Gluten, Dairy Free Banana Bread with Choko?

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Recently I was given a couple of chokos.  Not knowing anything about the humble choko, I decided to do some research.

In discovering that chokos are flavourless but have the texture/consistency of apples, I had an idea – add them to my baking as another veggie ‘hidden’ from our Little Miss to eat.

Here is today’s banana and choko bread receipe:

Preheat the oven to 180 degrees C (160 degrees C for fan forced ovens).

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Take off the skin from 1 choko.  Cut into pieces (avoiding the center seed area).

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Boil or steam the choko pieces until soft.

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Mean while,  oil and lightly flour an oven proof loaf tin (using gluten free flour).

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Mix 70g of dairy free butter (like Nuttelex) and 1 cup of brown sugar in a bowl.

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Add 1 egg, 2 over ripe bananas and the cooked choko.

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Mix well. Then add 1.5 cups of gluten free self raising flour, 1 cup of sultanas and 2 tablespoons of rice milk.

Pour mixture into the loaf tin.

Cook for 40 to 45 minutes.

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Tonight I served it warm with some dairy free butter. 

The result?  Yummy –  didn’t taste any different with the choko.   Our Little Miss will never know she is eating vegetables in her ‘banana bread’.

Bon appetite

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