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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 32

Total Time 42

Servings

Calories 177kcal

Author Amee

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.

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.