Here is the Banana Carob Chip Bread recipe I promised to you yesterday. Okay. Although I made a triple batch of this recipe that made 2, 12inch loaves, I do not have a single loaf or even a slice left to take a picture to show you. That should tell you something about how good it is. Just click the link above or press print at the bottom of this post for your copy of this tasty treat. Best part, it is no eggs, dairy, refined sugar or high fat. But you will not be missing out on great taste, super moist
Banana Chocolate (Carob) Chip Bread
Combine in bowl:
4 small or 3 medium bananas
1/3 light olive oil
2/3 cup zylitol (or sugar) and 1 TBSP molasses
2 tsp vanilla extract
Whisk together in a separate bowl:
1 1/2 cup gluten free flour blend–1/2 cup buckwheat/brown rice/tapioca (or ww flour)
1 tsp baking soda
2 1/2 tsp baking powder
1 /4 tsp salt
2 tbsp arrowroot starch
1/2 tsp xanthan gum
1 rounded teaspoon cinnamon or pumpkin spice
Add the dry ingredients to the banana mixture and stir until smooth.
1/2 cup carob chips (or chocolate chips)
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty and a tooth pick inserted into the center emerges clean.
Cool loaf on a wire rack.
Because this is hospitality Friday, you can guess what the kids and I are baking today to take to some friends.