1 cup whole grain brown rice flour (Bob’s Red Mill)
3/4 cup whole grain oat flour (Chateau Cream Hill Estates – Lara’s)
1/4 cup potato starch (Purest)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum (Ener G)
1 teaspoon cinnamon
3/4 cup white sugar
1/2 cup vegetable oil
2/3 cup milk (rice, soy, etc.)
1 teaspoon vanilla extract
3 ripe mashed bananas
1 cup chocolate chips (optional)

Preheat the oven to 325* F. Lightly grease a cake pan. (I use an 8 x 12 inch cake pan or a loaf pan.)

Wisk together all dry ingredients (first 8 ingredients listed) in a large bowl. Add oil, milk, vanilla and blend well. Fold in bananas. Fold in chocolate chips last if you are using them. Pour batter into your pan and bake for about 45 minutes when toothpick comes out clean. If you are using a loaf pan, add some more time to the baking (anywhere from 15 to 20 minutes). Cool on rack for about 20 minutes before removing from pan. Freezes well.