Thick slices of this decadent loaf of gluten free chocolate chip banana bread will have everyone grabbing for seconds. It’s gluten free, grain free and can easily be made dairy free too!
If you haven’t tried chocolate chips in your banana bread, you NEED to try this bread. It’s like banana bread extreme. The classic taste of traditional banana bread, but with a kick of chocolate. And since they’re mini chocolate chips, they’re small enough to distribute throughout the entire loaf, spreading that delicious chocolate taste everywhere!
And another thing to love about this recipe: Nothing about it is complicated. Not the ingredients or the prep. And using a stand mixer to mix the ingredients makes it even easier.
Can I use another type of oil in the recipe?
Absolutely! The oil in this recipe is so versatile – don’t have vegetable oil on hand? Use canola or even some melted coconut oil. It’s important to use oil in the recipe, but the kind of oil can easily be interchanged.
What can I substitute for the eggs?
One of my favorite egg substitutes is chia seed. And making a chia egg involves just measuring and mixing. Since the recipe calls for 3 large eggs, according to this egg substitutes post, you’ll need about 3 Tbsp. of chia seed to roughly ¾ of warm water. Let it sit for a few minutes to form a jell-like consistency and then add to the mixer with the sugar and oil.
How do I make it dairy free?
Fortunately this gluten free chocolate chip banana bead is easy to make dairy free. Starting with the milk… use almond milk or coconut milk. And then for the mini chocolate chips, use the Enjoy Life brand of dairy free chips – easy substitutes that don’t change the taste at all.
How do I store the banana bread?
One of the many great things about quick breads like this one is that they store so well. Like this pumpkin bread, this chocolate chip banana bread can be wrapped and kept on the counter for up to 3 days. The key is to wrap it well. If you won’t enjoy it all right away, stick it in the freezer for up to two months.
Step by Step to Gluten Free Chocolate Chip Banana Bread
Room temperature ingredients
The ingredients list for this banana bread is super short and easy. But don’t be tempted to just pull those eggs out of the refrigerator and get to work… give them time to come to room temperature. Remember, coconut flour is an absorbing flour. Cold doesn’t absorb as well as warm.
Wondering what level of ‘ripeness’ is best for banana bread? The perfect bananas are spotty and tender. The insides shouldn’t be dark, but they should be really easy to mash. If you’ve had the bananas sitting on your counter for a few days, they should be perfect.
Measure and mix dry ingredients
Because this recipe uses coconut flour, a digital scale is extremely helpful in making sure measurements are precise. Flours and starches actually vary quite a bit, even from brand to brand. So ½ cup of Bob’s Red Mill coconut flour could actually be 1/3 cup plus a tablespoon of Nuts.com coconut flour. That is a big difference when it comes to baking. So weigh and measure your dry ingredients precisely!
Use the right sized baking pan
These 8” x 4.5” baking pans by Norpro are my favorite pans for baking breads. The ridges on the sides help the batter ‘climb’ up the sides so you get a nice tall loaf of bread every time. And the size is just right for this gluten free chocolate chip banana bread. I highly recommend adding these pans to your baking toolbox!
Bake and enjoy
If you’ve never given a quick bread as a gift, these are the perfect breads for gifting! Whether gluten free or not, anyone would love to receive this bread. It’s tender but perfectly textured so it actually lasts more than a couple days, which is a big deal since most GF yeast breads can’t make that claim!
Gluten Free Chocolate Chip Banana Bread
chip banana bread will have everyone grabbing for seconds. It’s gluten free, grain
free and can easily be made dairy free too!
- 3 peeled bananas about 1 1/2 cups mashed
- ½ tsp. salt
- ½ cup sugar
- ¼ cup vegetable oil
- 3 large eggs
- ¼ cup milk at least 2%
- 56 g coconut flour ½ cup
- 65 g tapioca starch ½ cup
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. pure vanilla extract
- 2/3 cup mini chocolate chips
- Preheat your oven to 350°F.
- Prepare a 8” x 4 ½” baking pan with parchment paper, or grease generously.
- In a small bowl, mash the bananas with the salt.
- In the bowl of a stand mixer, combine the sugar, oil and eggs. Beat for 2 minutes. Add the mashed banana and milk. Mix for 30 seconds.
- In a medium bowl, combine the coconut flour, tapioca starch and cinnamon. Gradually add to the liquid ingredients in the stand mixer. Beat for 2 minutes, scraping down the sides occasionally.
- Allow batter to sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
- Add the baking powder, baking soda and vanilla, mix for 30 seconds.
- Fold in the mini chips with a rubber spatula.
- Spoon batter into the pan, bake for 65 minutes, or until toothpick tests done.
- Recipe can be made dairy free by subbing out the milk and chocolate chips with dairy free varieties.
- All ingredients should be at room temperature.
- Use an 8" x 4.5" pan for best results.
- Bread is done when a toothpick tests done.
Also check out these delicious gluten free recipes:
- Gluten Free Chocolate Cake Mix Cookies
- The Very Best Gluten Free Blueberry Pancakes
- Gluten Free Apple Bread (Egg Free)
- Low Carb Gluten Free Graham Crackers
Don’t miss these helpful tips on gluten free baking:
- 10 Gluten Free Thickening Agents
- 17 Tips for Using White Rice Flour
- How to Make a Gluten Free Flour Blend