by patriceinil » Thu Feb 24, 2022 7:19 am
Ingredients:
1 1/2 cups Gluten Free Rolled Oats or Oat Flour
1 cup Gluten Free Flour Blend
2 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 1/2 cups Mashed Ripe Bananas (approximately 3 medium bananas)
1/2 cup Sour Cream or 1/4 cup Milk
2 teaspoons Vanilla Extract
1/2 cup Butter softened
1 cup Sugar
2 Large Eggs
1 cup mini or regular size Chocolate Chips
1/2-1 cup chopped Walnuts or nut of choice (toast nuts in a dry skillet for best flavor)
Directions:
Preheat oven to 350*F. Grease a 9”x5” loaf pan or a 9”x13” baking dish or 24 muffin cups.
In a medium bowl combine the oats or oat flour, gluten free flour blend, baking powder, salt and baking soda.
In a small bowl combine bananas, vanilla and sour cream or milk.
In a large bowl, with a mixer on medium speed, beat the butter and sugar until light and fluffy. Beat in eggs one at a time. Reduce speed to low, add alternately the flour mixture and the banana mixture, beginning and ending with the flour mixture. Scrape bowl with rubber spatula occasionally, beat only until just combined. Using spatula fold in the chocolate chips and chopped nuts.
Pour into prepared pan or muffin cups. Bake until a toothpick inserted into the center comes out clean. Cool pan on wire rack for 10 minutes, remove from pan and cool completely on wire rack. I leave the cake in the 9”x13” pan to cool completely then cover tightly to store.
Baking Times:
Loaf Pan approximately 70 minutes
9”x13” Baking Pan approximately 30-35 minutes
Cupcake Pan approximately 20 minutes
Ingredients:
1 1/2 cups Gluten Free Rolled Oats or Oat Flour
1 cup Gluten Free Flour Blend
2 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 1/2 cups Mashed Ripe Bananas (approximately 3 medium bananas)
1/2 cup Sour Cream or 1/4 cup Milk
2 teaspoons Vanilla Extract
1/2 cup Butter softened
1 cup Sugar
2 Large Eggs
1 cup mini or regular size Chocolate Chips
1/2-1 cup chopped Walnuts or nut of choice (toast nuts in a dry skillet for best flavor)
Directions:
Preheat oven to 350*F. Grease a 9”x5” loaf pan or a 9”x13” baking dish or 24 muffin cups.
In a medium bowl combine the oats or oat flour, gluten free flour blend, baking powder, salt and baking soda.
In a small bowl combine bananas, vanilla and sour cream or milk.
In a large bowl, with a mixer on medium speed, beat the butter and sugar until light and fluffy. Beat in eggs one at a time. Reduce speed to low, add alternately the flour mixture and the banana mixture, beginning and ending with the flour mixture. Scrape bowl with rubber spatula occasionally, beat only until just combined. Using spatula fold in the chocolate chips and chopped nuts.
Pour into prepared pan or muffin cups. Bake until a toothpick inserted into the center comes out clean. Cool pan on wire rack for 10 minutes, remove from pan and cool completely on wire rack. I leave the cake in the 9”x13” pan to cool completely then cover tightly to store.
Baking Times:
Loaf Pan approximately 70 minutes
9”x13” Baking Pan approximately 30-35 minutes
Cupcake Pan approximately 20 minutes
