Gluten-Free Chocolate Chip Banana Bread
This gluten-free banana bread is made with oat flour and brown rice flour to create a moist, tender, and flavorful loaf of gluten-free quick bread.
Servings 18
Calories 177kcal
Ingredients
- 4 small ripe bananas
- 1/3 cup melted butter can sub coconut oil, but butter gives it the best flavor
- 1 cup coconut sugar
- 1 egg
- 3/4 cup brown rice flour
- 3/4 cup oat flour gluten-free
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts *optional, but amazing
Instructions
- Preheat oven to 350 degrees F.
- Mash bananas and mix with butter, in the bowl of an electric mixer, until smooth. Add coconut sugar and egg. Blend.
- Mix dry ingredients, except chocolate chips and nuts, with a whisk and add to the wet ingredients. Mix until well incorporated and then stir in chocolate chips and nuts.
- Pour into 3 buttered mini loaf pans or into a muffin pan (makes about 18 muffins) and bake for 20 minutes (for muffins) and 30-35 minutes, or until a toothpick comes out clean, for mini loaves.
Notes
- Make sure that the butter is measured before melting.
- I used 6x3.5x2 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.
- 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.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 157mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg