If you are new to baking Gluten-Free, this is one of the easiest recipes to start with because its hard to go wrong! In fact its so easy that it was one of the first recipes I taught my two and three year old nieces at the bakery. Here is a fun anecdote, little three year old Savannah thought that our ripe bananas were actually "chocolate bananas" because they looked brown in colour and ever since then we have called our ripened bananas chocolate bananas in her honour!
Now roll up your sleeves and peel some chocolate bananas!
- 1/2 cup unsalted butter or vegan butter
- 1 cup sugar
- 3 eggs (*vegan flax egg below)
- 1 cup mashed ripe bananas (3 medium)
- 1 cup all purpose flour
- 3/4 cup Gluten-Free rolled oats (do not use steel cut) (reserve 2 TBSP to sprinkle on top)
- 1 tsp Baking soda
- 1/2 tsp Baking Powder
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
- optional inclusions : chocolate chips, walnuts, pecans, raisins, etc
- Pre-heat oven to 350 F (325 convection)
- In a large bowl mix dry ingredients together (flour, oats, baking soda, baking powder and salt) - don't forget to save 2 TBSP of oats
- In the bowl of a stand mixer or using a hand beater, cream the butter and sugar together until light and fluffy
- Add in one egg at a time until incorporated (or the vegan eggs)
- Add the mashed bananas, the mixture will appear curdled, but that is normal!
- Add dry ingredients in thirds, scraping the bowl with a spatula after each addition
- When the flour is incorporated, add whatever inclusions (choco, chips nuts, etc.) by folding in with a spatula
- In a non stick loaf pan, we like to cut a piece of parchment and fold it lengthwise before pouring the batter in so it lifts out easily.
- Pour the batter in the loaf pan and smooth out the surface.
- Sprinkle the oats and a few choc. chips on top
- Bake in the pre-heated oven for 45minure to 1 hr
- Remove from the oven and let cool for 15 minutes in tray
- Place on cooling rack (or eat!) until completely cooled before storing in a sealed container.
- Stores at room temperature for up to 7 days or 2 weeks in the fridge if it lasts that long!
You can keep the dough frozen and simply bake fresh cookies anytime you need or want them!
Serve with a nice cup of chamomile tea!
Makes 1 loaf
Vegan / Dairy-Free Substitutions
For dairy-Free option, simply substitute the butter for any vegan margarine like earth balance or becel.
For vegan, follow step above for butter, and substitute eggs with flax egg recipe below:
1 Egg = 1 TBSP ground flax + 3 TBP boiling water*
you need 3 TBSP ground flax + 9 TBSP boiling water*
* boiling water is important in this step, it makes the flax more goopy like an egg and helps with the chemistry of the recipe