Gluten-Free Chocolate Chip Banana Bread

Growing up, I always loved my Mom's banana bread. Her recipe was a simple one, found in her 1946 edition of The Boston Cooking-School Cook Book. Her one change (after discovering that her great-grandson was nut allergic) was to swap the walnuts for chocolate chips. Needless to say, at the family picnic where this change was first introduced, it went over big with all my young cousins, and we adults didn't get much of the bread. Since discovering that I have Non-Celiac Gluten Sensitivity, I have been wanting to modify this recipe. Finally, last month, I managed to get my own copy of The Boston Cooking-School Cook Book and have worked to update this recipe to be gluten-free.

Gluten-Free Chocolate Chip Banana Bread

3 ripe bananas (4 if they are small)
3/4 cup coconut sugar
2 eggs
2 cups (325 g -- yes, you should weigh it) Maninis Multiuso Multi-Purpose Flour or Namaste Perfect Blend Flour
1 teaspoon salt
1 teaspoon baking soda
2/3 cup Enjoy Life Foods Megachunks chocolate chips

1. Preheat the oven to 325 degrees F and grease/oil a 5x9 inch bread pan*.
2. Crush the bananas with a potato masher or fork.
3. Add the eggs (beaten light), sugar, salt, baking soda and mix well.
4. Add the chocolate chips and mix again.
5. Add the flour and mix well.
6. Fill the pan.
7. Bake for 60 minutes in a convection oven or 60-70 minutes in a regular oven.
8. Remove the bread from the pan and let it cool completely on a wire rack.
9. Slice and enjoy!

*My bread pan is only 4.5x8.5 inches and it works fine. Also, a trick my Mom does is line the pan with foil and oils the foil.