Gluten Free chocolate Chip banana bread

I adapted this recipe from a recipe in my Betty Crocker "bridal edition" cookbook. This cookbook has been through a lot  in the last 8 years and it is all bent up and written in. It will defiantly stay with me until it is in pieces! HA HA HA! There are a lot of great recipes in that cookbook and some basic ones too that is perfect for a new bride who is inexperienced in the kitchen (which was me!) Growing up we ate out a lot and my parents worked full time so I didn't get to cook with or see my Mom cook that much. Which I am trying to change that and cook with my daughter and let go of my perfectionism and learn how to include her in my cooking tasks. Maybe one day I will create a cookbook that gives directions on how to include kids. Well I should get to the recipe already so you can enjoy it's yummmmmmy goodness!!

Gluten Free Chocolate Chip Banana Bread

1 1/4 cups BROWN sugar*
1/2 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk*
1 tsp vanilla
1 cup gluten free flour: bisquick mix
1 cup gluten free flour: sandwich bread mix (Gluten free pantry)*
2 tsp baking powder
1 tsp salt
1/2 cup HOT water*
1/2 cup chocolate chips (optional)

1. Move oven rack to low position so that the tops of the pans will be in the center of the oven. Heat oven to 350 degrees. Spray non stick spray or grease 2 loaf pans with butter.

2. Mix sugar and butter in a large bowl. Stir in eggs until well blended. STir in bananas buttermilk and vanilla; beat until smooth. Stir in flour and salt. Beat in HOT water. Add baking powder (don't over mix at this point or it won't rise well). Fold in chocolate chips if desired. Sometimes I sprinkle sugar and cinnamon on top (but would omit the chocolate chips, unless you just really want to go to the dentist).

3. Divide batter into two loaf pans. Bake for about 45 min continue to check using a toothpick ( poke it in the middle of the bread your bread is done when the toothpick comes out clean).

4. Cool the bread, your suppose to cool it for TWO HOURS before slicing (good luck!!). Wrap tightly and store at room temp for 4 days or in the fridge for 10. BUT it rarely makes it past 4 days in our house! ENJOY!!

* Brown sugar helps moisten the bread so it isn't so "crumby".
* If you don't have buttermilk you can use milk (I use our lactose free milk) and lemon juice. For this recipe you would need 1/2 cup a milk and 2 tsp of lemon juice.
* The link for the sandwich mix is for 6 boxes of mix that is why it is $30! But most supermarkets carry this brand. I suggest using the brands I suggested they have good flour combinations and taste!
* Hot water again helps to create a moist bread. I have found that without it GF breads are often pretty dry and cardboard tasting!