Yield: 1 standard loaf
Time: 1 hour 15 minutes plus time to cool
2 1/2 c GF flour (I used Bob's Red Mill AP)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 1/2 tsp cinnamon
1/2 c coconut oil, liquefied
2/3 c sweetener (honey, agave, maple syrup)
2/3 c Hemp milk (or any other CF milk of choice)
1 tsp vanilla
1 1/2 c mashed over ripe bananas (about 3 large)
1/2-3/4 c dairy free chocolate chips (I used Enjoy life mini chips or you can make your own here)
Preheat oven to 325 and grease a standard sized glass bread pan.
In a medium mixing bowl whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon.
Add remaining ingredients and stir to combine.
Pour mixture into prepared pan and bake 30 minutes then rotate pan and bake an additional 30-40 minutes (start checking with a knife inserted in the middle at 60 minutes, if it comes out clean-minus any chocolate smears, it's 'jump for joy' time!).
Leave loaf in the glass pan for 20 minutes before removing. When you remove the loaf, immediately wrap in foil and allow to cool completely on a wire rack in the foil.
Tips: When using glass pans, cut a small piece of parchment paper and put on the bottom so your bread will release much easier.
Also, slice your bread thick and freeze in individual servings for a quick heat n' go breakfast, lunchboxes or an anytime snack:)
Want to gussy this bread up as a dessert? Top with homemade coconut milk whipped cream and toasted walnuts.
Recipe altered from BabyCakes cookbook.
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