Banana Bread/Banana Chocolate Chip Bread

• 2 cups Bobs Red Mill gluten-free all-purpose baking flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil, plus more for the pan
• 2/3 cup agave nectar
• 2/3 cup rice milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mashed bananas

1. Preheat the oven to 325F.
2. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.
4. Add 1/2 cup oil and the agave nectar, rice milk, and vanilla to the dry ingredients.
5. Stir until the batter is smooth.
6. Using a plastic spatula, gently fold in the bananas until they are evenly distributed throughout the batter.
7. Fill the prepared pan halfway with batter.
8. See Batter Spectacular on page 63 for ideas for using leftover batter.
9. Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes.
10. The finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
11. Let the banana bread stand in the pan for 20 minutes.
12. 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.
13. Carefully lift the pan away and re-invert the bread onto another cutting board.
14. Either cut and serve warm, or wait until completely cool before storing.
15. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.

red, baking powder, baking soda, xanthan gum, salt, ground cinnamon, coconut oil, nectar, rice milk, vanilla, bananas

Taken from www.epicurious.com/recipes/food/views/banana-bread-banana-chocolate-chip-bread-376934 (may not work)