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Gluten Free Chocolate Chip Almond Bread | Can't Stay Out of the Kitchen | this delicious #breakfast #bread is heavenly. It's filled with #chocolatechips #bananas and #almonds. #glutenfree

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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breads, Rolls and Muffins
Cuisine American
Servings 18

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.
© Can’t Stay Out of the Kitchen
Keyword almonds, bread, breakfast, chocolate, chocolate chips, gluten free
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