We eat a lot of oats when I bake. For a few reasons, but mostly I don’t have to use gums or stabilizers when baking gluten-free, if I use oats. In the years of baking for Alistaire’s allergies, I have found that xantham gum in many items gives me heartburn. The things we learn, eh?
I don’t miss wheat flour in muffins and breads if I use oats AND process the batter in a blender. The pickier of my 3 boys doesn’t notice it and he eats the baked goods.
Gluten Free Banana Chocolate Chip Bread
Ingredients:
- 3 medium ripe bananas + 1 for topping
- 2 large eggs
- ¼ cup pure maple syrup
- 2 cups gluten-free old fashioned oats
- 1 tsp baking soda
- ¼ cup mini chocolate chips
Directions:
Preheat the oven to 350°. Liberally oil a 9×5″ metal bread pan.
Add the 3 bananas, eggs and maple syrup to a high-speed blender. Add in the oats and baking soda, put on lid, and process till batter is smooth, tamping as needed.
Stir the chocolate chips in by hand.
Scrape into prepared pan, smooth out.
Slice the 4th banana into coins, decorate the top, pushing down gently into the batter.
Bake for 30 to 35 minutes, until the top is golden, and a toothpick in the center comes out clean.
Let cool on counter, loosen the edges, and turn out.
Once fully cooled, store leftovers wrapped.
Makes 1 loaf.
