Vegan Gluten Free Banana Chocolate Chip Cake!
Inspired by this recipe from A House in the Hills Blog, I had to make a couple substitutes because more often than not, I don't have all the exact ingredients in the house when the mood strikes to bake! I also used a 9 inch pie pan instead of a loaf pan.
But by all means follow her recipe (because I plan to, especially now that I bought coconut oil!).
But here's what I did:
But by all means follow her recipe (because I plan to, especially now that I bought coconut oil!).
But here's what I did:
Preheat oven to 375 F.
INGREDIENTS
3/4 cup Bob's Red Mill White Rice Flour
1/4 cup Bob's Red Mill Tapioca Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canola oil (or coconut oil, melted)
1/2 cup vegan chocolate chips (plus an extra handful for the top)
3 very large, very ripe bananas
DIRECTIONS
In a large mixing bowl whisk together all the flours.
Add baking soda, baking powder and salt to mixing bowl and whisk together.
In a medium mixing bowl, mash the peeled bananas. Add to it, the chocolate chips and oil and stir gently. Don't over-stir.
Spoon mixture into a lightly oiled 9" pie pan, pressing gently around all the edges to make a nice even distribution. Add extra chocolate chips on top (optional but strongly suggested!).
Bake for 25-30 minutes, or until top is lightly browned and a toothpick can be inserted and removed batter- free!
To reheat, I suggest tossing a slice into the toaster oven at 325 for about 5-7 minutes!
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