Who doesnt have that one banana that sits on the counter just long enough to not be right for eating? Yeah, it happens to all of us. I normally end up with a graveyard of bananas in the freezer waiting to be used for bread making or smoothies. In truth, I played around with gluten free banana bread recipes for years. They were always a bit too wet until one day, I played around with my basic quick bread recipe and found the one! You know, the one where your husband and kids tell you that youve nailed it and dont change it.
This gluten free banana bread is the perfect sweetness, with a hint of banana and a soft tender crumb. I baked this one in my mini loaf pans because we have a constant battle for the end pieces and this allows for more ends . . . less fights. I mix the batter in one bowl so its super easy to put together. I also add in different things to customize it for what I have hanging around. Today was a chocolate chip kind of day . . . because its the holidays and well, chocolate makes everything a little more special. I hope you enjoy this as much as my family does!
In a large mixing bowl, combine the flour, sugar, protein powder, baking soda, and baking powder. Next add the milk, egg, banana, and apple cider vinegar to the flour mixture and whisk just until blended. Fold in the chocolate chips and evenly distribute the batter between the prepared pans. Sprinkle with a little extra sugar and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely.
