This is a great example of using overripe bananas. I love this bread because it is not too sweet and delicious for breakfast .This loaf can be stored in an airtight container for up to two days. Sometimes, I would replace the chocolate chips with chopped nuts or dried fruits, for a healthier version.
Makes one 5 x 9-inch loaf
2 ¼ cups BUTTERFLY™ all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
6 tablespoons milk
4 tablespoons unsalted butter, room temperature
1 teaspoon cinnamon
½ teaspoon salt
2 very ripe bananas, mashed
½ cup chopped semi-sweet gluten-free chocolate
1. Preheat the oven to 350°F and spray a 9 x 5-inch loaf pan with cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, baking soda and sugar.
3. In a second bowl, mix together the milk, egg, butter and cinnamon. Stir the egg mixture into the flour mixture and mix on a medium speed for about 3 minutes, until combined. Fold in the salt, bananas and chocolate.
4. Spoon the dough into the loaf pan and bake for about 1 hour, until golden brown. Transfer to a wire rack and cool before serving.