Instructions

1. Preheat oven to 350 degrees. Line a 9” loaf pan with parchment paper or lightly grease with neutral oil and sprinkle with a little extra gluten-free flour blend.
2. In a large mixing bowl combine the gluten-free flour blend, ground cinnamon, flax meal, baking powder, baking soda, and salt. Whisk to combine.
3. In another medium bowl combine the granulated sugar, neutral oil, vanilla, mashed bananas, and vegan milk. Whisk to blend thoroughly.
4. Add the bowl of the banana mixture into the bowl with the flour mixture and whisk together until well combined.
5. Stir in the mini chips and pour into the prepared loaf pan.
6. Bake at 350 for 50-55 minutes or until a toothpick inserted into the middle comes out clean.
7. Cool 30 minutes in the pan then remove from the pan and cool completely. Store well wrapped in the refrigerator for 5-6 days.