Gluten Free Banana Bread With Chocolate Chips Recipe

Homemade banana bread is a staple in my house. We always have bananas that are too ripe to eat or deemed undesirable by my kids. Instead of wasting them, we make banana bread. When my daughter was put on a gluten free diet, I knew I had to adapt my recipe so our whole family could eat it. Try this recipe for your family. It is easy to make, full of flavor and moist.

The key to baking gluten free breads and cookies lies in the gluten free flour substitution. Many recipes call for rice flour or tapioca starch or xanthem gum additives to the gluten free flour--what an expensive pain! I have tried several gluten-free flours on the market and have finally found one that is an easy substitution. I recommend using Jules Gluten-Free All Purpose Flour. It is the best substitute for wheat flour I have found. Jules is available online and at several specialty grocery stores across the country. If you can't find Jules flour, the recipe below gives alternate directions if you are using Bob's Red Mill Gluten Free Flour or another brand.

Gluten is an ingredient found in foods processed from wheat and related grain species, including barley and rye. It can also be found in some oats if they are contaminated with other wheat products. When you remove gluten from most foods, it is quite noticeable. Gluten plays an important role in breads and baked goods. It provides elasticity in dough and helps it to rise and to keep its shape. It often gives the final product a chewy texture. Gluten free products are getting better and better. It no longer equates to an undesirable taste and breads that are inedible unless you toast them. Several new gluten free ingredients are now available in grocery stores to allow you to make dietary substitutions in your favorite recipes.

I find the gluten free breads I make are far better than the ones found in the freezer section of chain grocery stores or Whole Foods. They also stay fresher longer. They take a little more time to make, but the taste is well worth it.

If you cannot find the Jules flour, I like to add the 1/4 cup white rice flour to this recipe because I find it adds a light sponginess to the bread that other gluten free flours do not include. Without it, the bread is much denser. Did you know that white rice flour is best stored in your refrigerator in an air tight container? White rice flour can be used in many cakes and cookies recipes. Typically when baking yeast breads, white rice flour is not used because it does not have the same rising agent. When using white rice flour in regular breads, be sure to add an ingredient called xanthan gum to help the bread rise. You can learn more about the use of xanthan gum at http://blog.fooducate.com/2010/09/23/10-facts-about-xantham-gum-a-very-popular-food-additive/

Don't throw your old brown bananas away! The more ripe the banana, the easier it is to mash and the more flavor it has. Use two or three bananas with skins that have turned brown. When mashed, this will yield about one cup. Peel the bananas and place in a bowl. Use a fork to gently mash. If you do not have ripe bananas, mix the bananas in a food processor for best results. The key to good gluten free bread is adding the bananas! Bananas improve the texture and taste of gluten free breads.

This recipe for Gluten Free Banana Chocolate Chip Bread provides calcium, potassium, protein and fiber. In addition it is a significant source of Vitamin A, Vitamin B-12, Vitamin B-6, Vitamin C and Vitamin D.

Pair this homemade bread with a fruit smoothie and strawberries for a wonderful, healthy gluten free breakfast.