Banana Peanut Butter Chocolate Chip Mini Loaves

Pretty much whenever we bake we use this flour mix as a base:

6 cups brown or white rice flour

2 cups potato starch

1 cup tapioca starch or flour

Mix them all together until they feel like one flour. You can make a smaller ratio but it's easier to make a big batch and always have some on hand.

Today we made these mini loaves. It's the first time we've used these tiny pans Julia found.

We converted the recipe from Magnolia's cookbook, made it gluten free and added peanut butter. We also used about half the bananas we were supposed to, because we ran out.

They came out deliciously nutty and chocolatey; the banana was subtle, but added a great moistness.

Ingredients:

1/3 cup butter, softened

1/2 cup sugar

2 eggs, room temperature

1/2 cup mashed bananas

1/3 cup milk

1/2 cup chopped peanuts

1/2 cups peanut butter

2 cups rice flour mix

Preheat the oven to 350 F. Grease and flour loaf pans. Cream butter and sugar till fluffy. Add one egg at a time blending until smooth. Add mashed bananas and milk. Mix in sifted flour. Blend in peanut butter. Stir in peanuts and chocolate chips. The mini loaves baked for 15-20 minutes and cooled for another 20.

Julia's staying with me for a few days, so we're going to wake up early, work on our recipes and get them on here. Julia's new years resolution of gaining 20 pounds demands real effort!