Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and set aside.
• In a large bowl, whisk together 2 cups Bob’s Red Mill gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a separate large bowl, cream 1/2 cup (1 stick) softened butter and 1/2 cup sugar until light and fluffy (about 1–3 minutes by hand or with a mixer).
• Beat in the 2 eggs, one at a time, mixing until each is incorporated.
• Stir in 2 tablespoons milk and 1/2 teaspoon vanilla.
• Mash 4–5 very ripe bananas until smooth and measure about 1 1/2 cups. Stir the mashed bananas into the wet mixture until evenly combined.
• Add the dry flour mixture to the wet ingredients and gently stir or fold just until no large streaks of flour remain. Do not overmix.
• Fold in 1/2 cup chocolate chips (or 1/2 cup of your favorite mix-in).
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
• Let the bread cool in the pan for at least 15 minutes, then turn it out onto a wire rack and cool an additional 30 minutes before slicing and serving.