Vegan and Gluten-free Banana Bread

This delicious vegan and gluten- free recipe comes from the awesome Babycakes bakery in New York City.  The chocolate chips are optional.  I have adjusted a few ingredients from the original recipe, in the name of even better nutritional content.  You can easily double the recipe if you wish to make two banana breads instead of one.  Believe me, this won't last long on your counter-top.  Enjoy!

2 cups Bob's Red Mill gluten-free all purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum (an egg substitue used for baking)
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup canola oil (plus a bit extra for greasing the pan)
2/3 cup agave nectar
2/3 cup unsweetened rice milk
1 teaspoon pure vanilla extract
1 1/2 cup mashed bananas
1 cup vegan chocolate chips (optional)

Preheat oven to 325.  Lightly grease a loaf pan or round pyrex.

In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon.  Add the oil, agave nectar, rice milk and vanilla to the dry ingredients and stir (or gently beat with electric mixer) until the batter is smooth.  Gently fold in the mashed bananas.  If you are using the chocolate chips, fold into the batter or sprinkle on top once you have put batter into pan.

Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes.

Remove from oven and let stand 20 minutes.  Gently run a knife around the edge of the cake to prevent it from sticking.

This recipe is a favourite in our home.  Let me know if it become one in your home too!!