This is a wonderful, sweet and moist banana bread. However, I had problems with the ingredients. I added an egg and 1/4 cup milk to the batter, otherwise it would not have been a batter. It was much too dry and crumbly. After adding the two extra ingredients, it was perfect, and the bread turned out fabulous. I left out the chocolate chips and used xylitol instead of sugar. The gluten free flours used: 1/4 cup buckwheat, 1/4 cup sorghum, 1/2 cup brown rice. This combination tends to work out in many baked goods for me and tastes amazing. I have baked the batter in muffin tins to make muffins the second time around; they came out nicely!