Spotlight Recipe: Banana Chocolate Chip Bread

Have you ever bought a big bunch of bananas and get tired of them before you finished them all?  Well, I had bananas at home and was starting to watch them brown. In my opinion, mushy fruit is just gross.  Don't even get me started on mealy apples...ew...
I was already in cooking mode with Thanksgiving just around the corner, and had a pretty open schedule today (something anyone who knows me would likely be surprised to learn) so I decide to turn those rapidly ripening bananas into a healthy, sweet treat ~ banana bread!
It's vegan.  It's gluten-free.  It's chocolatey.
Here's what you'll need to make your own:
1/2 c brown sugar, finely packed
1/2 c sugar (the usual white variety)
1/2 c vegan butter
egg replacer equivalent of 2 eggs
3 very soft bananas, mashed
1 tsp baking soda
1 1/2 c any gluten-free flour (you can use regular or whole wheat bread flour if you prefer a non gluten-free option)*
1 1/2 tsp vanilla extract
1 c. vegan chocolate chips**
*I used sweet rice flour.  It's totally delicious but it comes from Japanese sticky rice so it has a sticky rice consistency.
**If you want to use walnuts, either replace the chocolate chips with 1 c of walnuts or do a half cup of each.  For the chips, I chose Ghirardelli semi-sweet morsels.
Mix all of the ingredients together until smooth and pour into a lightly greased loaf pan (I spray mine with cooking spray.)
Bake at 350 degrees for 45 minutes or until a toothpick comes out dry.  Let cool in your loaf pan before cutting!