A delightful gluten-free banana bread with chocolate chips, perfect for those avoiding eggs and dairy.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even baking.
Lightly grease a loaf pan with butter or oil.
You can also line the pan with parchment paper for easy removal.
In a mixing bowl, combine the butter, canola oil, sugar, and vanilla extract until smooth.
Make sure the butter is softened for easier mixing.
Sift in the gluten-free flour blend, baking soda, and salt, and mix until just combined.
Avoid overmixing to keep the loaf tender.
Mash the bananas and fold them into the batter.
Use a fork or potato masher for quick mashing.
Stir in the chocolate chips.
Reserve a few chips to sprinkle on top for decoration.
Pour the batter into the prepared loaf pan.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 45 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious banana chocolate chip loaf.
Pair with your favorite beverage for a delightful treat.
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