Chocolate Chip Banana Bread


This week has been crazy. Work, stress, travel arrangements….arg. I have no time. Please accept this amazing banana bread as a peace offering for not updating in…forever.

I started to notice this week that when I am reduced to eating convenience food or takeout because of my busy life, I get very unhappy. I really do. This is when I start sitting around with my many MANY cookbooks, taking notes and watching Food Network simultaneously, heaving heavy sighs. I want to be in the kitchen, spontaneously throwing things into a pot and seeing what happens. Cooking releases something in me, something free and confident. Throwing a box of Amy’s Rice Mac and Cheese in the microwave just isn’t the same.

Food is a comfort to me. Not in an eating-my-feelings kind of way, but in a I-know-what’s-in-this-because-I-made-it way. The process of putting something together and being self sufficient, feeding myself delicious, healthy food that will in no way make me sick…it’s a process that is almost holy to me. Being able to produce what I need is something I want to continue for the rest of my life.


I pulled out one of my new favorite cookbooks last week, “Gluten-Free Baking with The Culinary Institute of America” by Richard J. Coppedge Jr. I knew exactly what I wanted to bake first because during one of those staring-at-Food-Network-moodily moments, I remembered that I had a ton of frozen bananas waiting to be made into banana bread. YUM. The CIA book has a basic recipe, and since it’s one of the best cooking schools in the country, I felt I could trust them. The recipe also looked easy because it only used one flour blend, which was great.

Several things to love about this cookbook:
-It has recipes for basic basic baked goods that I ate growing up, like banana bread.
-It also has recipes for exciting treats that I’d never tried even when I could eat gluten, like cream puffs and choux pastry!
-Chef Coppedge breaks down why each of the 5 (yes 5!) flour blends he has included are the best for the recipes that he has suggested them for.

So basically, buy this book and be amazed at the wonderful baked goods that come out of your kitchen.


I modified this only slightly to include some ingredients that my mom put in her banana bread, as well as chocolate chips. Mostly the chips were an attempt to lure Keith into eating banana bread, which he CLAIMS not to like. I’ll let you know what he thinks when he finally tastes this *grin*.


Chocolate Chip Banana Bread
Adapted from a recipe in “Gluten-Free Baking with The Culinary Institute of America”

Ingredients

3/4 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla paste or extract
1 1/3 c. Flour blend*
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. bananas, mashed
2 tbsp. sour cream (I used plain yogurt instead, it was good!)
3/4 c. bittersweet baking chips

1) Preheat oven to 350 F.

2) Cream together butter and sugar until light and fluffy.

3) Add egg, incorporate and then scrape down bowl.

4) In a seperate bowl, combine dry ingredients. Add all dry ingredients to wet ingredients; mix until just combined.

5) Add mashed bananas and sour cream or yogurt to batter and mix until just combined.

6) Fold in chocolate by hand.

7) Pour batter into a greased and lined loaf pan (Side note: I didn’t line my glass loaf pan, just greased it. Came out just fine.)

8) Bake for 55-60 minutes or until a skewer inserted near the center of the loaf comes out clean.

I found that you really can’t eat this bread warm without it falling apart. I let mine rest in the fridge for an hour and let it completely cool before eating any more of it. It’s really a nice dense loaf and has a nice sort of creamy texture.

Flour Mix

This is one of the 5 flour mixes in Coppedge’s book. I don’t want to go into too much detail because I want you to go buy it, but he really does a nice job of explaining what each ingredient actually does and why it’s in the mix. This will be a total of 5 1/2 cups of flour mix, which, if you bake out of this book a lot, is a great amount to just have around.

3/4 c. white rice flour
4 c. potato starch
5 tbsp. guar gum
1/2 c. albumen (powdered egg whites)

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2 Responses to “Chocolate Chip Banana Bread”

  1. Kimberly Says:

    BTW, Elizabeth Hasselbeck (devil lady) just released a new gluten free cookbook you should check it out!

  2. The BEST gluten free Banana Bread! « Die Hard Foodie Says:

    […] am so happy that I finally found something that tastes like ACTUAL banana bread. I made this one a while back and, while good at the time for my gluten craving body, just wasn’t the right […]

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