Cinnamon Crusted Banana Bread with Mini Chocolate Chips

Cinnamon Crusted Banana Bread

with Mini Chocolate Chips

I made a regular loaf of banana bread for a neighbor this week and it smelled so good I had to try my first gluten free loaf.  I kicked it up a bit with a cinnamon outer crust and mini chocolate chips bursting throughout the loaf.  The combination of bananas, cinnamon, and chocolate is a winner, especially first thing in the morning with a hot cup of coffee...or last thing at night with a glass of wine...or...how about now?

Preheat oven to 350 degrees

1 loaf pan sprayed with butter flavored non-stick spray

Ingredients:

• Cinnamon sugar mixture: 
• (3 Tbsp sugar combined with 1 tsp cinnamon)

• 2 ¼ cups pamela’s gluten free baking mix 
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 Banana’s mashed
• ¼ cup buttermilk
• 2 eggs
• 1 tsp vanilla
• 1/3 cup butter, softened
• 2/3 cup sugar
• ½ cup mini chocolate chips

Directions:
Combine the cinnamon and sugar mixture in a small ramekin.  Sprinkle the loaf pan that has been sprayed with non-stick spray with 1 Tbsp of the cinnamon mixture coating the sides and bottom.  Set remaining cinnamon aside.

In a small bowl, combine the mashed bananas, buttermilk, and vanilla.  Set aside

In a medium mixing bowl cream together the butter and sugar.  Add the eggs, one at a time and beat until well incorporated.  Add the banana mixture and beat for 1 minute on high.  Fold in the baking mix, cinnamon, and nutmeg…don’t over mix.  Fold in the mini chocolate chips and pour into prepared pan.

Dust the top with the remaining cinnamon sugar mixture.  Bake 350 degrees for 48-55 minutes or until toothpick comes out clean.   Cool 5 minutes then move to cooling rack and cool completely before slicing.