The Best Banana Bread Ever

After building myself up to it for some time, I finally deactivated my Facebook account last night. I also changed my laptop screensaver, which had been a pink peony for over a year now. It's as if I lost my identity.

Kidding. Partially. 

Even after all this, writing final papers still proves to be a struggle. But, I'm going to see if I can stay away from social networking for all of winter break.

Just because I deactivated my personal account, doesn't mean you can't "Like" the blog page.

*wink*

Gluten-Free Banana Bread

adapted from Celiac Teen

makes one loaf

I ate an embarrassing amount of this today. 

I really wish this photo was better, because this is the best gluten-free bread I've ever had!

1/2 cup sorghum flour

1/2 cup sweet rice flour

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup tapioca starch

1 teaspoon xanthan gum

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup sugar

1 cup ripe, mashed bananas (2 large bananas)

1/2 cup unsweetened applesauce

1/4 cup plain yogurt

2 large eggs, beaten

5 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 cup chocolate chops

Preheat the oven to 350 degrees F.

Whisk together flours, starch, baking powder, baking soda, xanthan gum, salt, and sugar. 

In a separate bowl, combine bananas, applesauce, yogurt, eggs, butter, and vanilla.

Fold wet ingredients into dry until the batter just comes together. Fold in chocolate chips.

Pour into a greased loaf pan and bake for 60-70 minutes.

Allow to cool in the pan for 5 minutes before transferring to a cooling rack.

Enjoy! I know I did!