Banana Bread with Chocolate Chips (Gluten-Free and Vegan)
About 10 slices.
Adapted from Babycakes: Vegan, (mostly) Gluten-Free, and (mostly) Sugar-Free Recipes (Clarkson Potter/Publishers; 2009) by Erin McKenna
 
2 cups Cup 4 Cup Gluten-Free all purpose flour or Bob’s Red Mill GF flour
2 teaspoons baking powder, aluminum free
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, melted
2/3 cup agave nectar
2/3 cup almond milk or rice milk
1 teaspoon pure vanilla extract
1 1/2 cups mashed over ripe bananas
1/2 cup semi sweet chocolate chips
1/2 cup walnuts, lightly roasted (or pecans)
 
Preheat the oven to 325 F. Lightly grease a 9 x 5 x 2 3/4 inch loaf pan with coconut or canola oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.
In a separate bowl, combine the oil, agave, almond milk, and vanilla with the mashed bananas. Add the chocolate chips and nuts.
Add the dry ingredients to the wet ingredients and fold to incorporate completely without over mixing.
Pour the batter into the prepared pan. Bake on the center rack of the oven for about 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back when pressed slightly and a toothpick inserted in the center will come out clean.
Let the banana bread stand at room temperature for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the bread onto another board or plate.
Either cut and serve warm, or wait until completely cool before storing. Cover with plastic wrap and store at room temperature for up to 3 days.