Gluten Free Banana Bread

I have a lot of frozen ripe bananas and figured it was time to make some banana bread again, I think I’ll actually make more this weekend since we’ve already finished these muffins. This recipe is one I’ve tweaked and played with and it is a favorite. My hubby went back for seconds which doesn't usually happen with banana bread and my son wouldn’t stop eating it. The chocolate chips are optional and I like to freeze half of it to grab one here and there for my son’s lunch at day care.

Banana Bread or Muffins

1 ½ c gluten free flour mix (I used the Gluten Free Mama Almond Blend)
½ T xantham gum
1 ½ t baking powder
½ t salt
1 t cinnamon
1/3 c white sugar
1/3 c brown sugar
1/3 c butter at room temperature
1 t vanilla
2 large eggs
3 ripe bananas
5 oz chocolate chips

Sift together the flour, xantham gum, baking powder, salt, and cinnamon in a separate bowl. In your mixer cream together the butter and sugars then add the vanilla. Beat in the eggs until combined and then the bananas until combined. Add the flour mixture in 2-3 parts then add the chocolate chips. Pour into a loaf or muffin pan. For a loaf bake at 350 F for about an hour and for muffins bake for about 40-45 minutes. It will be done when a toothpick inserted into the middle comes out clean.

I find that using frozen bananas is a lot easier to mix, just let them thaw for a bit on the counter top before using, it's fun to squeeze them out of the banana peel.