1/2 c Earth Balance Butter
1 c organic cane sugar
2 tsp vanilla
3 ripe bananas mashed
1 3/4 c gluten free flour baking blend such as King Arthur
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder (Hershey dark cocoa powder-even better)
Preheat oven to 350
Line a 9x13 with parchment paper or lightly grease.
Cream the butter, sugar, eggs and vanilla in stand mixer.
Add bananas one at a time, mixer will mash them up for you as they mix in.
In separate bow mix gf flour, baking powder, baking soda and salt and then add to banana mixture. Stir til just combined.
Separate half on batter into a medium size bow and add 1/4 cocoa powder and stir til combined.
Spread the chocolate batter over bottom of pan with a spatula.
Spoon the original banana mixture over top and then use a spatula to spread over the chocolate layer.
Sprinkle top with a few chocolate chips if desired.
Bake for 25 minutes or until golden brown on top and toothpick comes out clean.