Here’s the recipe:
2 cups Bob’s Red Mill gluten free flour
4-5 very ripe bananas mashed (1 1/2 cups)
1/2 cup sugar
1/2 cup butter 1 stick, softened
2 tablespoons milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2-1 cup chocolate chips I used 1 cup
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, set aside.
In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!
I just used a generic gluten free flour mixed with some almond meal because I didn’t have enough. Subbed coconut milk for the milk and coconut sugar for the sugar. Used chocolate chunks from instead of chocolate chips and added walnuts. (1/2 cup each.) Sprinkled in some cinnamon as well. Enjoy!!