Easy Gluten-Free Chocolate Chip Banana Bread

With some trial and error, I formulated a gluten-free banana bread recipe that is just as decadent as my whole wheat banana bread and dairy-free banana bread. The key to achieving the distinct moist, tender crumb is a combination of gluten-free oat flour, brown rice flour, and a handful of simple ingredients.

As you can see, we’re big on banana bread. Despite the crazy amount of bananas we go through, there’s always an excess of brown bananas for homemade banana bread and to throw some in the freezer for smoothies and protein shakes. Old bananas never go to waste in my house, and this gluten-free chocolate chip banana bread has been a weekly request. Nothing pairs better with a cup of coffee, than a delicious slice of banana bread!

I usually double the recipe, so we have a few loaves to enjoy fresh from the oven and a few extras to stash in the freezer when I don’t feel like baking. This moist bread recipe is just as good, if not better, than regular banana bread! 

Why You’ll Love This Recipe

• Kids love this gluten-free chocolate banana bread.
• It’s a simple recipe made with ingredients you might already have on hand.
• Chocolate chip banana bread is perfect for gifting.
• You can make a dairy-free variation with a minor modification.
• Great recipe for beginners!

• Bananas: This is an excellent opportunity to use up those spotty, overripe bananas. Whenever you have bananas that are a bit too soft and spotty to enjoy as is, you can freeze them to have on hand for whenever you bake banana bread.
• Butter: Melted butter adds moisture and rich flavor. To make it without any dairy, you can substitute coconut oil.
• Coconut Sugar: Coconut sugar is a great way to sweeten baked goods without refined sugar. Feel free to use brown sugar instead.
• Egg – for flavor, moisture, and structure.
• Rice Flour & Oat Flour – for soft, tender gluten-free banana bread.
• Salt – A bit of salt helps strengthen the bread batter and enhance the sweet flavors.
• Baking Soda & Baking Powder: This combination of ingredients helps quick bread rise.
• Chocolate Chips: I love using dark chocolate chips, but you can use any chocolate chips or chocolate chunks here. See below for recommendations.
• Chopped Nuts (optional): Throw in some chopped walnuts for an irresistible nutty crunch.
• Recommended Equipment:
  • 3 mini loaf pans or muffin pan (with paper or silicone liners)
  • Mixing bowls & electric mixer

Step 5: Bake. Divide batter into the 3 prepared mini loaf pans and bake in your preheated oven for 30 to 35 minutes or until a cake tester or toothpick inserted in the middle comes out clean.

Step 6: Cool and serve. Let cool for at least 15 minutes in the pans and serve warm. If you’re not serving the bread immediately, allow the loaves to cool completely before storing. I’ve always basted my quick breads with melted butter as soon as they come out of the oven. This is something that my mom always did and it makes the top of the loaf, so moist and delicious! This is, of course, completely optional.

Recipe Tips

• For best results, do your best not to over mix the banana bread batter, or it may become dry and chewy.
• Make sure that the butter is measured before melting.
• I used 6×3.5×2 inch mini loaf pans for the bake time for this recipe. Adjust baking time accordingly for different size pans.
• Gently stir in the chocolate chips and walnuts (if you’re using them) so the batter doesn’t become over mixed.
• Press more chocolate chips into the tops of the loaves (or muffins) before baking for pools of melted chocolate in every bite.
• Let the loaves cool until they’re comfortable to handle before slicing. For easier slicing, allow the bread to cool completely, then wrap in foil and place in the refrigerator for 1 hour. Remove and slice with a serrated knife.

Variations

Nuts – In my opinion, chocolate chip banana bread isn’t complete without some crunchy chopped nuts (walnuts, pecans, macadamia nuts, etc.).

Flour Substitute– Feel free to use an all-purpose gluten-free flour blend, like King Arthur Measure for Measure Gluten-Free Flour in this recipe as a substitute for the oat flour and rice flour blend. I am biased to the oat/rice blend for flavor. I have not tested this recipe with coconut flour or almond flour. 

Nut butter – Fold in a quarter cup of creamy peanut butter, almond butter, or Nutella.

Cozy spices – Enrich the flavor with ground ginger, cinnamon, nutmeg, or pumpkin pie spice.

The best chocolate chips for banana bread – Using quality chocolate chips or chunks makes all the difference. I usually use 60% dark chocolate or one of the options below:

• Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• Trader Joe’s Semi-Sweet Chocolate Chips
• Hershey’s Semi-Sweet Chocolate Chips
• Nestle Toll House Semi-Sweet Morsels
• Enjoy Life Semi-Sweet Mini Chips
• Lily’s Dark Chocolate Baking Chips

Storing & Freezing

Storing: Store gluten-free chocolate chip banana bread in an airtight container at room temperature for 2 to 3 days or the fridge for up to a week.

Freezing: Once cooled, wrap the whole loaf or slices in a layer or two of plastic wrap and place in a freezer-safe bag or container. Store in the freezer for up to 3 months. Cover a slice loosely with a damp paper towel and microwave for 1 to 2 minutes to reheat.

More Chocolate Chip Recipes

Peanut Butter Chocolate Chip Protein Bars

Gluten-free Chocolate Chip Cookies

Chocolate Chip Blondies

No-Bake Energy Bites

Chocolate Chip Banana Muffins

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