Gobbled up banana bread

Inspired by Gluten-Free Girl's awesome post about a recent dinner party with her friends, I decided to try a loaf of her sweet and cakey banana bread to see what everyone was raving about. It was absolutely the best banana bread I've ever eaten, and was the perfect snack for our impromptu road trip to Baltimore to check out grad schools (more on that later). Banana bread is the perfect disguise for the often light and crumbly gluten free flours because of its dense, moist texture and lush banana flavor. This is definitely a make-again, a nice gift for the holidays or for a little dinner party. Thank you Gluten Free Girl!
The gooey extra large Ghirardelli dark chocolate chips are my favorite, and the candied ginger adds an unexpected and spicy kick to the confection. I was out of the teff flour, so I improvised with brown rice and ground flax seeds. I don't think it compromised the integrity of the dish, so to speak.

Famous Chocolate Chip Banana Bread
3/4 cup brown rice flour
1/4 cup ground flax seeds (for texture and Omega-3s)
1/2 cup tapioca flour
1/2 cup potato starch
1 teaspoon xanthan gum
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups mashed banana (about 3 large bananas)
1/4 cup yogurt (I used fat free vanilla and it was fine)
1 teaspoon vanilla extract
3/4 cup semisweet dark chocolate chips
1/3 cup crystallized ginger

1. Preheat the oven to 350°. Grease a loaf pan. Melt the butter on low heat. Set it aside to cool.
2. Sift together the flours and add xanthan gum, sugar, baking soda, and spices in a large bowl. Mix well.
3. Mix together the mashed bananas, eggs, yogurt, butter, and extract in a large bowl until just combined. Now sift the dry ingredients into the wet, avoid over-mixing. Stir in chocolate chips and candied ginger pieces (I chopped mine to 1/4" bits). Smooth out the top of the loaf.
4. Bake about 45 minutes, or until knife inserted comes out clean and the top is golden. Let set 10 minutes before removing from pan, then cool before slicing. As GF Girl notes, it's pretty hard to wait.