Chocolate banana bread
This is my BEST recipe yet! Soooo happy with it.
The rice flour totally turned me off last time because of the dryness of the bread, so I went back to soy. I also reduced the amount of corn starch from one tablespoon to one teaspoon. And, of course, I replaced the blueberries with cocoa and chocolate.
½ t. Cinnamon
¼ c. and 2 T Margarine
1 ½ c. Honey
3 Egg whites
3 very ripe Bananas, mashed
8 oz. Philadelphia cream cheese
1 t. Vanilla extract
1 t. Cinnamon
1 t. Nutmeg
¼ t. Salt
1 ½ t. Baking soda
2 1/4 c. Soy flour
2 T. Poppy seeds
1/2 t. Corn starch
1/4 c. Cocoa
1 bar of unsweetened, gluten-free dark chocolate, broken into small pieces
Preheat oven to 300°F/150°C (I used the third dot out of seven on my oven). Grease two 7 x 3 inch loaf pans and dust with ½ t. cinnamon.
Once more, an ingredient note from Katie:
“I get a lot of success if I wait to the very last to add the wet to the dry for banana bread, thus keeping the chemical reaction with the baking soda delayed until the end.”
Original instructions: Mix everything else together, starting butter and honey. Add eggs, mashed bananas, cream cheese, vanilla, cocoa, chocolate, and spices. Add salt, baking soda, and flour last.
Divide into pans and bake for 45 minutes, until a toothpick inserted in center comes out clean.