation and set aside until needed.
In a bowl, whisk together the melted butter and the sugar until pale and fluffy.
Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.
Sift in the gluten-free flour blend, almond flour, baking powder, bicarbonate of soda, xanthan gum, salt, cinnamon and nutmeg and mix until you get a smooth batter with no flour clumps.
Reserve some of the chocolate chips for sprinkling, then fold the remainder into the batter until evenly distributed.
Transfer the batter to the loaf tin, smooth out the top, sprinkle with the reserved chocolate chips and bake for about 1 hour or until risen and golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.
Allow to cool in the loaf tin for 15–30 minutes, then transfer to a wire rack to cool completely, although it is delicious still slightly warm with the chocolate chips still melted.