From the book Gluten Freedom
By Shelly Gannan
We replace the flour in this recipe with Pamela’s gluten-free baking mix. Pamela’s baking mix includes xanthan gum, baking soda, salt, and baking powder. you have to add these ingredients if you are using plain gluten-free flour that does not already have them added.
Ingredients:
3 cups gluten-free flour*
2 1/2 teaspoons xanthan gum
1 teaspoon cider vinegar
2 teaspoons baking soda
1 teaspoon salt
2 cups mashed bananas (3-4 very ripe bananas)
2 cups of sugar
1/2 cup vegetable oil
4 eggs
1 bag of chocolate chips
*Or use Pamela’s baking mix and eliminate the next four ingredients.
Heat oven to 350 degrees and grease bottoms of two 9x5x3 loaf pans. If not using a premade baking mix, combine flour, xanthan gum, cider vinegar, baking soda, and salt in mixing bowl; blend well with an electric mixer on low speed. Beat bananas separately in a large mixing bowl, then add all the ingredients except chocolate chips to the bananas and beat on low speed for 1 minute.
Fold in chocolate chips and pour mixture evenly into pans. Bake for about 50-60 minutes or until a wooden toothpick comes out clean. Cool for 10 minutes then remove from pans to cool completely. If you are making muffins, bake for 20 minutes, testing doneness with a toothpick.
Makes two loaves or 12 muffins.
Enjoy
Melinda
lookingforthelight.blog 
This looks delicious! Two cups of sugar seems like a lot. Sometimes I make banana bread with no sugar because ripe bananas are very sweet. I’ve also substituted apple sauce for the eggs, though it’s a bit more dense without the eggs. I’m glad gluten free options are becoming more available.
Bananas can be sweet if very ripe. Maybe it’s part texture thing too?
Yeah. It has been hard for me to get texture right with low sugar and vegan ingredients. The only things that work well are my banana peanut butter oatmeal scones.
That’s a big problem for me when it comes to eating them.