Gluten-Free Chocolate Chip Banana Bread
This Gluten-Free Chocolate Chip Banana Bread is a delicious, moist, and tender treat perfect for those with gluten sensitivities or anyone looking for a healthier alternative to traditional banana bread. Made with ripe bananas, gluten-free flour, and chocolate chips, it’s sweet, comforting, and incredibly easy to prepare. Whether enjoyed as a snack, breakfast, or dessert, this banana bread is a crowd-pleaser for all ages and dietary needs.
Equipment
- Loaf Pan (9x5 inches) – 1
- Mixing Bowls – 2 (1 large, 1 medium)
- Fork or potato masher (1)
- Whisk (1)
- Spatula or Wooden Spoon – 1
- Parchment Paper (optional) - 1 sheet
- Parchment Paper (optional) - 1 sheet
Ingredients
- 3 ripe bananas about 1 1/2 cups mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar or maple syrup optional, adjust to taste
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free or semi-sweet chocolate chips
- 1/4 cup melted coconut oil or butter optional
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth, leaving a few lumps for texture.
- Mix Wet Ingredients: Add the eggs, vanilla extract, and maple syrup or coconut sugar to the mashed bananas. Whisk until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry mixture to the wet ingredients and stir gently until fully combined.
- Add Chocolate Chips: Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For an extra boost of flavor, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- You can substitute almond flour for part of the gluten-free flour blend, but make sure to balance the dry ingredients for the correct consistency.
- If you prefer, substitute the chocolate chips with nuts (such as walnuts or pecans) or dried fruit (like raisins or cranberries) for a different variation.
- To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg).