Gluten Free Chocolate Chip Banana Bread with Walnuts
Gluten Free Banana Bread filled with mini chocolate chips and walnuts is perfectly moist, sweet, and delicious. This recipe is practically foolproof, and it is freezer-friendly if you can actually keep the family from devouring the entire loaf instantly. Slather a piece with butter for breakfast with a cup of coffee or tea, or enjoy a slice as an afternoon or evening snack. Easy Gluten Free Chocolate Chip Banana Bread is sure to be your favorite!
I have a problem with leaving tabs open on my internet browser. When I am working on the computer, I’m usually researching a recipe, writing a blog post, checking out Pinterest, keeping up with Facebook, and like ten other things.
On my phone, I’ll see a link to an article I want to read later or a recipe I want to make. So I click on it and leave it open. For like a year. I’m not even joking.
One day I was looking at a recipe on the King Arthur Flour website. It was for banana bread. It was their 2018 Recipe of the Year. As I write this, it is 2020 and the tab is still open.
That’s because I wanted to make a gluten free banana bread. I have a recipe for No-Bake Banana Energy Bars that taste like banana bread. But I had no actual banana bread recipe on the blog.
This was clearly unacceptable, and anything deemed “Recipe of the Year” seemed like a good place to start. And the tab is still open because I’ve been testing different variations to see if it truly was the best recipe to use as my starting point.
Trust me, it was. Not only is it moist and delicious, but it’s also a pretty foolproof recipe. I’ve changed this, tweaked that, forgotten an ingredient. And yet it makes an amazing loaf every time.
It’s even devoured by my gluten-eating kids! Sometimes they like it slightly warmed with a little butter. Or other times they enjoy it with a smear of peanut butter or almond butter. I’m happy to just have a slice plain with my Mocha Almond Protein Blended Cold Brew to start my day.
Gluten Free Banana Nut Bread
The King Arthur Flour recipe is made with a blend of all-purpose flour and whole wheat flour. But it says you can substitute their brand of gluten free flour blend in the recipe with no other changes needed. That was all I needed to read.
Except I didn’t have King Arthur Gluten-Free Measure for Measure Flour, so I went with what I had. Guess what? It still worked perfectly!
What kind of gluten free flour is in this banana bread recipe?
Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information.
The first couple of times I made this recipe, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Blend. So if you keep a bag of that on hand, that will be your easiest option.
For those that don’t keep an all-purpose blend in their pantry and prefer to work with individual flours and starches, I looked up a copycat recipe for the Bob’s blend. This consisted of sweet rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, and xantham gum.
Again, it worked beautifully. But that is quite a laundry list of ingredients. Since this recipe has proven to be quite flexible (once I even forgot the oats), I wanted to test the basic combination of brown rice flour, potato starch, and tapioca starch, plus xanthan gum.
And this produced yet another fabulous batch of bread.
Given that all of these variations produce an amazing loaf of gluten free banana nut bread, I’d guess that you could use the King Arthur Gluten-Free Measure for Measure Flour and still have success!
What do you need to make gluten free banana bread?
If you read the notes in the original recipe, it suggests a ton of changes and suggestions you can make. I took a look at this and realized that this must be a pretty foolproof recipe.
So over time, I have swapped a few ingredients here and there to give it a more robust flavor. My recipe uses butter instead of vegetable oil for a richer taste. And some of the brown sugar has been swapped out for the boldness of maple syrup.
Also, since chocolate makes everything better, it’s now a gluten free chocolate chip banana bread. Because the chips add sweetness, I decreased the sugar a bit. But I used my favorite trick of adding mini chocolate chips so that you get tons of little chocolate bursts without having to add a ton of chips.
- Overripe bananas – peeled and mashed.
- Melted butter – be sure it has cooled slightly so you don’t scramble the eggs.
- Maple syrup – use real maple syrup, not pancake syrup.
- Brown sugar
- Vanilla extract
- Gluten free flour – see the information about and the recipe card for the variations that have been tested.
- Baking soda
- Baking powder
- Old-fashioned oats – certified gluten free, if necessary. If you are sensitive to oats, I have left them out and this recipe has still worked.
- Chopped walnuts
- Mini chocolate chips
- 9-inch loaf pan
- Two bowls
- Sifter or mesh sieve
- Rubber spatula
- Digital thermometer – not necessary, but it helps you know when your bread is done.
How to make Gluten Free Banana Bread:
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details. But don’t skip my PRO TIPS below!
- Preheat your oven to 350°F and spray your loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the banana, butter, maple syrup, brown sugar, eggs, and vanilla.
- In another bowl, sift together the flours, baking soda, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients, then stir in the oats, walnuts, and mini chocolate chips.
- Pour the batter into the prepared loaf pan.
- Stir together the cinnamon and sugar, and sprinkle over the top of the batter.
- Bake for 70-80 minutes, or until a toothpick comes out with only a few moist crumbs attached, or the internal temperature is about 205°F.
- Cool in the pan on a wire rack before removing from the pan onto the rack to cool completely.
How do you keep banana bread moist?
Your gluten free banana bread will stay moist if you keep it tightly wrapped once it has cooled completely. You can keep it at room temperature for 2 or 3 days, or in the refrigerator for 5 or 6 days.
Can you freeze gluten free banana bread?
Yes, banana bread freezes well. You can freeze the entire loaf or half a loaf if you are going to eat it within a couple of days of removing it from the freezer. Or you can cut it into slices before freezing, then just remove one or two slices at a time.
However, you choose to freeze it, just be sure to wrap it tightly in plastic wrap, then put it in an airtight container or plastic freezer storage bag. If you are freezing slices, wrap one or two sliced individually so that you avoid getting freezer burn on the other slices each time you go to take one out to thaw it.
BRIANNE’S GLUTEN FREE BANANA BREAD RECIPE PRO TIPS:
- I’ve made this recipe multiple times with different flour blends and always had success. So while I can’t guarantee that every all-purpose gluten free flour blend will work, I’d feel confident experimenting.
- Make sure your bananas are overripe with plenty of brown spots to make sure it turns out sweet and moist. You need 2 cups of mashed bananas, which is about 4 to 5 bananas, depending on the size. If you have extra, you can always use it in this Chocolate Pudding Snack Hack.
- I’ve only baked this in a metal loaf pan. For glass or stoneware pans, typically you want to lower the temperature and bake it a little longer.
- You’ll want to check it at about 60 minutes and see if it is starting to brown too quickly on top. You can cover it with aluminum foil for the remainder of the baking time.
More favorite gluten free baked goods…
- Gluten Free Strawberries and Cream Cake
- Mini Pumpkin Pies without Crust
- Gluten Free Carrot Zucchini Muffins
- Gluten Free Pumpkin Bread
What else can I make with overripe bananas?
- Mini Peanut Butter Banana Muffins
- Banana Breakfast Bars
- Mini Chocolate Banana Blender Pancakes
- Banana Chocolate Peanut Butter Energy Balls
- Chocolate Peanut Butter Banana Smoothie
- Banana Chocolate Chip Cake
Gluten Free Banana Bread Recipe with Chocolate Chips and Walnuts
This will be your go-to recipe for this classic quick bread. It is moist and delicious, and pretty much foolproof. And since chocolate makes everything better, this Gluten Free Banana Nut Bread is filled with mini chips for bursts of banana and chocolate flavor in every bite. Enjoy it with a cup of coffee or tea for breakfast or as a nighttime snack.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!
Gluten Free Banana Bread with Chocolate Chips and Walnuts
- 2 cups mashed overripe bananas (about 4-5)
- 1/3 cup unsalted butter, melted and cooled
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups one-to-one gluten free baking flour (tested with Bob's Red Mill 1-to-1 Gluten Free Baking Flour. See Note for other flour options)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup old-fashioned oats (certified gluten free, if necessary. Can also be omitted if you are sensitive to oats.)
- 1/4 cup chopped walnuts
- 1/4 cup mini chocolate chips
- 1/2 Tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- Preheat oven to 350°F and spray a 9-inch loaf pan with cooking spray. (Preheat to 325°F for a glass or stoneware pan and add 10-15 minutes to the baking time.)
- In a large bowl, whisk together the bananas, melted butter, maple syrup, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, sift together the flour(s), baking soda, baking powder, salt, and 1 teaspoon cinnamon.
- Fold the dry ingredients into the wet ingredients.
- Add the oats, walnuts, and mini chocolate chips and stit until combined.
- Pour the batter into the prepared loaf pan.
- Mix together the sugar and 1/4 teaspoon cinnamon and sprinkle over the batter.
- Bake at 350°F for 70-80 minutes. Check it at about 60 minutes and if it is browning too much on top, cover it with aluminum foil.It is done when a toothpick inserted into the center comes out nearly clean with only a few moist crumbs attached. If you have an instant-read thermometer, it should read about 205°F.
- Cool in the pan on a rack for 15 minutes. Then remove the loaf from the pan and cool to room temperature.
- Wrap tightly in plastic wrap. Store at room temperature for 2 to 3 days or in the refrigerator for up to 5 or 6 days. Can be frozen for up to two months.