Gluten-Free Dairy-Free Chocolate Banana Bread

Ingredients:

• 3/4 cup granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, softened (or dairy free margarine)
• 1 cup + 2 tablespoons mashed, overly ripe/black speckled bananas
• 3 large eggs, at room temperature
• 1/2 cup milk of choice (I used Homemade Almond Milk using date syrup)
• 1 teaspoon pure vanilla extract
• 1-1/2 cups Carla's Gluten-free Cake Flour Blend (not my cake flour blend)
• 1/2 cup gluten free Dutch-processed cocoa powder (Rodelle)
• 1/4 teaspoon salt
• 1/2 cup walnuts or pecans, chopped (optional)
• 1/2 cup gluten-free chocolate chips (Enjoy Life Minis, for dairy-free) (optional)

Instructions:

1. Oil a 9 x 5-inch loaf pan; set aside. Preheat the oven to 350°F.
2. In the bowl of your mixer, add the sugar and butter. Beat on medium speed for about 3 minutes to combine.
3. With the mixer still running, add the mashed bananas, eggs one at a time, milk, and vanilla. Beat until thoroughly blended.
4. Sift in the all-purpose flour blend, cocoa powder, and salt. Mix on medium-low speed until incorporated.
5. If using nuts or chocolate chips, using a silicone spatula or the paddle attachment of your mixer, fold them into the batter.
6. Scoop the batter into the loaf pan, and distribute evenly.
7. Bake on the center shelf of your oven for 50 minutes or a long wooden skewer inserted near the center comes out clean.
8. Transfer the pan to a wire rack to cool for 10 minutes.
9. Carefully remove the cake from the pan and place directly on the wire rack to cool completely, about 90 minutes. (If you serve it earlier, it will appear gummy.) Slice with a serrated knife, and serve. Once it is completely cool, you may wrap individual slices and freeze or store at room temperature for one day. Defrost frozen slices at room temperature.

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