Dairy-free, Nut-free Chocolate Chip Banana Bread

ingredients

1 ¼ cup white sugar
½ cup dairy-free, nut-free margarine or preferred alternative (read label and adjust amount as needed)
2 eggs
3-4 ripe bananas, peeled and mashed on a large plate
½ cup rice milk
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
5-6 oz. dairy-free, nut-free chocolate chips (half of a standard bag; read label)

bake it!

Preheat oven to 350° degrees F.
Grease bottom of one loaf pan, 9 x 5 x 3 inches.
Using a mixer, blend sugar and margarine in a large bowl.
Add eggs to the bowl and mix together.
Add mashed bananas, milk, and vanilla to the bowl—mix together well.
Stir in flour, salt, and baking soda.
By hand, mix in chocolate chips and stir in with a large spoon.
Pour into the prepared loaf pan.
Bake for 1 ¼ hours until a wooden pick inserted and removed from the center is clean.

Cool in pan for 15 minutes before removing.
Cool completely before slicing.

Stores well at room temperature for 3-4 days or in the refrigerator up to a week.