1cgluten free all-purpose flourspoon and level method, suggestion in post
1teaspoonxanthan gumomit if your all-purpose flour contains this or guar gum
½cunsweetened or Dutch-processed cocoa
1teaspoonbaking soda
½teaspoonkosher salt
Wet Batter Ingredients
3largeripe bananasmashed; thaw frozen bananas
½cdairy free buttermelted, suggestion in post
¾cbrown sugarpacked
2largeeggsroom temperature
½cdairy free sour creamsuggestions in post
1teaspoonvanilla extract
1¼csemi-sweet chocolate chips
Instructions
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray; set aside.
Sift together the dry batter ingredients; set aside.
Whisk the melted butter and brown sugar.
Then add in the mashed bananas, sour cream, and vanilla extract. Combine well.
Next add in the eggs one at a time. Mix until incorporated, but don't over mix.
Lastly stir in the chocolate chips. You can keep a few chocolate chips out of the batter to add to the top of the loaf just before you transfer it to the oven if you like.
Pour the quick bread batter into the loaf pan and add any extra chocolate chips to the top. Keep in mind the batter will be lumpy because of the mashed bananas. Bake for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Transfer to a cooling rack and allow to cool completely before cutting and serving.
Cover and store leftovers at room temperature up to 3 days.