If you’re Celiac, have a gluten intolerance, simply don’t react well to flour, or just really love coconut and chocolate, throw your hands up in the air! Because I’ve got a great recipe for you! Last week, my school held a bake off for the SDA (Student Dietetics Association) department. Every entry into the bake off required a “health factor”, i.e. gluten-free, reduced fat, sugar substitute, etc. Last year, I submitted a gluten-free pumpkin spice monkey bread and it won in the bread division. I had so much fun with the event last year that I decided to bake something again.
I wanted to go against the grain of making something with pumpkin in it so I decided on banana bread. I threw in some chocolate chips and coconut shavings (I’m a sucker for coconut) and made the recipe with gluten-free white rice flour. Bob’s Red Mill makes some great gluten-free products that can be found here.
Typically, when you bake with gluten-free flours, you have to add a lot of extra stuff to make it rise. I.e. potato starch, sorghum flour, xanthan gum, etc. Luckily, I stumbled upon this recipe that used only gluten-free flour without anything extra, which served as my inspiration for my own gluten-free banana bread.
Sadly, the bake off was re-scheduled until next semester so I didn’t get to enter it, but I did have people try it. Their reaction? A lot like the “I can’t believe it’s not butter!” commercial, except it was “I can’t believe it’s gluten-free!”. Besides the fact that it was a bit crumbly (due to it being gluten-free), I have never tasted a more moist and flavorful gluten-free bread. I was very satisfied with my creation, and I hope you are too
Gluten-Free Chocolate Chip Coconut Banana Bread
- 2 cups Bob’s Red Mill White Rice Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 2 ripe bananas
- 1/2 cup semi-sweet chocolate chips
- 1 cup shredded coconut
Preheat oven to 350ºF. Butter a loaf pan.
Mix together the white rice flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Blend the eggs, sugar, vanilla and oil together in another bowl. Add the bananas to the bowl and mash up. Add in chocolate chips and coconut. Mix together with a wooden spoon.
Gently fold in the banana mixture into the white rice flour mixture.
Pour into the buttered loaf pan and bake for 1 hour.