Gluten-free banana bread with chocolate
During the winter we crave comforting cakes and sweet treats – but these don’t have to be so unhealthy! This gluten-free banana bread with chocolate chips is made with little sugar, little oil, no dairy and no wheat. So it’s relatively healthy! It’s perfect for breakfast with your morning coffee or goes well afternoon tea too!
Ingredients
Method
- Heat the oven to 170°C. Grease and line a loaf tin with parchment paper.
- In a large bowl, mash the bananas with a fork, then add the oil, eggs, sugar, cinnamon and vanilla. Mix everything together.
- Mix the flour and bicarb in another bowl, then sieve this into the banana mixture. Stir slowly, while gradually adding the milk. You should get a thick, but pourable mixture, so add more milk if it’s too thick.
- Chop the chocolate into tiny pieces and fold them into the mixture.
- Tip the batter into the loaf tin and decorate the top with the banana slices.
- Bake the cake in the middle of the oven for 45-60 minutes, or until the top is golden and an inserted skewer comes out clean. You might want to cover the tin with foil after 30 minutes of baking, if the top looks too brown.
- Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
- Dust with icing sugar before slicing.