I started baking when I was 9 years old. That was many, many years ago, and I am not saying how long ago. That is my secret. I love the way the house smells when there is something in the oven. The wafts of smells is heavenly.
Recently I made banana bread with walnuts. Today I decided I wanted some chocolate in my banana bread. It is probably because I made some banana chocolate chip muffins not long ago. Now that I think about it, I use my oven almost everyday. Does anyone else do this too?
Dry Ingredients:
- 2 c GF All-purpose flour blend
- 3/4 c organic sugar
- 1 tsp xanthan gum
- 3/4 tsp baking soda
- 1/2 tsp Himalayan salt
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, freshly grated
- 1/8 tsp ginger, ground
Whisk together all dry ingredients.
Stir-in:
- 1 c semi-sweet chocolate chips
- 1/2 c walnuts, chopped
Stir in chocolate chips and walnuts into the dry ingredients.
Wet Ingredients:
- 4 ripe bananas, peeled
- 6 tbsp applesauce
- 1/3 c almond milk yogurt
- 1 tbsp lemon juice
- 2 tsp vanilla extract
Break up bananas in a stand mixer using the paddle attachment. Add applesauce, yogurt and vanilla. Mix until ingredients are combined and bananas still have some chunks in the wet ingredients.
Stir in wet ingredients to the dry ingredients. Mix until batter is combined.
Preheat oven to 350 degrees. Grease 8×4 loaf pan.
Spoon batter into prepared loaf pan.
Bake for about 60 minutes. Turn loaf pan after 30 minutes. Bread is done when the top is firm and golden, a toothpick will come out clean.
Remove bread from oven and let cool for 10 minutes . turn bread out of loaf pan and let cool completely on a wire rack.
Share. Eat. Enjoy.
