Gluten Free& Fat Free Chocolate Banana Bread

Now this is a simple banana bread made with brown rice flour and which I twisted a bit and added chocolate.I have been looking(googling) for some brown rice flour recipes courtesy Madhuram and most of them had xanthan gum in these which was used as a thickner.Now continuous search led me to a forum in cookinglight and I found a banana bread recipe there which was from Sarah Kramer's La Dolce Vegan.The recipe was not only gluten free but vegan too. My adaptation is vegetarian as I have used dairy product and avoided oil to make it fat free and I also added chocolate to the batter and tried to give a swirled look.

In a big bowl mix the dry items of flour,soda,baking powder,chopped nuts,cornstarch and salt together.

In the blender or food processor,first add slightly chopped/mashed bananas and blend till almost smooth.To this add the egg/vegan egg,vanilla,maple syrup and milk and blend to get a puree.I allowed few chunks of banana to remain in the wet mix.

The original recipe used 4 tbsp of veg oil.I replaced it by using around 4 tbsp of mashed banana or half of a normal sized banana.Hence the 1+ in the estimate of banana.If you want it richer then use 1 banana and tbsp of oil or melted butter.

Add the wet mix to the dry mix and stir until combined.

Melt chocolate in the microwave or double boiler,whisking to smoothen and allow it to cool slightly.To this fold in half the batter to obtain a chocolatey batter.

Grease a loaf pan and spoon alternately both the batters .I started with only banana batter and then chocolatey one.After spooning the batter tap the pan or use spoon gently to spread the batter within the pan.Atlast with a knife/spoon swirl the batters to obtain a marbled look.If you feel this is too much of work or are not interested,then pour the batters as you like into the loaf pan.

Bake in a preheated oven at 350F for 40-45 minutes or till the tester in the middle comes clean.Mine took exactly 40 minutes.Also another aspect I noted was the bread after baking pulled out from the edges of the loaf pan.It is..

I must say that the top of the bread looked marbled,but when I sliced it,it was not that marbled.Also I think the bread should have been baked in a smaller dish or muffin pans or mini loaves,as it does not look like it had risen into a normal size loaf.

I wanted to take pics and was in a hurry.These days,its a wonder if something comes out correctly from the oven.The power cuts here are atleast three times a day with each time ranging from 1-2 hours and each day its a different time.So going near the oven itself feels like a risk.Add to this risk is the internet connection problem which makes me believe that I am living in prehistoric city or something even before indus valley civilization (atleast Indus people had well defined roads and infrastructure) rather than Indias IT city.But yes,I should be thankful to the wireless broadbands.They work most of the time but are expensive.And it any of you missed me last week (I hope atleast one of you did ) ,then its because of my short trip to my native,combined with the above mentioned problems.

Sorry I got carried away,I was too happy with my bread and all these came out.I am also happy to share the bread with Madhuram for the Whole Grain Baking Event : Rice and also with Jamie for MM:Bread and Chocolate,an event originally by Meeta.