2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xantham gum
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup coconut oil, plus more for the pan
2/3 cup agave nectar (available at Trader Joe’s)
2/3 cup rice or almond milk
1 teaspoon pure vanilla extract
1 ½ cups mashed bananas
1-2 cups gluten-free chocolate chips (We like 2!)
organic sugar (evaporated sugar cane juice) for sprinkling on top
Preheat the oven to 325 degrees. Lightly grease a loaf pan with oil. We used a standard size pan plus 5 muffins.
In a medium bowl, whisk together the flour, baking powder, baking soda, xantham gum, salt, and cinnamon. Add ½ cup oil and the agave nectar, rice/almond milk, and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas and chocolate chips until they are evenly distributed throughout the batter.
Fill the prepared pan halfway with batter. Fill the muffin cups with the extra batter. (We tried to make one pan, and it didn’t cook in the top in the middle. It cooked much better with less batter.) Sprinkle the top of the bread with some organic sugar. So yummy. Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the banana bread stand in the pan for 20 minutes. Remove from pan and eat warm!! This tastes amazing warm. Cover the uncut completely cooled banana bread with plastic wrap and store at room temperature for up to 3 days.