Ingredients

• 3 ripe bananas, mashed
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1.5 cup gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup semi-sweet chocolate chips
• 0.5 cup walnuts, chopped

Steps

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together softened butter and granulated sugar using an electric mixer or by hand until light and fluffy, about 2-3 minutes.
3. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
4. Fold in mashed bananas until just combined.
5. In a medium bowl, whisk together gluten-free all-purpose flour blend, baking soda, salt, and ground cinnamon.
6. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix. A few lumps are okay.
7. Fold in chocolate chips and chopped walnuts until evenly distributed throughout the batter.
8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Remove from oven and allow the bread to cool in the pan for 15 minutes.
11. Turn the loaf out onto a wire rack and cool completely before slicing, about 30 minutes.