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Gluten Free Chocolate-Pecan Banana Bread
Prep time
Cook time
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Most delicious gluten free chocolate-pecan banana bread.
Author: Jan Withington
Recipe type: Bread
Serves: 1 Loaf
Ingredients
- 1½ cups Bob's Red Mill 1 to 1 Baking Flour - gluten free
- 2 ripe bananas
- 1 teaspoon Arm & Hammer Baking Soda - gluten free
- 1 teaspoon Clabber Girl Baking Powder - gluten free
- 1 teaspoon McCormick Vanilla Extract - gluten free
- ½ cup Hershey's Semisweet Chocolate Chips - gluten free
- ½ cup pecans, coarsely chopped (leave out few whole ones for topping)
- ⅓ cup granulated sugar
- ⅓ cup melted butter plus 1 teaspoon for greasing
- 1 large egg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Grease a loaf pan and set aside.
- In a large bowl, mash the bananas with a fork. Add the melted butter, baking soda, baking powder and salt. Stir in the vanilla, sugar and egg.
- Add the flour then fold in the chocolate chips and pecans. Press few whole pecans on top.
- Bake form 45-50 minutes or until a toothpick inserted in the middle come out clean. Cool before serving. Yum!
