1 1/2 cups Mashed Banana, (ripe - about 3 bananas)
1/2 cup Brown Sugar, firmly packed (about 4 ounces by weight)
1/4 cup Granulated Sugar, (about 2 ounces by weight)
1/4 cup Oil, (vegetable, melted coconut, avocado, canola, etc.)
1 teaspoon Pure Vanilla Extract
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Xanthan Gum, (omit if you use a blend that already has xanthan gum)
2 cups All-Purpose Gluten Free Flour, (see note)
1/4 teaspoon Ground Cinnamon
1/2 cup Mini Chocolate Chips
Preheat the oven to 350°F. Lightly grease 9x4 loaf pan and line with parchment paper if desired.
Mix together the mashed banana, brown sugar, white sugar, oil, eggs, and vanilla until smooth.
Add the baking soda, baking powder, salt, cinnamon, and xanthan gum and mix until evenly combined.
Add the gluten free flour and mix until combined.
Add the mini chocolate chips, and stir until evenly distributed.
Pour the batter into the prepared loaf pan. If desired, sprinkle the top with a few extra mini chocolate chips.
Bake for 50-60 minutes or until the bread springs back when lightly touched and a toothpick inserted in the center comes out mostly clean. (If you use a wider 9x5 loaf pan it will bake for 45-55 minutes.)
Let cool in the pan for at least 10 minutes before removing from the pan.
I’ve tested this recipe with Jovial’s Gluten Free Pastry Flour and Bob’s Red Mill’s Gluten Free 1 to 1 flour. Please spoon your flour into you measuring cup, and then level it off. If you scoop directly with the measuring cup, you'll get too much flour and your gluten free banana bread will be dry.
If you are using a different flour, please don't add it all at once. Reserve 1/4 cup and only add if the batter is still too thin. Many different gluten free flours absorb differently.