Double Chocolate Banana Pound Cake

By weavincanuck

Ingredients

• 1/2 Cup Brown Rice Flour
• 1/4 Cup White Rice Flour
• 1/4 Cup Potato Starch
• 1/4 Cup Tapioca Starch
• 1/2 tsp. Xantham Gum
• 1/3 Cup Unsweetened Cocoa Powder
• 1/4 tsp. Sea Salt (fine)
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 1/2 tsp. Ener G Egg Replacer Powder
• 3-4 Medium Ripe Bananas
• 1/3 Cup Oil/Butter Substitute (melted) - your choice
• 2 TB Dairy Free Yogurt ( I use So Delicious Coconut Milk, Vanilla)
• 3/4 Cup Organic Brown Sugar or Palm Sugar
• 1 tsp Organic Pure Vanilla Extract
• 1/2 Cup Allergy Free Chocolate Chips ( I use Enjoy Life)

Details

Servings 1
Adapted from fairywingsandpixiedust.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease a loaf pan.
In a small bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, sea salt, baking powder, baking soda and egg replacer powder. Set aside.
In mixing bowl with paddle attachment, add bananas and mix until "mashed". Add in oil, yogurt, sugar and vanilla extract. Mix on medium low until combined, scraping down when needed. Add in pre whisked dry ingredients and mix on low until incorporated. Stir in chocolate chips. Add batter to a greased loaf pan and bake 50 to 60 minutes until a toothpick comes out clean. Cool completely. Enjoy!