Place the chocolate chips and walnuts in a small bowl and toss with 2 tablespoons of the gluten free flour.
In a medium mixing bowl, whisk together the remaining gluten free flour, baking soda, and salt.
Stir together the mashed bananas, oil, sugar, egg and sour cream in a large mixing bowl.
Add the flour mixture to the banana mixture and stir until combined.
Fold in the chocolate chips and walnuts.
Spread the batter in the loaf pan and bake for about 60 minutes or until a wooden pick inserted in the center comes out clean.
Cool the pan on a wire rack for about 15 minutes. Remove the bread from the pan and allow to cool completely on the rack.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Use ripe bananas to insure perfectly sweet banana bread. Overripe bananas can make the bread gooey and under ripe bananas won’t add enough sweetness to the bread.
Be sure to toss the chocolate chips and nuts with the flour. This step will keep the chips and nuts from sinking to the bottom of the bread.