A Soft Loaf Perfect for Breakfast or Snacking

This banana loaf is moist, lightly sweet, and enriched with chocolate chips for a comforting treat that comes together effortlessly. The amazing part is that it is gluten and lactose free.

Ingredients

• 2 ripe bananas
• 250 gr rice flour
• 1 package of baking powder
• 2 eggs
• 50 ml seed oil
• 3/4 table spoon of vegetal milk
• 50 gr of chocolate chips
• pinch of salt

Process:

1. Mash the bananas in a bowl until smooth and puréed. Image 2, 3
2. Add the eggs and seed oil; mix until combined. Image 4
3. Add baking powder and rice flour; stir to form a thick batter. Image 5
4. Add plant‑based milk to reach a creamy consistency.
5. Add a pinch of salt and fold in the chocolate chips.
6. Pour the mixture into a lined or greased loaf pan. Image 6
7. Bake at 180°C for 40–50 minutes, until golden and cooked through. Allow to cool before slicing.

Main tools needed for the preparation:

• Mixing bowl
• Fork or masher
• Whisk or spatula
• Measuring scale
• Loaf pan
• Parchment paper (optional)
• Oven

Variation:

• Add cinnamon or vanilla for extra aroma.
• Turn the batter into muffins — bake for 20–25 minutes instead.

Gallery

• Image 1 Ingredients for the base

• Image 2 Mix/Blend bananas

• Image 3 Mix/Blend bananas

• Image 4 Add eggs

• Image 5 Add dry ingredients

• Image 6 Ready to bake