Gluten free baking gets a bad rep. When I was first diagnosed with celiac disease, it was stressful enough trying to learn what I could or could not eat, let alone how to bake. Contrary to popular belief, following a gluten free diet does NOT mean you can’t have bread! Gluten free breads are easy to make, with simple ingredients. I simply use a 2:1 mix of rice flour ($1.29/lb at my grocery store) to tapioca starch ($1.19/lb).
Gluten free banana bread is one of my favorite recipes. It’s practically fool-proof, the fresh bananas and applesauce keep the bread moist and dense, with a wonderfully sweet, fresh flavor. My banana bread recipe is easy to make and delicious. This is a chocolate chip variation, for an extra sweet treat!
3-4 ripe bananas, peeled
1/2 cup applesauce
1/4 cup vegetable shortening
2/3 cup sugar
2 cups gluten-free flour
1 TBSP baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup chocolate chips
Preheat the oven to 350f. Grease a medium baking loaf pan.
In a large bowl, add the wet ingredients (bananas, applesauce, shortening and eggs). Mix together, mashing the bananas well. Add the remaining dry ingredients (sugar, flour, baking powder, salt, baking soda and chocolate chips) all at once.
Stir together just until everything is cohesive and mixed together. Do not overmix. Pour into a greased baking loaf pan.
Bake for ~60 minutes, until a toothpick inserted in the middle comes out clean.
Let cool and enjoy!