Ingredients
2 1/2
cups Gold Medal™ Gluten Free Oat Flour
1/4
cup unsweetened baking cocoa
1 1/2
teaspoons xanthan gum
1
teaspoon baking soda
1/2
teaspoon gluten-free baking powder
1/2
teaspoon salt
1/2
cup butter, softened
1
cup sugar
2
eggs
1
cup mashed very ripe bananas (from about 3 medium bananas)
1/3
cup buttermilk
1
teaspoon pure vanilla extract
1/2
cup semisweet chocolate chips
Preparation
Heat oven to 350°F. Grease 9x5-inch loaf pan.
In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.
