Chocolate Banana Bread
By Carol Fenster
This small, but mighty recipe is very versatile because you can use whatever add-ins you like and vary the fruit juice―both of which are very good for you. There are lots of flavors going on here: chocolate, banana, cinnamon. For a no-sugar-added bread, omit the tablespoon of sugar. Enjoy!!
1 small ripe banana, mashed
1 large egg, at room temperature
1/3 cup prune juice or pomegranate juice
1/4 cup canola oil
½ cup gluten-free flour blend (see below)
1/4 cup unsweetened cocoa powder
1 tablespoon sugar (optional-try it first without sugar and see how you like it)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup gluten-free semi-sweet chocolate chips
1/4 cup each finely chopped nuts, raisins, coconut, and dried cranberries (make sure total equals 1 cup)
 Preheat the oven to 350⁰F. Lightly grease two nonstick 3 ¼ x 5¾-inch mini-loaf pans.
 In a medium bowl, beat together the mashed banana, egg, juice, and oil with an electric mixer on low speed until well blended.
 With the mixer still on low speed, beat in the flour blend, cocoa, sugar (if using), cinnamon, baking powder, baking soda, xanthan gum, and salt until smooth. Stir in the add-ins. With a wet spatula, spread the batter evenly in the pans.
 Bake until a toothpick inserted into the center comes out clean (or with only a bit of melted chocolate on it), about 40 to 45 minutes. Cool on a wire rack, remove the bread from the pans, and cool completely. Makes about 5 to 6 small slices per loaf.
Gluten-Free Flour Blend
1 ½ cups sorghum flour or brown rice flour
1 ½ cups potato starch (not potato flour)
1 cup tapioca flour (also called tapioca starch)
Whisk the ingredients together and store, tightly covered, in a dark, dry place.
Makes 2 small loaves, cut in 12 slices total
Per slice: calories 145; 10g fat; 2g protein; 2g fiber; 15g carbohydrate; 153 mg sodium; 16mg cholesterol