Makes 1 loaf. Difficulty
3/4 cup hazelnuts 1-1/2 cups gf flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup gf semi-sweet chocolate chips
1/2 cup unsalted butter, room temperature (1 stick) 1 cup sugar 2 large eggs 1 cup mashed ripe banana (about 1-1/2 bananas) 1 Tablespoon fresh lemon juice 1-1/2 teaspoons vanilla extract
Preheat the oven to 350°F. Lightly grease a 9x5x2-1/2 inch loaf pan and set aside.
Place the hazelnuts on a dry baking sheet in a single layer. Place in the oven and bake for 15 minutes. Remove the baking sheet from the oven and cover with a clean towel. Let sit for 10 minutes or until cool enough to handle. Working with one handful at a time, rub the nuts between the palms of your hands to release the skins (not all skins will come off, but most will). When the skins have been removed transfer the nuts to a cutting board and coarsely chop. Place nuts and chocolate chips in a bowl, stir and set aside.
Meanwhile, whisk together the gf flour, baking soda, baking powder and salt in a medium bowl. Set aside.
In the bowl of a stand mixer or in a large bowl, beat the butter until light and fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs, 1 at a time. Add the bananas, lemon juice and vanilla extract; beat until just blended. Beat in the flour mixture until just incorporated. Spoon 1/3 of the batter into the prepared loaf pan. Sprinkle half of the chocolate-nut mixture over the batter. Top with another 1/3 of the batter. Sprinkle with the remaining chocolate-nut mixture. Top with the remaining batter. Run a knife through the batter in a zig zag pattern.
Bake the bread for 60-65 minutes or until a toothpick inserted into the center comes out clean. Turn out onto a cooling rack and let cool completely. Slice and serve.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.