It’s Monday everyone…uh oh…
And it’s not just any Monday. Its Daylight Savings Monday.
Its when whatever powers at be decided that getting up early wasn’t nearly a big enough struggle and that we should now set our clocks an hour back so that we no longer wake up to sunshine and birds chirping, but pitch black and crickets.
And the moon. I go to the bed with the moon. I do not wake up with the moon.
But I guess now we get dinner’s with sunsets and evening commutes with sunshine so I guess its a fair trade. As long as I get my coffee.
Ok, so totally unrelated, but I have some really fun news! I don’t think I’ve told you all yet but I’m heading off to culinary school either this summer or coming fall (pending housing) and I’m almost officially fully accepted into this culinary school I’ve been dreaming of attending! I just visited the campus the other week and I fell in love with everything. I was in kitchen heaven. Omygoodness. I was surrounded by top notch kitchen equipment, instructors, facilities, recipes, students, ah!!
So in honor of my application excitement I decided to experiment with my first vegan and gluten-free chocolate chip banana bread. And oooo baby, this was good. I had to throw out the last slices of the loaf so I would stop eating it ( I have zero self control). I was a little hesitant at first because I’ve bought some gluten-free baked goods in the past and they always have that kind of ‘off” flavor, like something just isn’t right? But not these. The girls behind the Babycakes Bakery know their stuff, I just bought their cookbook and I cannot wait to experiment with some more of their recipes!
This bread was perfectly moist and rich. Just make sure you are very careful while measuring your ingredients. I didn’t measure the mashed bananas too accurately the first time and I ended up with a caved in center, but with a little bit more precision the second time around it came out perfectly! You were right Laura :) Definitely too much liquid!
[typography font=”Delius” size=”20″ size_format=”px”]Chocolate Chip Banana Bread (Vegan and Gluten-Free)[/typography]
Yields 10 servings (1 slice)
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xantham gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 2/3 cup agave nectar
- 2/3 cup rice milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (about 3)
- 2 cups chocolate chips
- Preheat oven to 325 degrees and lightly grease a 7 x 4x 3 inch-loaf pan.
- Whisk flour, baking powder, baking soda, xantham gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil and agave nectar, rice milk, and vanilla to dry ingredients and stir until smooth.
- Using a plastic spatular gently fold in bananas and chocolate chips.
- Fill prepared pan halfway with batter.
- Bake on the center rack for 35 minutes, rotating 180 degrees after 20 minutes. Cook until when you press on the loaf is bounces back slightly and a toothpick comes out clean.
- Let banana bread sit for 20 minutes before inverting onto a cutting board to cut.
Store at room temperature for up to 3 days.
Tip* Wondering what to do with that left over batter? Place parchment paper on a cookie sheet and smooth remaining batter on top. Cook for 10 minutes at 325 degrees. Cut and enjoy as thin slices of bread! Another wonderful tip from my new cookbook :)