Trying to satisfy the Starbucks Cravings

My sister, Jamie, wanted my Mom & Me to replicate the Banana Chocolate Chip Coffee Cake from Starbucks. This was one of the first desserts that we converted over to gluten free. For the most part I think that this turned out pretty good. We could taste the bean after taste, but it did not take away too much from how delicious it was. We plan to tackle this recipe again in hopes of ridding the coffee cake from the bean after taste.

Banana Chocolate Chip Coffee Cake

(serves: 24, prep time: 45 minutes)

1 1/3 c. sugar

1 c. sour cream

1/4 c. margarine, softened

4 eggs

4 med., ripe bananas

3 tsp. vanilla (add more to taste)

1 c. chocolate chips

[sift the following ingredients]

1/2 tsp. salt

1 tsp. baking soda

1/8 c. tapioca flour

1/4 c. potato starch

1/2 c. sorghum flour

1/2 c. garbanzo flour

1/2 c. coconut flour

1. Heat oven to 375F. Spray a 9x11 inch pan w non-stick cooking spray. 

2. Beat sugar, sour cream, margarine, & eggs in large bowl on low speed for 1 minute.

3. Beat in flour ingredients on medium speed for 1 minute.

4. Beat in bananas & vanilla on low speed for 30 seconds.

5. Stir in chocolate chips & spread in pan.

6. Bake 35-40 minutes or until light brown on top.

7. Cool in pan.

8. Cut into 2-inch bars