Wednesday, January 19, 2011

Best Banana Chocolate Chip Coffee Cake - and It's Gluten-Free

This has become one of my favorite and Best Banana Chocolate Chip Coffee Cakes, and it's also Gluten Free.
GLUTEN FREE BANANA CHOCOLATE CHIP COFFEE CAKE

I developed it for a friend, who eats gluten free, but had to give her a "half-cake" because I kept slicing it, toasting it, and eating it for breakfast, snack and dessert before I could get it to her house. I hope when she reads this, she'll laugh as she remembers me decoratively delivering to her a perfect "half-cake" with no explanation about the other half and its absence.
If you already eat Gluten Free, please let me know if you try this and what you think of it. If you've never experienced eating Gluten Free - this recipe requires two flours (coconut and rice) that you may have never used in baking. Instead of letting that deter you, why not try something new? They can both be purchased at many grocery stores, at Whole Foods and online.

A great deal of our population have difficulty digesting gluten, and many are extremely allergic to gluten and have been diagnosed with Celiac Disease. There are others who suffer from digestive problems, headaches, nausea and other symptoms who haven't been tested or realized that perhaps Gluten intolerance is the issue.I've heard a few people comment about Gluten Free eating being a fad or another "trendy food style" of celebrities. This must be so frustrating for the thousands of intelligent people who sometimes have no choice (due to allergies), or have found Gluten Free eating to be a restorative and life saving routine.

I've also heard comments that ask why there is
all of a sudden so many people being diagnosed with gluten intolerance. The answer is an exciting one. For years, many people suffered (even developed stomach cancers) without this being considered, but now since it's on the radar they're getting help. It is because of the increased awareness and demand from patients that more and more doctors are testing and researching this challenge. This has also resulted in wonderful new gluten free products and recipes.

I grew up eating everything from garden grown vegetables and farm fresh eggs to time-saving, processed, canned meat on white bread sandwiches. I've even eaten a mud-pie or two (compliments of some older, sneaky cousins convincing me they would taste like moon-pies.) So, I'm not so much preaching about food, as trying to share while I learn and grow healthier.

(this is a great way to use up over-ripe bananas)

The more we learn about our food choices, our options and how ingredients help or challenge our systems, the better quality of life we can have and pass on to our families. There are several wonderful blogs, books and talented writers who can make the learning process and the cooking experience with gluten free products very exciting and delicious. Here are just a few:

Gluten Free Girl and the Chef
The Practical Celiac
Celiac Teen
Tartlette

And there are great recipes out there being developed by Gluten and Gluten Free cooks. Here are a few of those:

The Recipe Girl - Gluten Free Chocolate Chip Cookies
ShowFood Chef - Simple Saturday Almond Butter Cookies
Family Fresh Cooking - Coconut Corn Flour Pancakes with Blueberry Sauce
La Fuji Mama - Endive Boats Appetizer with Crab Salad


RECIPE: Best Banana Chocolate Chip Coffee Cake - Gluten Free

1 cup Coconut Flour
1 cup Rice Flour
1 Tbls. Baking Powder
1/2 tsp. salt
3/4 cup Coconut oil
1/2 cup sugar
1/2 cup brown sugar (packed)
4 eggs
4 over-ripe bananas
1/2 cup chocolate chips

1) Sift together the flours, baking powder and salt.
2) In a mixing bowl, beat together the coconut oil and sugars til creamy, then beat in the eggs one at a time, then the bananas until all is mixed well.
3) Beat in the dry ingredients and chocolate chips, just until combined, don't over beat.
4) Pour into a well greased, deep sided 8"- 9" cake pan until 3/4 full. (If you have left-over batter, make muffins or small bundt cakes.)
5) Cook in a preheated oven 350F for approx. 1 hour or until browned and set in the middle. Cool for a few minutes before releasing from the pan and cooling on a rack.

This is particularly good warm and eaten the same day, but wonderful the next day, sliced and toasted, and the next day, and the next day - trust me I ate, uh, tested it.

If there are favorite Gluten Free recipes that you enjoy, leave the link in the comments for us all. Thanks for stopping by - always a pleasure.

5 comments:

RecipeGirl said...

This looks like a wonderful recipe. Yes, it bugs me that people think it's a fad but I suppose there are a few out there who are in that category. I just finished appts at Mayo Clinic w/ my 73 year old Mom, who was told that she must eat gluten free the rest of her life. People just aren't educated about Celiac and what it is... that gluten can really do a lot of damage to your insides if you're intolerant to it.

I've been MUCH more aware of gluten-free recipes because of Mom and try my best to experiment w/ the flours etc. Thanks so much for including my link!

Not Your Ordinary Agent said...

My s-i-l and grandfather have gluten allergies. I cannot wait to make this for them! Thank you for sharing. Delicious. (They might be getting "half" cakes as well.)

The Practical Celiac said...

Love the recipe Cathy! You always make food look so delicious and make it taste that way too. I shared this on my Practical Celiac page so everyone can enjoy your wonderful recipe. Thank you!

Lisa said...

What a delicious looking cake. I'd never believe it was gluten free just by looking at it. With all that wonderful banana flavor and yummy chocolate chips, I don't think anyone could resist this. I'm starting a new linky on my blog this Saturday called "Sweets for a Saturday." I'd like to invite you to stop by, if you have a chance, and link this up.

italianerika said...

Dear Show Food Chef your pictures are just as scrumptious as your delicious food - a delight for the eye as well as the stomach . . . . keep it all coming. You are an artiste! Yum.