An Easy Gluten Free Treat

Sometimes you just end up with too many over-ripe bananas.  This bread is easy to make on a weeknight and provides a week's worth of breakfast.  I bring this bread into work all the time and its always a hit.  Considering ingredients like bananas, brown rice flour and canola oil are much healthier than what you'd find in your typical muffin, why not treat yourself with a few chocolate chips? ;)

The recipe below was made using a loaf pan, alternatively you could turn it into muffins - just bake it for less time.  I've also successfully made it using the cake setting on my rice cooker. 

Fruit and Nut Bread

Flour mix (You can also substitute gluten free flour mix or your own mix of flours) 
2/3 cup brown rice flour

1/3 cup sorghum flour

1/4 cup tapioca flour

1/4 cup potato starch

1 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ cup canola oil

1/3 cup chopped pecans (or walnuts)

2 ripe bananas mashed
1 egg

1/3 cup chocolate chips

3 tablespoons apple sauce

2 tablespoons sour cream

1 teaspoon vanilla extract

½ teaspoon salt

3/4 cup sugar

butter for the pan

1. Preheat oven to 350 degrees
2. Butter a 9X5X3 Loaf Pan
3. Using a hand or stand mixer, mix together the bananas, egg, and canola oil
4. In a sepate bowl mix flours together + xanthan gum
5. Add in the rest of wet ingredients
6. Add in dry ingredients except for nuts and chocolate chips

If using a hand mixer, turn off hand mixer and add nuts and chocolate chips with a large spoon, If using a stand mixer, turn stand mixer to low and add the nuts and chocolate chips.

Spoon into your loaf pan and bake at 350 degrees for 55 minutes.