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Overhead view of two slices of gluten free chocolate chip banana bread on a plate.
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5 from 1 vote

Gluten Free Chocolate Chip Banana Bread

This homemade Gluten Free Chocolate Chip Banana Bread is bursting with banana flavors. It’s so soft, moist, and tender that you won’t even realize it’s gluten free! Made with sweet, ripe bananas and loaded with chocolate chips, this banana bread recipe is perfect as a breakfast, snack, or dessert and comes out flawlessly every single time!
Prep Time10 mins
Cook Time50 mins
Cool Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 627kcal
Author: Justin Coit


  • Loaf pan


  • 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


  • 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.



  • 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.


Calories: 627kcal | Carbohydrates: 102g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 299mg | Potassium: 660mg | Fiber: 9g | Sugar: 54g | Vitamin A: 716IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 3mg