Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread recipe doesn't skimp on flavor. HERSHEY’S Chocolate Chips pair deliciously with ripe bananas to make a tasty loaf. Slice up and serve with confidence to your gluten-conscious family and friends.

Ingredients

	Amount Per Serving	% DV *
Calories	350
Calories from Fat	120
Total Fat	13 g	20% DV
Saturated Fat	8 g	40% DV
Trans Fat	0 g
Cholesterol	75 mg	25% DV
Sodium	390 mg	16% DV
Total Carbohydrates	57 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	15 g
Protein	5 g
Vitamin A		6% DV
Vitamin C		4% DV
Calcium	0 mg	20% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

350

Calories from Fat

120

Total Fat

13 g

20% DV

Saturated Fat

8 g

40% DV

Trans Fat

0 g

Cholesterol

75 mg

25% DV

Sodium

390 mg

16% DV

Total Carbohydrates

57 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

15 g

Protein

5 g

Vitamin A

6% DV

Vitamin C

4% DV

Calcium

0 mg

20% DV

Iron

4% DV

	Amount Per Serving	% DV *
Calories	350
Calories from Fat	120
Total Fat	13 g	20% DV
Saturated Fat	8 g	40% DV
Trans Fat	0 g
Cholesterol	75 mg	25% DV
Sodium	390 mg	16% DV
Total Carbohydrates	57 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	15 g
Protein	5 g
Vitamin A		6% DV
Vitamin C		4% DV
Calcium	0 mg	20% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

350

Calories from Fat

120

Total Fat

13 g

20% DV

Saturated Fat

8 g

40% DV

Trans Fat

0 g

Cholesterol

75 mg

25% DV

Sodium

390 mg

16% DV

Total Carbohydrates

57 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

15 g

Protein

5 g

Vitamin A

6% DV

Vitamin C

4% DV

Calcium

0 mg

20% DV

Iron

4% DV

2/3 cup butter or margarine , softened

1-1/3 cups sugar

4 eggs

3-1/2 cups gluten-free all-purpose baking mix

2 cups mashed ripe banana

1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions

1. Heat oven to 350°F. Lightly grease two 8x4x2-inch loaf pans.

2. Beat butter and sugar in bowl on medium speed of mixer until creamy. Add eggs, one at a time, beating well after each addition. Add baking mix alternately with banana to butter mixture, beating until smooth after each addition. Fold in small chocolate chips. Evenly divide batter into prepared pans.

3. Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pans to wire rack; cool completely. For easier slicing, wrap in foil and store overnight. Makes 2 loaves (16 servings).

NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.