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Chocolate Chip Banana Bread

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup Western Family Organic Quinoa Flour
  • 1/4 cup Western Family Tapioca Flour
  • 1/4 cup Western Family Corn Starch
  • 2 tsp Western Family Baking Powder
  • 2 tsp baking soda
  • 2 tsp Western Family Xanthan Gum
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup Western Family Canola Oil
  • 2/3 cup almond milk (or other non-dairy milk)
  • 1 tsp Western Family Pure Vanilla Extract
  • 3 medium ripe bananas, mashed
  • 1 cup non-dairy chcoclate chips (optional)
  • 2/3 cup agave nectar

Directions

  1. Preheat the oven to 325°F (160°C). Lightly grease a 7x4x3 inch loaf pan with oil.
  2. In a medium bowl, sift together the brown rice flour, quinoa flour, corn starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon and salt.
  3. Make a well in the centre of the dry ingredients and add the oil, agave nectar, nondairy milk and vanilla. Stir until the batter is smooth. Gently fold in the mashed bananas (and chocolate chips if using) with a plastic spatula.
  4. Pour the batter into the oiled pan and bake on the centre rack for 35 minutes, rotate the pan and cook for another 20 minutes. The finished loaf will bounce back slightly when pressed and a toothpick inserted will come out clean. Let the banana bread stand for 20 minutes before gently running a knife around the edge of the pan. Cover the top with a cutting board and invert eh pan. Gently life away, store covered at room temperature for up to 3 days (if it lasts that long!!)
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Related Recipes

Chocolate Chip Banana Bread

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup Western Family Organic Quinoa Flour
  • 1/4 cup Western Family Tapioca Flour
  • 1/4 cup Western Family Corn Starch
  • 2 tsp Western Family Baking Powder
  • 2 tsp baking soda
  • 2 tsp Western Family Xanthan Gum
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup Western Family Canola Oil
  • 2/3 cup almond milk (or other non-dairy milk)
  • 1 tsp Western Family Pure Vanilla Extract
  • 3 medium ripe bananas, mashed
  • 1 cup non-dairy chcoclate chips (optional)
  • 2/3 cup agave nectar

Directions

  1. Preheat the oven to 325°F (160°C). Lightly grease a 7x4x3 inch loaf pan with oil.
  2. In a medium bowl, sift together the brown rice flour, quinoa flour, corn starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon and salt.
  3. Make a well in the centre of the dry ingredients and add the oil, agave nectar, nondairy milk and vanilla. Stir until the batter is smooth. Gently fold in the mashed bananas (and chocolate chips if using) with a plastic spatula.
  4. Pour the batter into the oiled pan and bake on the centre rack for 35 minutes, rotate the pan and cook for another 20 minutes. The finished loaf will bounce back slightly when pressed and a toothpick inserted will come out clean. Let the banana bread stand for 20 minutes before gently running a knife around the edge of the pan. Cover the top with a cutting board and invert eh pan. Gently life away, store covered at room temperature for up to 3 days (if it lasts that long!!)