2013 – Gluten Free Living

Gluten Free Chocolate Chip Almond Bread is filled with chocolate chips, sliced almonds, and bananas, and is heavenly. It’s pretty easy to whip up too. I’m not going to kid you, purchasing gluten free flours are not cheap. You have to pay a LOT more, but if you’re gluten intolerant and have no other alternative then this is the way to go. Each bite of this sumptuous dessert bread is filled with almonds and chocolate so you get a wonderful crunch in every bite.

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I’ve been experimenting with gluten free pasta and gluten free flours and pancake mix this year. I was going to make this with coconut, almond and oat flours but when I checked all my GF flours I realized I hadn’t purchased any almond flour (I think it was about $13 for a 1-lb. bag!).

So while I used Pamela’s gluten free Baking and Pancake Mix, it is NOT my preferred GF mix. I have tried several other gluten free flours and GF artisan bread flours but they really don’t work well either. For example, straight coconut flour, potato flour or starch, or buckwheat flour are awful. The mixture ends up really thickening and absorbing all the liquid so it becomes globby! I also tried making this recipe with honey but prefer it with sugar. There are several new gluten free flours out on the market now (circa 2017) versus what was available in 2013. Find one you like and use it.

This is my second attempt to make this recipe and the second time’s the charm! The first time I used Xanthan Gum since it was suggested for use with gluten-free flours. Personally, I think it is horribly over-hyped not to mention horribly over-priced ($12.98 for a small bag!). Seriously? You’ve got to be kidding. I’ll stick with cheaper products like baking soda and baking powder, thank you very much!

For those of you who have a sweet tooth but have gluten intolerance why not consider this delightful recipe? If you want your recipe moister or vegan, than substitute canola or coconut oil for the butter in the recipe and increase by 1/4 cup. This recipe makes 4 small loaves so you can leave one out to eat now and pack two others away in the freezer and pull them out when you’re ready for them.

TIP: When I originally baked this recipe in April 2013  I had not experimented much with different gluten free flours in recipes. I do not recommend using coconut flour when baking gluten free breads or muffins. The texture just doesn’t work. I used Pamela’s Gluten Free Baking and Pancake Mix because it was readily available. But it isn’t a one-to-one match for regular flour and the taste is off, in my opinion. There are many great gluten free flours on the market these days. Find one you like and stick with it. I recommend Cup4Cup, BetterBatter, Bob’s Red Mill, Krusteaz, Arrowhead Mills, Pillsbury — even the Walmart Great Value brand gluten free flour is pretty good to work with (Circa 2023).

When I initially posted this recipe in April 2013, I was still taking pictures with my little iPhone. Unfortunately, my pictures weren’t as clear as I would have liked. I recently remade this delicious bread (February 2016) for a family who had a Leap Year baby. They loved it, along with the Vegan Pumpkin Soup with Leeks, Pears and Apples, and a salad with homemade Thousand Island Dressing. They enjoyed everything and even sent me a video of their little daughter telling how much she enjoyed the meal. 🙂

Indulge yourself with this delicious Gluten Free Chocolate Chip Almond Bread!

The combined taste of almonds and chocolate work wonderfully in this recipe.

This delicious Gluten Free Chocolate Chip Almond Bread is a wonderful alternative for those who have gluten intolerance or allergies.

Here’s what I did.

I used these ingredients. See elsewhere on this post for my recommendations for gluten free flour. I do NOT recommend Pamela’s Pancake and Baking Mix because the flavor and texture are off, in my opinion. But that was the only gluten free flour readily available at the time.

Soften butter. Add eggs, sugar, bananas, vanilla, salt, baking soda and almond extract. I tried this the first time with honey but I really like it better with sugar. 

Mix ingredients with an electric mixer until smooth.

Add Pamela’s Gluten Free Baking and Pancake Mix, almonds and chocolate chips.

Stir ingredients with a wooden spoon to combine.

Grease and flour 4 small bread loaf pans. Spoon bread dough into pans. Smooth the top. Sprinkle almonds over top.

Bake in 350 oven for 40 minutes. Insert knife in center when it comes out clean the bread is done. Allow bread to cool completely in pans. Instead of inverting the bread, use a small spatula and gently lift the bread out of the pan so all the almonds don’t come off during the transfer to a bread board. Cut down bread in serving pieces. Each loaf will provide 5-6 servings.

Every bite of Gluten Free Chocolate Chip Almond Bread is heavenly.

My previous loaves with xanthan gum didn’t raise well so I went back to plain baking soda and baking powder and increased the flour slightly which did the trick. This recipe makes a really nice loaf. You can wrap it and freeze it for a later time if you prefer.

Here’s the recipe.

GLUTEN FREE CHOCOLATE CHIP ALMOND BREAD

(My own concoction)

Gluten Free Chocolate Chip Almond Bread

Teresa Ambra

Gluten Free Chocolate Chip Almond Bread is so mouthwatering and delicious. This delectable gluten free bread includes bananas, chocolate chips, almond flavoring and almonds. Great for holiday breakfasts when you want to serve a gluten free option.

No ratings yet

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 308 kcal

Equipment

• 1 large mixing bowl
• 1 whisk
• 4 miniature bread loaf pans
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 plate to mash bananas
• 1 fork to mash bananas

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter softened (1 stick)
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large ripe bananas mashed
• 1 tsp. almond extract
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 4 cups gluten free flour (I prefer Cup4Cup)
• 1 cup almonds sliced
• 1 cup chocolate chips
• 1/2 cup extra almonds for topping

Instructions

 

• Mash bananas on a plate with a fork; set aside.
• Stir butter, eggs, sugar, vanilla, bananas, almond extract, baking powder, baking soda and salt.
• Whisk until well combined.
• Add gluten free flour, almonds and chocolate chips and stir together with a wooden spoon until combined.
• Grease and flour (with gluten free flour) 4 miniature bread loaf pans.
• Spoon bread mixture into loaf pans and smooth tops.
• Sprinkle extra almonds on top and press into the surface of the bread dough.
• Bake at 350° for 40 minutes or until knife inserted in center of loaf comes out clean.
• Cool completely in pan.
• To remove from pan, do not invert or almonds will fall off tops.
• Using a small spatula gently lift bread out of bread pan and place on cutting board to cut.
• Each loaf makes approximately 5-6 pieces.

Notes

NOTE: I recommend using Cup4Cup gluten free flour as one of the best GF blended flours I've come across.

 

 

NOTE: Coconut flour is not recommended for this recipe.

 

 

NOTE: I found that regular baking powder and soda worked better than xanthan gum in the recipe as a leavening agent.

 

 

NOTE: For a moister bread, add an additional 1/4 cup of butter, oil or sour cream to the recipe or add 1/4 cup sour cream.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 308kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 34mgSodium: 166mgPotassium: 203mgFiber: 4gSugar: 22gVitamin A: 207IUVitamin C: 3mgCalcium: 68mgIron: 1mg

Keyword almonds, bread, breakfast, chocolate, chocolate chips, gluten free

Tried this recipe?Let us know how it was!

Bananas, chocolate chips and almonds make a wonderful combination in this delicious breakfast bread.

If you are interested in gluten free breads or muffins, this is a great recipe.

Gluten Free Chocolate Chip Almond Bread is a sumptuous, decadent dessert bread or have it for breakfast!

You may also enjoy these delicious recipes!

Ghirardelli’s Gluten Free Chocolate Chip Cookies

Gluten Free Triple Chocolate Chip Pancakes

Gluten Free Chocolate Chip Pancakes

Gluten Free Chocolate Chip Almond Bread

Teresa Ambra

Gluten Free Chocolate Chip Almond Bread is so mouthwatering and delicious. This delectable gluten free bread includes bananas, chocolate chips, almond flavoring and almonds. Great for holiday breakfasts when you want to serve a gluten free option.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 308 kcal

Equipment

• 1 large mixing bowl
• 1 whisk
• 4 miniature bread loaf pans
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 plate to mash bananas
• 1 fork to mash bananas

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter softened (1 stick)
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large ripe bananas mashed
• 1 tsp. almond extract
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 4 cups gluten free flour (I prefer Cup4Cup)
• 1 cup almonds sliced
• 1 cup chocolate chips
• 1/2 cup extra almonds for topping

Instructions

 

• Mash bananas on a plate with a fork; set aside.
• Stir butter, eggs, sugar, vanilla, bananas, almond extract, baking powder, baking soda and salt.
• Whisk until well combined.
• Add gluten free flour, almonds and chocolate chips and stir together with a wooden spoon until combined.
• Grease and flour (with gluten free flour) 4 miniature bread loaf pans.
• Spoon bread mixture into loaf pans and smooth tops.
• Sprinkle extra almonds on top and press into the surface of the bread dough.
• Bake at 350° for 40 minutes or until knife inserted in center of loaf comes out clean.
• Cool completely in pan.
• To remove from pan, do not invert or almonds will fall off tops.
• Using a small spatula gently lift bread out of bread pan and place on cutting board to cut.
• Each loaf makes approximately 5-6 pieces.

Notes

NOTE: I recommend using Cup4Cup gluten free flour as one of the best GF blended flours I’ve come across.

 

 

NOTE: Coconut flour is not recommended for this recipe.

 

 

NOTE: I found that regular baking powder and soda worked better than xanthan gum in the recipe as a leavening agent.

 

 

NOTE: For a moister bread, add an additional 1/4 cup of butter, oil or sour cream to the recipe or add 1/4 cup sour cream.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 308kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 34mgSodium: 166mgPotassium: 203mgFiber: 4gSugar: 22gVitamin A: 207IUVitamin C: 3mgCalcium: 68mgIron: 1mg

Keyword almonds, bread, breakfast, chocolate, chocolate chips, gluten free

Tried this recipe?Let us know how it was!