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Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread is so moist, hearty, and delicious. Just requires one bowl and simple ingredients!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 Loaf

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

  1. 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!
  2. 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.
  3. Over mixing the batter will make your bread dense and chewy. Fold the wet/dry mixtures by hand just until combined.
  4. 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.
  5. Store it in refrigerator in airtight container. When serving the next day, warm it for 10 secs in microwave. Its just melts in mouth!!
  6. You can add any chopped nuts to the batter before baking if desired.
  7. Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness.
Keyword Banana Bread, Gluten-Free Banana Bread