Gluten Free Banana Bread

This recipe has taken a while to perfect, but is one of my favorites!  I make "banana bread squares" rather than loaves.  It works great here at 4700 ft, but it may take some adjustment at other altitudes.

Ingredients:
    5 bananas, mashed
    7/8 c. honey
    2 Tbsp molasses
    3/4 c. melted butter
    3 eggs
    3/4 c. rice milk
    1-1/2 tsp. tsp vanilla
    3-3/4 c. flour -- I use Bob's Red Mill All Purpose Gluten Free Flour
    1-1/2 tsp. baking soda
    1-1/2 tsp. salt
    1 tsp. xanthan gum
    1 c. walnuts (optional)
    1 c. chocolate chips (optional)

Heat oven to 350°F.  Move racks so tops of pans are in the center of the oven.  Grease bottom only of 2 - 9"x13" baking dishes - I use glass.  Mix butter, eggs, rice milk, bananas, vanilla, honey, and molasses.  Stir together the flour, baking soda, xanthan gum, and salt in a separate bowl.  Mix the dry ingredients in the wet until just moist, then stir in nuts and chocolate chips.  Pour 1/2 the mixture into each baking dish and bake 22-25 minutes until toothpick inserted in the center comes out almost clean.  Cool on rack in the glass dishes for 1-2 hours.  Cover tightly to store. 

Note 1:  To measure the honey and molasses -- I usually spray my measuring cup with cooking spray, then measure the 7/8 c. honey, then add molasses until the total measures 1 c.

Note 2:  Another option is to add 1/2 c. chopped cherries instead of 1/2 c. of the chocolate chips.  I haven't tried substituting all cherries instead of chocolate chips, but I'm sure it would work.

Note 3:  I usually freeze most of what this recipe makes and pull it out a little at a time.  If you cut both 9"x13" pans into thirds, "width-ways," then wrap each piece in wax paper and freeze in gallon-size freezer bags.  Then you can pull out a little at a time.