Preheat oven to 350F degrees. Line a 9x5 loaf pan with parchment paper.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda. cinnamon and sugar. Whisk together.
1 ⅔ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
Crack the eggs into a second smaller bowl. Whisk the eggs until frothy, like soap bubbles.
2 Eggs
Add the oil and vanilla to the eggs and whisk until smooth.
6 Tablespoon Oil, 1 ½ teaspoon Vanilla
Pour the wet ingredients into the dry and add the mashed banana. Fold together about 10 strokes.
1 ⅓ Cup Ripe banana, mashed
Add ¾ cup of the chocolate chips and fold a few more times until their evenly distributed.
1 Cup Allergen Free Chocolate Chips
Pour the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.
Allow the batter to rest about 10 minutes before baking.
Bake in preheated oven for 55-60 minutes. Check top after about 40 minutes to see if a crust has formed. If so, lay a piece of aluminum foil over the loaf and continue to bake until inside is fully cooked. To check for done, gently poke the center of the loaf with one finger. If the top springs right back then it's done cooking, if it leaves an indentation then it needs to continue to bake. Check again after 3 minutes.
Remove fully cooked banana bread to a wire rack and cool in the pan. After 15 minutes, remove from the pan and continue to cool on the wire rack.
Store leftover banana bread in an airtight container in the refrigerator for best results.
Notes
STORAGE: Store leftover banana bread in an airtight container. It can be stored for up to 4 days. If you're in a warmer climate, you should keep it in the refrigerator to prevent the bananas from fermenting.FREEZING: Once the banana bread has cooled completely, wrap it in plastic wrap or aluminum foil. Place it inside a freezer safe bag. Store for up to 4 months.