Thick slices of this decadent loaf of gluten free chocolate chip banana bread will have everyone grabbing for seconds. It’s gluten free, grain free and can easily be made dairy free too!
In the bowl of a stand mixer, combine the sugar, oil and eggs. Beat for 2 minutes. Add the mashed banana, milk an vanilla. Mix for 30 seconds.
In a medium bowl, combine the coconut flour, tapioca starch and cinnamon. Gradually add to the liquid ingredients in the stand mixer. Beat for 2 minutes, scraping down the sides occasionally.
Add the baking powder and baking soda, mix for 30 seconds.
Fold in the mini chips with a rubber spatula.
Set bowl of batter aside for 30 minutes to rest.
Preheat your oven to 350°F.
Prepare a 8” x 4 ½” baking pan with parchment paper, or grease generously.
Spoon batter into the pan, bake for 60 - 65 minutes, or until toothpick tests done.
Let bread cool in the pan for 15 minutes on a wire rack.
Remove from pan and let cool completely.
Notes
All ingredients should be at room temperature and flours measured by weight.
Allow batter to rest for 30 minutes before baking.