There’s nothing better than a loaf of banana bread straight out of the oven. It’s cozy, tender, and so flavorful! Even though this chocolate chip banana bread is gluten free, no one will be able to tell the difference. It has a beautiful golden crust and a moist, soft interior with caramelized banana flavor with every bite.
This gluten free banana bread is one of my favorite things to make as there always seems to be a bunch of over-ripe bananas on my kitchen counter. It comes together quickly and easily in only a few simple steps. And even better, all you need are a few pantry staples to whip this quick bread up. Want to make another gluten free treat? Try my avocado brownies recipe or energy balls recipe.
Key Ingredients You Need
- Gluten free baking flour — I like using Bob’s Red Mill or King Arthur’s gluten free flours. Do not swap for other flours such as almond flour or coconut flour as it will affect the texture of the chocolate chip banana bread.
- Leavening agents — You will need both baking soda and baking powder to help the bread rise, so make sure they’re fresh.
- Butter — Adding butter will give you a higher rise and a crisper crust.
- Bananas — You’ll want spotty brown bananas for banana bread as they’re sweeter and easier to mash.
- Chocolate chips — You can use milk chocolate, semi-sweet, or dark chocolate chips. You can even use mini chocolate chips. Pick your favorite!
How to Make Gluten Free Chocolate Chip Banana Bread
Step 1: Preheat the oven to 350 degrees F and spray a 9" x 5” loaf pan with cooking spray or line with parchment paper.
Step 2: In a medium mixing bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.
Step 3: In another medium mixing bowl, mash up the peeled bananas with a potato masher or fork. Then combine the butter, sugar, eggs, vanilla extract, and whisk together.
Step 4: Combine the wet and dry ingredients.
Step 5: Fold in the chocolate chips.
Step 6: Pour the batter into the loaf pan and top with an additional sprinkle of chocolate chips. Bake for 50 minutes, or until a toothpick inserted into the banana bread comes out clean. Let cool for 10 minutes before slicing.
Tips For This Recipe
- Allow the gluten free banana bread to cool before slicing. When fresh out of the oven, the bread will be too soft, so letting it sit to cool will allow the bread to firm up.
- For extra texture, you can add a handful of chopped nuts to the top of the batter before baking.
- Lining the loaf pan with parchment paper with extra overhanging will make it easier to lift the bread out of the pan.
- Avoid overmixing the batter. Mix the wet and dry ingredients until it’s just combined. Overmixing will lead to a tough and dry gluten free banana bread.
- Bring the butter and eggs to room temperature before using them. This will make it easier to combine everything.
Frequently Asked Questions
If your bananas are still a little green around the edges, hold off on baking the banana bread. Place the bananas into a paper bag and close off the top. Doing so will help speed up the ripening process.
This chocolate chip banana bread will keep for up to five days. Make sure to store it in an airtight container in a cool, dry spot or in the fridge.
You can! You can freeze an entire loaf of banana bread or individual slices. Simply wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze the bread for up to 3 months. You can thaw the bread in the fridge or counter when ready to eat.
Make sure not to overbake the banana bread, as doing so will dry it out. It’s also important to use ripe to overripe bananas as they add a ton of moisture to the bread. And finally, make sure you don’t leave the bread out. An airtight container will keep the bread moist.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Gluten Free Chocolate Chip Banana Bread Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Gluten Free Chocolate Chip Banana Bread
Ingredients
- 2 cups gluten free baking flour I like Bob’s Red Mill or King Arthur
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 - 5 very ripe bananas mashed
- ¾ cup chocolate chips plus some more for topping
Instructions
- Preheat oven to 350 degrees F and spray a 9" x 5” loaf pan with cooking spray or line with parchment paper.
- In a medium mixing bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.
- In another medium mixing bowl, mash up the peeled bananas with a potato masher or fork. Then add in the butter, sugar, eggs, vanilla extract and whisk together to combine. Add in the dry ingredients that you mixed together along with the mashed bananas.
- Fold in the chocolate chips.
- Pour the batter into the loaf pan and top with an additional sprinkle of chocolate chips. Bake for 50 minutes, or until a tooth pick inserted into the banana bread comes out clean.
- Let cool for 10 minutes before slicing.
Notes
- Allow the gluten free banana bread to cool before slicing. When fresh out of the oven, the bread will be too soft, so letting it sit to cool will allow the bread to firm up.
- For extra texture, you can add a handful of chopped nuts to the top of the batter before baking.
- Lining the loaf pan with parchment paper with extra overhanging will make it easier to lift the bread out of the pan.
- Avoid overmixing the batter. Mix the wet and dry ingredients until it’s just combined. Overmixing will lead to a tough and dry chocolate chip banana bread.
- Bring the butter and eggs to room temperature before using them. This will make it easier to combine everything.
I’m allergic to almonds - do you have any advice on what could be good substitutes?
Hi- you can use oat milk or rice milk.