Gluten-Free Banana Bread
Ingredients
1/2 cup sorghum flour (2.25 oz / 64 g)
1/2 cup sweet rice flour (2.15 oz / 61 g)
1/2 cup brown rice flour (2.60 oz / 73 g)
1/4 cup quinoa flour (1.00 oz / 29 g)
1/4 cup tapioca starch/flour (1.10 oz / 33 g)
1 tsp xanthan gum
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar (5.30 oz / 150 g)
3-4 very ripe, soft large bananas, mashed well (1 1/2 cups)
1/4 cup plain yoghurt (or vanilla yoghurt, but if using vanilla yoghurt, lessen the amount of vanilla extract used)
2 large eggs, beaten lightly
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 tsp vanilla extract
1 cup chocolate chips

Steps

Preheat your oven to 350 degrees Fahrenheit. Butter the inside of a 9 by 5 inch loaf pan and dust with sweet rice flour, or spray your 9 by 5 inch loaf pan with cooking spray.

In a large bowl, whisk together flours, xanthan gum, baking powder, baking soda, salt and sugar.

In a medium bowl, mix together mashed bananas, yoghurt, eggs, butter and vanilla. Fold banana mixture into the dry ingredients. Once combined, it will be thick and chunky without wisps of flour. Fold in chocolate chips, then scrape the batter into your prepared loaf pan.

Bake for 60 to 70 minutes, until the loaf is golden brown and a toothpick inserted into the centre comes out clean. Allow the bread to cool in the pan for five to ten minutes before transferring to a wire rack to continue to cool.