1 cup superfine brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup organic sugar
1/2 tablespoon ground chia mixed with 2 tablespoons water
1 teaspoon vanilla extract
4 very ripe (mostly brown) bananas
1 cup nondairy chocolate chips, melted
Preheat your oven to 350 °F. Lightly grease and flour (using brown rice flour) a standard sized loaf pan.
In a large electric mixing bowl, whisk together the superfine brown rice flour, sorghum flour, cornstarch, tapioca flour, xanthan gum, sea salt, baking powder, baking soda and sugar.
Add in the prepared chia gel, vanilla extract, and bananas and mix on medium to high speed until smooth. Divide the batter in half and stir in the melted chocolate chips into 1/2 of the batter until very well mixed.
Drop spoonfuls of both colors of batter side by side and on top of one another until all has been transferred to the loaf pan, alternating colors as best you can. Take a butter-knife and slowly draw a swirl or two through the batter, but don’t over do it. You want to try and swirl through each section to gently merge the batters, but if you mix them too well your swirls won’t be visible. Bake in preheated oven for 60 minutes. Let cool at least 15 minutes before cutting.