Gluten-Free Banana Bread (or Banana Chocolate Chip Bread)

I absolutely love the coconut banana bread with lemon glaze, but sometimes it's nice to have regular banana bread, too!  You can definitely double the recipe, but I always seem to find myself with 2 or 3 old bananas sitting around, and this is a perfect sized recipe to use with them.
I really like my banana bread moist, but with a nice crust on it, and this hits the spot!
Enjoy!

Gluten-Free Banana Bread (or Banana Chocolate Chip Bread)

Makes 4 mini loaves

Butter 4 mini loaf pans (or 2 bread loaf pan)

Preheat oven to 350F.

Mix the following dry ingredients in a bowl, then set aside:

1 ½ cup Kristin’s gluten free flour mix (*see note below)

1 ½ tsp xanthan gum

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

Whisk in a large bowl:

3 mashed ripe bananas (** see note below)

4 Tbsp oil

4 Tbsp milk (lactose-free works great)

1 cup sugar

1 tsp vanilla extract

2 eggs

Add dry ingredients to wet ingredients, stirring until combined. 

Optional Banana Chocolate Chip Bread: If desired, add ½ cup mini chocolate chips to the batter.  I tend to make 2 regular mini loaves and add ¼ cup chips to the remaining batter for 2 chocolate chip loaves.  Either way, they seem to be gone very quickly in my house.

 

My daughter mixing in the chocolate chips into half the batch. She's clearly excited about it!

Pour into prepared pans, dividing evenly.  Each pan should be filled halfway.

Bake at 350F for 30-35 minutes for mini loaves, 45-50 for single loaf. 

Remove from oven and place pan on cooling rack for 10 minutes. 

Regular banana bread on left and chocolate chip banana bread on the right.

After 10 minutes, remove loaves from pan and place loaves on cooling rack.   Let cool, slice and enjoy!!!

* Flour note: to make 2 cups Kristin’s GF flour mix (this recipe calls for 1 ½ cup), you can mix the following for a close approximation that will work very well:

1 cup brown rice flour

½ cup sorghum flour (or extra brown rice, if you don’t have sorghum)

½ cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

¾ tsp xanthan gum

** Banana note: I freeze old bananas peeled, and in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread, including any liquid in the bag (it’s all from the banana).