This gluten-free chocolate banana bread is a delicious way to use up a couple of overripe bananas!
Prepare large metal loaf pan (mine was 8.5" loaf pan) by spraying bottom and sides with nonstick cooking spray. Preheat oven to 3500.
In the bowl of your stand or hand mixer, cream butter, sugar, and pure vanilla extract together until creamy, about 1-2 minutes on medium speed.
Add eggs and beat until mixed, about one minute.
Add the mashed bananas and sour cream and mix.
In a separate bowl, whisk together gluten-free flour, xanthan gum (if needed), baking cocoa, baking soda and salt.
Pour half of the dry ingredient mixture into your wet mixture and mix on low until mixed in. Repeat with remaining dry ingredients.
Stir in the chocolate chips, scraping the bottom and sides of bowl to incorporate batter evenly.
Pour into one prepared metal loaf pan. You can sprinkle the top of the loaf with more of the mini chips if you'd like!
Bake at 350 for 55-60 minutes. Cool completely before cutting and serving.
*If your gluten-free flour blend has xanthan or guar gum already in it, then you can omit the xanthan gum called for in recipe.
** I used Hershey's Special Dark Cocoa. You can use regular baking cocoa if desired, it just won't come out as dark as mine, but still delicious!
***If the batter fills up your loaf pan completely full, it's too small. If that happens, divide the dough between two loaf pans instead and watch cooking time closely as it will be done much sooner.
You can use light sour cream if that's what you have on hand or prefer. I tried it and it worked just the same!