Ingredients
- 1 cup gluten free brown rice flour
- 1 cup gluten free oat flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter room temperature
- 2 eggs room temperature
- 5 bananas very ripe (half-way black)
- 1/4 cup buttermilk
- 1 tsp lemon juice
- 1/2 cup cacao nibs (I use Scharffen Berger)
- 1/2 cup semi-sweet mini chocolate chips
- 1/2 cup Bits’o Brickle Toffee Bits
Servings: loaves
Instructions
- Preheat oven to 350º. Grease two 8” x 4” loaf pans and set aside.
- In a large mixing bowl, blend together flours, xanthan gum, baking powder, baking soda, cinnamon and salt. Set aside.
- Using your mixer: Beat sugar and butter on medium-high for 2 minutes. Add eggs and beat for another minute. Add peeled bananas, buttermilk and lemon juice and beat on medium until bananas are broken down. Stir in flour mixture until well combined.
- Stir in cacao nibs and chocolate chips.
- Divide batter between the two greased pans. Sprinkle ¼ cup of Bits’o Brickle Toffee Bits evenly, on top of each loaf.
- Bake 40-45 minutes; until toothpick inserted in the center comes out clean.
- Cool on wire rack for 10 minutes. Remove from pans and let cool on wire rack.
- Enjoy!!
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