baked gluten free banana bread
1/2 Cup brown sugar
1/2 Cup milk
1/3 Cup Oil, coconut
2 Teaspoon vanilla extract
3/4 Cup gluten-free flour
3/4 Cup Almond Flour
2 Teaspoon baking powder
1 1/2 Teaspoon kosher salt
1 Teaspoon ground cinnamon
3/4 Cup Dark Chocolate Chunks
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Lightly grease a 9 x 5 loaf pan.
In a large mixing bowl, whisk together the bananas (mashed), brown sugar, milk, coconut oil, egg, and vanilla to combine.
In a separate large mixing bowl, whisk together both flours, baking powder, salt and cinnamon.
Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks.
Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
Let the bread cool in the pan on a wire rack for ten minutes, then invert onto the rack and allow to cool for another 30 minutes before slicing. Enjoy!