Chocolate Chip Macadamia Nut Banana Bread ~ Gluten Free or Not
Yield: 15 muffins or 6 mini loaves
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 teaspoon baking soda
1 teaspoon kosher salt
3 small very ripe bananas, about 1 cup mashed
1/2 cup sour cream
2/3 cup semi-sweet chocolate chips, reserve a couple tablespoons for topping
2/3 cup chopped macadamia nuts, reserve a couple tablespoons for topping
* if you are not in need of a gluten-free recipe, simple substitute 1 1/2 cups AP flour for the items marked with an *
Preheat
the oven to 350 degrees. Grease the muffins tins or loaf pans with
butter. Combine the butter and sugars in a bowl and beat until smooth.
Add the vanilla and eggs and beat again on low speed until creamy.
Slowly add the dry ingredients, beating just until combined.
Stir
in the bananas and sour cream, then the chocolate chips and nuts. Pour
into the prepared pans and top with reserved nuts and chocolate chips.
Bake the muffins for 18-20 minutes, mini loaves for approximately 30
minutes, until a toothpick comes out with moist crumbs. Enjoy!
Click here to return to Barefeet In The Kitchen
 |
|||
|