Ingredients
The following ingredients have 20 Servings
- ¾ cup golden brown sugar
- ¼ cup granulated sugar
- ½ cup grapeseed oil ((or other neutral oil, like vegetable))
- ½ cup unsalted butter, (softened to room temperature)
- 2 cups banana, ( mashed (from about 3 bananas))
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon salt
- 4 large eggs
- 1¾ cups Cup4Cup gluten-free all-purpose flour, (divided)
- ½ teaspoon baking soda
- 1¾ cup banana, (diced (from about 2 bananas))
- 1¾ cups semisweet chocolate chips
Instruction
- Set oven and prepare pans. Preheat the oven to 350°F, and line 2 approximately 8½-inch loaf pans with parchment paper. Set aside.
- Make the batter. In a large mixing bowl, combine both sugars with the oil and butter. Then mix in the mashed banana, sour cream, vanilla, cinnamon, allspice and salt. Use an electric mixer to blend until it's as smooth as possible. Add the eggs, and continue to mix until they're fully incorporated.Now mix in 1½ cups of the gluten-free flour and baking soda, just until you no longer see dry spots.In another bowl, gently toss the diced banana and chocolate chips with the remaining ¼ cup gluten-free flour. Then fold this into the batter. (This can help prevent them from falling to the bottom.)
- Bake. Evenly divide the batter between the two parchment-lined pans, and place them both on a baking sheet. Bake in the 350°F preheated oven until the cakes are golden brown along the edges, and are beginning to crack -- about 50 minutes.
- Cool. Let the cakes cool for at least 1 hour in the pans before removing and slicing.
