One bowl chocolate chip banana bread

One bowl chocolate chip banana bread

One bowl chocolate chip banana bread excerpted from How to make anything gluten-free by Becky Excell. Photography by Hannah Hughes.

How to make anything gluten freeAre you avoiding gluten but yearn for fresh bread, all your favourite takeaways or naan bread with your curry? And for your sweet tooth do you crave jam doughnuts, bakery-style cookies and classic cakes?

How to Make Anything Gluten-Free is the first cookbook that shows you how to unlock all the food you truly miss eating—but nothing tastes or looks “gluten-free”.

Becky Excell has spent years developing delicious dishes and sharing them with her followers on Instagram. She is here to show you that a gluten-free life can be exciting and easy, without having to miss out on your favourite foods ever again.

Why restrict yourself to the obvious soups, salads and fruit? What you really want are the recipes that you think you can’t eat! From proper chicken chow mein to pad thai, doughnuts to lemon drizzle cake, cheesecake to profiteroles, French baguettes to pizza, plus dairy-free, vegan, veggie and low FODMAP options, Becky gives you all the recipes you’ll ever need with tips and advice on how to make absolutely anything gluten-free.

How to Make Anything Gluten-Free: Over 100 recipes for everything from home comforts to fakeaways, cakes to dessert, brunch to bread! is available at Amazon.com and Indigo.ca


One bowl chocolate chip banana bread

MAKES 1 LOAF (12 SLICES)

TAKES 1 HOUR 10 MINUTES

If humans are 60% water, then I must therefore be 40% banana bread at a minimum. When every bite is packed with tons of scrumptious banana flavour and chunky chocolate chips, it’s not particularly hard to understand why, is it?

115g / 1⁄2 cup butter, softened, plus extra for greasing

115g / 1⁄2 cup plus 1 tbsp light brown sugar

2 medium eggs, beaten

500g / 18oz ripe bananas, mashed

250g / 13⁄4 cups plus 2 tbsp gluten-free plain (all-purpose) flour

1⁄4 tsp xanthan gum

1 tsp bicarbonate of soda (baking soda)

1 tsp ground cinnamon

150g / 51⁄4oz chocolate chips

 

Preheat your oven to 160°C fan / 180°C / 350°F. Lightly grease a 900g / 2lb loaf tin (pan) and line with non-stick baking parchment.

In a large mixing bowl, cream together your softened butter and sugar until light and pale (I use an electric hand whisk or a stand mixer for this). Add your beaten eggs
and mashed banana and mix until well combined.

Add your flour, xanthan gum, bicarb and cinnamon and mix briefly until no dry flour can be seen. Lastly, add in three-quarters of your chocolate chips and mix once more.

Spoon the mixture into your prepared tin and sprinkle the rest of your chocolate chips on top. Cook in the oven for 1 hour until golden – check that it’s cooked by sticking a skewer into the centre – if it comes out clean, then it’s done.

Allow to cool briefly in the tin, then carefully lift onto a wire rack. Slice and enjoy.

Making it vegan?

Add 2 more small bananas (mashed and ripe) in place of the eggs. Use dairy-free chocolate chips and a dairy-free butter alternative.

Recipe reprinted with permission from Hardie Grant Books.

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