Allergy-Free Banana-Chocolate Bread

This recipe is wheatless, eggless and dairyless, for allergy sufferers.

2 cups wheat-free baking mix
1/2 cup sugar
1 teaspoon baking powder
2 tablespoons sesame seed
3 overripe bananas
3/4 cup rice milk
1/4 cup applesauce
2 tablespoons canola oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup dark chocolate (non-dairy), at least 70% cocoa content

Aisa continues…

Quick note:
I added another handful of chocolate chips to the recipe. You can either do that, or add another 1/4 cup sugar. I wouldn’t recommend doing both. Mom put non-dairy baking chips or dark chocolate, but I just used regular chips, even though they still have a bit of milk. Follow either as best suits your purposes.

You’ll need two large bowls; make sure to use the larger of the two for the dry ingredients, since you will be folding the wet ingredients into the dry.

Instructions

Preheat the oven to 350 degrees.

Grease and flour one regular loaf pan.

In a large bowl (the larger of the two ), whisk together the wheat-free baking mix, sugar, baking powder, sesame seeds, and cinnamon. Mix in the dark chocolate/chocolate chips with a spoon or spatula.

In another large bowl (and it does need to be large, still), mash the bananas well with a fork. Pour in the rice milk, applesauce, oil, and vanilla, and mix with the fork.

Make a kind of hollow in the middle of the dry ingredients. Scoop the wet ingredients into the hollow and fold in with a spatula. Make sure to scrape the sides and bottom of the bowl in doing so.

Scrape batter into loaf pan. Spread evenly.

Bake for 55 minutes, or until the top is golden brown and a toothpick (I use a skewer because they’re so deep) inserted in the center comes out clean.

Let cool in the pan for 5 minutes, turn out onto a plate/board and let cool for at least another 10 minutes before slicing.