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2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar
2/3 cup rice milk
1 teaspoon pure vanilla extract
1 1/2 cups mashed bananas (about 3 large)
2 cups chocolate chips
Preheat oven to 325ºF and lightly grease a seven-by-four-by-three-inch loaf pan.
Whisk flour, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil, agave nectar, rice milk, and vanilla to the dry ingredients. Stir until smooth.
Using a rubber spatula, gently fold in the bananas and chocolate chips.
Fill the prepared pan halfway with batter.
Bake in the center of the oven for 35 minutes, rotating pan after 20 minutes. Cook until a toothpick inserted into the middle of the pan comes out clean.
Let the bread sit for 20 minutes before removing it from the pan.
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1st Keep
 vflachner
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