Gluten Free Chocolate Chip Almond Bread
Delicious gluten free bread with bananas, chocolate chips, almond flavoring and almonds. Great for holiday breakfasts when you want to serve a gluten free option.
Ingredients
- 1 stick unsalted butter softened
- 2 large eggs
- 1 cup 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 sliced almonds
- 1 cup chocolate chips
- extra almonds for topping
Instructions
- 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: When using gluten free flour a little more is better than using less! It’s a much finer texture so more flour is needed to get bread or muffins to raise correctly.
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 or oil to the recipe.
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