Rachael Zarda

Growing up I remember my mom eating a banana with a generous spoonful of peanut butter most days for lunch. Needless to say, there was always an excess of bananas in the kitchen and no doubt, she is the one to blame for my obsession with the PB (team Skippy!).

Banana bread was the best of the best of the baked goods variety around our house, we were allowed to eat it for dessert AND breakfast because you know, fruit! There were always two loaves, one with walnuts and one without (for my picky brother, who I swear only ate hot dogs for the first 12 years of his life). And we’d eat a piece straight from the oven with a little bit of butter on top, no matter the time of day. The smell of fresh bread defines the comforts of home.

My mom has had some recent episodes that the doctor believes are linked to gluten, so I’ve been experimenting with some of her favorite foods to create yummy gluten free versions. I couldn’t be happier with how this recipe turned out. The pan was empty in less than 24 hours. If you know my family that’s the most normal thing you’ve heard all day, but I digress.

I’ve already brought home more bananas for the sole purpose of rotting on my countertop to make a second loaf this weekend. I promise you, you’ll love this recipe whether you’re gluten free or not, scout’s honor.

Gluten Free Chocolate Chip Banana Bread

INGREDIENTS:
1 cup gluten free oat flour*
1 cup gluten free all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
1/3 cup coconut oil (melted)
1 tsp vanilla
2 Tbsp honey
3 large, ripe bananas
1/2 cup Enjoy Life chocolate chips

DIRECTIONS:
Preheat oven to 375°F
In a large mixing bowl, combine the oat flour, all purpose flour, baking powder, baking soda, and salt.
In a separate bowl, mash the peeled bananas with a fork.
Add in the egg, coconut oil, vanilla, and honey to the bananas and mix gently.
Add the banana mixture and chocolate chips to the dry ingredients.
Pour batter into a lightly oiled 5×9 loaf pan.
Bake for 30-40 minutes or until a toothpick inserted into center of the loaf comes out clean.

*You can use your food processor to ground GF oats if you don’t have oat flour on hand. Courser ground oats gives the bread a nice texture, if you’re into that sort of thing!