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Enjoy moist gluten free banana chocolate chip bread, a perfect treat for breakfast or dessert, packed with flavor and goodness.

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Preheat your oven to 175°C (350°F). Grease a 9-inch loaf pan with oil or use parchment paper.
Mash the 3 ripe bananas in a mixing bowl using a fork until smooth with a few lumps.
Add the sugar, vegetable oil, and eggs to the mashed bananas and whisk together until combined.
Whisk together the gluten-free flour blend, baking powder, baking soda, and salt in a separate bowl.
Gradually add the dry mixture to the wet ingredients, mixing until no dry flour is visible.
Fold in the chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For best results, avoid overmixing the batter, and ensure all ingredients are at room temperature before starting.