This gluten-free chocolate chip banana bread is so moist, hearty, and delicious. Just requires one bowl and simple ingredients! Enjoy it for breakfast or as a dessert!
Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
Great for kids too as they are filled with bananas and almond flour. Healthy and tasty!! Bake these over the weekend and you have a healthy treat/snack ready for the week ahead. Just grab and you are ready to go.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
Here’s what you’ll need to make this easy gluten free banana bread recipe:
- Bananas – I have used super ripe bananas and they make this bread nice and moist, and they fill it with sweet banana flavor.
- Gluten Free All-Purpose Baking Flour – I have used the GF with Xanthan Gum. Add 1/4 tsp xanthan gum if your GF flour blend doesn’t contains xanthan.
- Almond flour – Almond flour is one of my go-to baking ingredients, whether I’m making a gluten-free recipe or not. It gives this loaf an amazing moist texture.
- Baking powder and baking soda – To make it nice and puffy!
- Eggs – They add moisture and richness and help the bread rise.
- Brown sugar – I have used light brown sugar. Regular sugar or coconut sugar works here too.
- Butter – They add moisture and richness.
- Vanilla extract – For warm depth of flavor.
- Chocolate Chips – Who doesn’t love bananas + chocolate chips??
- Sea salt – To make all the flavors pop!
HOW TO MAKE GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD:
You can quickly whip up this super moist gluten-free chocolate chip banana bread in just three easy steps and with just a fork and a spoon.
- Step 1- Mash the bananas until smooth. Add all wet ingredients and mix well
- Step 2- Add all the other dry ingredients and stir.
- Step 3- Pour bread batter into a greased 9 X 5 loaf pan.
Bake at 355 degrees for 55-60 minutes. Really, it’s that easy!
MOIST GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD TIPS:
Here are some other helpful tips in making the perfect loaf of banana bread!
- The riper the banana, the sweeter! They are also easier to mash. One thing I’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just keep that in mind!
- If you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in ceramic pants.
- Over mixing the batter will make your bread dense and chewy. Fold the wet/dry mixtures by hand just until combined.
- If the banana bread starts browning too quickly or too much, cover it with aluminum foil (shiny side up) and continue baking until done. It’s best to cover it with aluminum foil when it starts becoming a deep golden colour.
- Store it in refrigerator in airtight container. When serving the next day, warm it for 10 secs in microwave. Its just melts in mouth!!
- You can add any chopped nuts to the batter before baking if desired.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness.
OTHER MIX-INS SUGGESTIONS:
Of course, there are other options aside from chocolate chips. Here are a few of my favourites:
- chopped toasted pecans
- dried fruit (everything from dried figs to cranberries)
- peanut butter (just swirl it in there!)
- chocolate spread (again – swirl it in, and be generous)
- fresh blueberries or raspberries (trust me, it works)
HOW DO YOU KEEP BANANA BREAD MOIST?
The best way to keep banana bread moist for days is to wrap it tightly! Once your bread is baked and cooled, I recommend wrapping tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will last up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.
HOW TO STORE THIS BREAD?
Stays well for up to a week in refrigerator when stored airtight. Just warm it up for 15 secs in microwave before serving.
YOU MIGHT ALSO LOVE…
Super Moist Chocolate Chip Banana Bread
Eggless Double Chocolate Banana Bread
Eggless Whole-Wheat Banana Muffins
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Gluten-Free Chocolate Chip Banana Bread
Ingredients
- 1 1/2 cups 330 g mashed bananas (3 medium bananas)
- 1 1/3 sticks 150 g unsalted butter, melted
- 3/4 cup 150 g light brown sugar
- 2 medium eggs room temperature
- 2 tsp vanilla extract
- 2 cups 225 g gluten-free all purpose flour blend (add 1/4 tsp xanthan gum if your GF flour blend doesn't contains xanthan )
- 1/2 cup 50 g almond flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 – 1 cup chocolate chips
Instructions
- Preheat the oven to 355 ºF (180 ºC). Grease and line a bread loaf pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and brown sugar.
- Mash bananas with a fork and add them to the butter-sugar mixture along with 2 eggs and vanilla extract. Mix well until combined.
- Sift the GF flour, almond flour, baking powder, baking soda and salt into the batter. Mix well without any lumps. Then add in the chocolate chips. Fold everything very well.
- Transfer the batter into prepared loaf pan, smooth out the top, and sprinkle with the leftover chocolate chips.
- Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean.
- Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
Notes
- The riper the banana, the sweeter! They are also easier to mash. One thing I’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just keep that in mind!
- If you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in ceramic pants.
- Over mixing the batter will make your bread dense and chewy. Fold the wet/dry mixtures by hand just until combined.
- If the banana bread starts browning too quickly or too much, cover it with aluminum foil (shiny side up) and continue baking until done. It’s best to cover it with aluminum foil when it starts becoming a deep golden colour.
- Store it in refrigerator in airtight container. When serving the next day, warm it for 10 secs in microwave. Its just melts in mouth!!
- You can add any chopped nuts to the batter before baking if desired.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness.
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
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