2tbspEgg replacer powder (or ground flax seeds) whisked in ¼ cup of water
4~5Ripe Bananas, mashed (1½ cup)
½cupVegan Chocolate chips
Preheat oven to 350°F. Lightly grease a 9″x5″ loaf pan with cooking spray.
In a large mixing bowl, combine the gluten free flour, baking powder, baking soda and salt. Mix well and set aside.
In another bowl, beat oil and sugar until sugar has dissolved. Add the egg replacer mixture, milk, vanilla and mashed banana. Mix well.
Add the wet ingredients to dry ingredients and mix only until just combined. Stir in the chocolate chips and pour the batter into the prepared pan.
Bake for 45~50 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and let the bread cool for at least 10 minutes in the pan before turning it out onto a cooling rack before slicing.
Make sure that the gluten free flour has Xantham gum as one of the ingredient.