Gluten Free Banana Chocolate Chip Bread (pareve)

• 4 medium bananas, peeled, mashed
• 1/3 cup light olive oil or corn oil
• 1 cup organic light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups gluten-free flour (found at all health food stores)
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons arrowroot starch
• 1/2 teaspoon xanthium gum
• 1 rounded teaspoon cinnamon
• 1/2 cup gluten free chocolate chips

Preheat your oven to 350. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour. In a large bowl combine the bananas, oil, brown sugar, and vanilla. Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter. Add in the chocolate chips and mix to combine. Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean. Cool the loaf on a wire rack. Makes about 8 or so slices.