This gluten-free chocolate chip banana bread is the most perfect bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy.
Just the way a good sweet bread should be!
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I love making bakery style desserts at home, and those sweet treats that my son can actually eat too.
From my Sugar-free Banana Bread, Gluten Free Oatmeal Cookies to Healthy Gluten Free Brownies. This Gluten Free Chocolate Chip Banana Bread is one of the best 🙂
Why It's Yummy
- Moist and fulfilling - it’s simply perfect.
- An easy bread recipe - simple ingredients, no difficult extra gluten free baking ingredients or anything else here. Anyone can make it!
- If you are looking for more gluten-free banana recipes try these next: Sugar Free Banana Bread, Banana Matcha Easter Cupcakes (Gluten-free), Nutella Banana Cheesecake Chimichangas, or simply enter the word ''banana'' into the search bar.
Ingredients
- Flour - You can use any all purpose gluten free flours for this. It usually contains a rising agent such as xantham gum or similar. I recommend Schar (widely available in Europe) or Bobs Red Mill (US).
- Bananas - that old and spotty bananas that have been sitting in your kitchen or fridge for a while make an excellent gluten free banana bread! If you have frozen a couple before then these will work equally well once thawed. I usually buy too many bananas that no one eats in the end, so I freeze them and use them later for baking. Works great!
- Eggs - gives the bread structure, stability, and tender texture. You can even bake this bread with 1 egg but 2 is recommended.
- Yogurt - gives the necessary moisture to the bread. Substitute with sour cream, creme fraiche, vegan yogurt. You can use these interchangeably in most baking recipes. Your next options would be kefir and buttermilk.
- White sugar - you can use brown sugar instead which will make the bread evenmore denser and more moist. Coconut sugar works here too but it is less sweet than others and will not be the best choice if you use not-so-ripe bananas.
Equipment
Recommended equipment you need for this sugar-free banana bread:
Instructions
Preheat oven to 350 F.
Melt the butter in the microwave or on the stove.
Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, maple syrup.
Mix on low until combined.
Mix sifted flour, baking powder, salt. Stir in chocolate chips.
Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking.
Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
You can serve this gluten free banana bread warm as well but better to wait until cooled as it will be easier to slice it.
Tips
- Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
- Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- Mashing the bananas - bananas can be mashed not only with a fork but to save time, immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.
Serving Suggestions
What do you eat gluten-free chocolate chip banana bread with? My favorite is to enjoy with salted butter but you can serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple or Cinnamon honey butter
- Homemade Berry Jam
Honey, maple syrup, or agave syrup.
Storing and Freezing Instructions
- Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
- Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
I hope you'll enjoy this gluten free chocolate chip banana bread recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Gluten Free Dessert Recipes
ALL DESSERT recipes.
- Gluten Free Chocolate Pumpkin Bread
- Gluten Free Red Velvet Cookies In Air Fryer
- Gluten Free Apple Cobbler
- Stuffed Cream Cheese French Toast (2 Ways!)
- Healthy Gluten-Free Brownies
Gluten Free Chocolate Chip Banana Bread
INGREDIENTS
- 2 cups gluten free flour
- 4-5 ripe bananas about 2 cups mashed
- ½ cup white granulated sugar
- ½ cup unsalted butter (about 1 stick in the US)
- 2 large eggs
- 2 tablespoons yogurt or sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ mini chocolate chips
INSTRUCTIONS
- Preheat oven to 350 F.
- Melt ½ cup butter in microwave.
- Mash banana in a large mixing bowl until smooth. Add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, sugar.
- Mix on low until combined.
- Mix in sifted flour, baking powder, salt.
- Once combined stir In the chocolate chips.
- Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking. Pour the batter in the pan.
- Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
- Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
- You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
NOTES
- Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
- Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
- Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
- Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
The perfect foolproof gluten free banana bread!
R
The addition of butter isn’t included in instructions. Ended up adding at the end upon reviewing ingredient list again. :/
Julia | The Yummy Bowl
Sorry about that R, I corrected the instructions. Thank you so much for pointing this out!