Gluten Free Chocolate Chip Banana Bread
Chocolate chips dot every bite of this moist Gluten Free Chocolate Chip Banana Bread. This foolproof recipe is made with gluten free flour, overripe bananas, and a handful of pantry staples. It’s quick and easy to make – so easy that you don’t even need to get the mixer out!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
This Gluten Free Chocolate Chip Banana Bread is a twist on my popular Gluten Free Banana Bread. It has the same moist, tender crumb and warm, sweet flavor, but with the addition of chocolate chips folded in the batter.
Along with Gluten Free Banana Zucchini Muffins, Gluten-Free Banana Blueberry Muffins, Gluten Free Banana Muffins, this is one of my favorite ways to use ripe bananas. I almost always have at least a few slices in the freezer!
Why This Chocolate Chip Banana Bread Is Always A Hit
- Tender, moist crumb. This gluten free chocolate chip banana bread has that perfect dense but not too dense texture with a tender, moist crumb. The bananas themselves add lots of moisture to the bread, and I added a bit of oil for extra moisture, too. The best part is that it stays moist for days!
- No mixer needed. All you need to make this recipe is two bowls, a spatula or whisk, and a loaf pan. I love how easy it is to whip up anytime, and that I never need to drag the mixer out.
- Freezes well. I highly recommend doubling this recipe and keeping a loaf in the freezer. It stores well in the freezer for up to 3 months, and once thawed, it’s just as moist and delicious as when it first came out of the oven.
- Great way to use overripe bananas. If you’re like me and always end up with bananas browning on the counter (I can never buy just the right amount!), this is the perfect way to use them. The riper the bananas, the better – so don’t be afraid to use the ones with brown spots.
Key Ingredients
One of the best things about this gluten free chocolate chip banana bread recipe is that it’s made with just a handful of basic ingredients. The exact measurements can be found in the recipe card at the end of the post.
- Gluten free flour – I like to use King Arthur brand Measure for Measure gluten free flour. Any 1:1 gluten free flour can be used, measured by weight.
- Leavening agents – Both baking powder & baking soda are used to help the bread rise in the oven.
- Salt – I like to use fine salt.
- Cinnamon – Adds a light, warm flavor to the bread. For a stronger cinnamon flavor, you can increase the amount used to 1 teaspoon.
- Mashed banana – Be sure to use very ripe bananas, preferably with some brown spots and streaks. Green bananas will not provide the sweetness or moisture needed for this bread.
- Oil – Avocado or vegetable oil are both great options, since you want a neutral oil, not something with a strong flavor, like olive oil. They add extra moisture to the bread.
- Sugar – Both granulated sugar and light brown sugar sweeten the bread.
- Eggs – Use large eggs. They help bind the ingredients together.
- Chocolate chips – Feel free to use milk chocolate, semi-sweet chocolate, or dark chocolate. Just double-check the package, as not all chocolate chips are gluten free. You can also use dairy free chips, if needed.
- Walnuts – Lightly toasted, chopped walnuts add texture to the bread, but they are completely optional.
How To Make Gluten Free Chocolate Chip Banana Bread
It’s amazing just how easy this quick bread is to make. No mixer required! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350°F. Line the loaf pan with parchment paper and lightly coat with nonstick spray.
- Whisk the dry ingredients. Sift or whisk the dry ingredients into a bowl.
- Mix the wet ingredients. In a separate bowl, whisk together the banana, oil, sugars, eggs, and vanilla.
- Combine. Gently mix the flour mixture into the wet ingredients until just combined with no streaks of flour remaining.
- Add the mix-ins. Add the chocolate chips, and the walnuts, if you are using them, to the batter and gently fold in.
- Bake. Pour the batter into the loaf pan. Bake for 70-80 minutes. Take a peek at 60 minutes and if it’s browning too much, cover with foil for the remaining bake time.
- Cool. Let the bread cool in the pan on a rack for 15 minutes, then remove the loaf from the pan to cool completely.
Tips & Tricks
This gluten free chocolate chip banana bread recipe is pretty foolproof. There’s no real way to mess it up – but there are a few ways to make it even better!
- Use very ripe bananas. I mentioned this above but it’s worth repeating. Be sure to use very ripe to overripe bananas with plenty of brown spots and streaks to ensure a moist and sweet loaf. The riper the bananas used, the better the banana bread will be.
- Avoid overcooking. While the bake time is 70 to 80 minutes, I recommend checking the loaf at the 60-minute mark. If the top is browning too quickly, cover the top with aluminum foil. The banana bread is done when a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should be around 205°F.
- Cool before slicing. This chocolate chip banana bread is a moist loaf. For the crumb to fully set, let the bread cool completely, which usually takes about an hour, before slicing it.
- Add a topping. For an extra special touch, sprinkle a combination of a teaspoon of ground cinnamon or ginger with 2 tablespoons of brown sugar on top of the loaf before baking.
- Make it richer. For a richer, buttery bread, use melted butter in place of the oil. For a dairy-free version, use dairy-free butter.
Proper Storage
- Room temperature: Wrap the chocolate chip banana bread in plastic or place it in a sealable bag. It will stay fresh on the counter for up to 3 days.
- Fridge: For slightly longer storage, place the cooled loaf or slices in a sealable bag or other airtight container and refrigerate for up to 5 days.
- Freezer: Once the bread has cooled completely, wrap it tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge before enjoying.
More Gluten Free Quick Breads
Gluten Free Chocolate Chip Banana Bread
Chocolate chips dot every bite of this moist Gluten Free Chocolate Chip Banana Bread. This foolproof recipe is made with gluten free flour, overripe bananas, and a handful of pantry staples. It’s quick and easy to make – so easy that you don’t even need to get the mixer out!
Servings: 12 slices
Ingredients
- 1 ¾ cups 1:1 gluten free flour (210 grams) (recommended: King Arthur Flour Measure for Measure)
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups mashed banana (340 grams)
- ⅓ cup avocado oil or vegetable oil
- ½ cup granulated sugar (100 grams)
- ¼ cup light brown sugar (53 grams), lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup lightly toasted chopped walnuts , optional
Instructions
- Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper. Lightly coat with nonstick cooking spray.
- In a medium bowl, sift or whisk together the 1 ¾ cups 1:1 gluten free flour (210 grams), 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon. Set aside.
- In a large mixing bowl, whisk together the 1 ½ cups mashed banana, ⅓ cup avocado oil or vegetable oil, ½ cup granulated sugar, ¼ cup light brown sugar, 2 large eggs, and 2 teaspoons vanilla extract until combined.
- Add the flour mixture to the wet ingredients, and gently fold the dry ingredients into the wet until just combined. Fold in the ½ cup semisweet chocolate chips and ½ cup lightly toasted chopped walnuts, if using.
- Pour the batter into the prepared loaf pan. 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
Nutrition Facts
Gluten Free Chocolate Chip Banana Bread
Amount Per Serving (1 slice)
Calories 261
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Trans Fat 0.003g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 27mg9%
Sodium 275mg11%
Potassium 178mg5%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 20g22%
Protein 4g8%
Vitamin A 53IU1%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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