Easy Gluten Free Chocolate Chip Banana Bread recipe. You will love this easy and delicious soft super moist Banana Bread. With little pockets of gooey chocolate chips, you won't believe it's gluten free and only uses two bananas. Which makes it perfect for using up those leftover ripe bananas and reducing food waste.
You will love making this gluten free chocolate chip banana bread as it's so easy and doesn't require a lot of steps to get results. I wanted to keep it as simple as possible.
This recipe is easily adapted to make gluten free dairy free banana bread. All you have to do is switch to your preferred dairy free chocolate chips and dairy free butter.
- Gluten free Self raising flour - I used Doves free from with worked really well for this recipe. To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- Unsalted Butter (Melted) - You can also use a dairy free butter if you want to make dairy free banana bread.
- Light Brown Sugar - I love using light brown sugar in my banana bread but you can use caster sugar or a mix of half caster sugar and brown sugar if preferred.
- Chocolate Chips - Save a small handful of choc chips for sprinkling on top. Always check that your chocolate chips are gluten free as some brands may contain gluten. You might find my gluten free chocolate information helpful.
- Eggs - Use large eggs kept at room temperature.
- Ripe Banana's - (Mashed) It won't be banana bread without them.
- Vanilla extract - Adds additional flavor to the bread.
See the recipe card for quantities.
- Preheat oven to 175°c/340°F/Gas Mark 4. Prepare your baking tin with greaseproof paper. I like to wrap paper over the edges of the tin as it makes it easy to lift the bread out when cooled.
- Mix all the dry ingredients in a large bowl and set aside.
- In a separate bowl mash the bananas.
- In a separate bowl mix together melted butter, eggs, and vanilla.
- Then add mashed bananas to the wet mixture.
- Add the wet mix to the dry mix and stir until fully combined. Add chocolate chips to the batter keeping a small handful aside and mix well.
- Transfer mixture to loaf tin and spread evenly. Sprinkle the remaining chocolate chips over the top of your mixture.
- Place the tin in the oven for approximately 60 minutes. Do not open the oven until this time as you don't want the heat to be lost from the oven.
- Check your bread with a skewer and when it comes out almost clean it's ready to be moved to the cooling rack. Leave the bread in the tin until fully cooled.
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Note: To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- Dairy free Banana bread - to make dairy free banana bread all you have to do is substitute the butter and chocolate chips for dairy free butter and dairy free chocolate chips.
- Fruit - As an alternative to chocolate chips you can add a handful of your preferred berries. Such as blueberries or raspberries.
- Double chocolate - You can mix it up by using both milk and dark chocolate chips.
Only 2 ripe bananas are required for this recipe, which I mashed with a fork as I like to leave some little chunks of banana. You can mash the bananas to your preferred consistency if you prefer your bananas to be smooth. Using Gluten free ingredients so is perfect if following a gluten free diet.
To make gluten free banana chocolate cake I used milk chocolate but this also works well with dark chocolate or a combination of both. Always check that the chocolate is gluten free as some chocolate brands may contain gluten.
This recipe will work well with any gluten free self raising flour. I used Doves Freee self raising flour.
The bread can be stored in an airtight container for you to enjoy for up to 3-4 days.
Yes, it sure is! The bread can be frozen and kept in a freezer-safe container or alternatively sliced in a freezer bag for up to 3 months for you to take out when you desire.
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Gluten free Chocolate Chip Banana bread
Nutritional information is meant as a guideline and all information is approximate.
- 8"x 4" loaf tin
- 175 grams Self Raising Flour (Gluten Free) To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 110 grams Unsalted Butter (Melted)
- 100 grams Light Brown Sugar
- 100 grams Chocolate Chips of your choice Save a small handful for sprinkling on top.
- 2 Large Eggs
- 2 Ripe Banana's (Mashed)
- 1 teaspoon Vanilla extract
- ¼ teaspoon salt
- Preheat oven to 175°c/340°F/Gas Mark 4.Prepare baking tin with greaseproof paper. I like to wrap paper over the edges of the tin as it make it easy to lift bread out when cooled.
- Mix all dry ingredients in a large bowl and set aside.
- In a separate bowl mix together melted butter, eggs and vanilla then add mashed bananas.
- Add wet mix to dry mix and stir until combined Then add chocolate chips keeping a small handful aside.
- Transfer mixture to the loaf tin and spread evenly. Sprinkle the remaining chocolate chips over the top of your mixture. Place the tin in the oven for approximately 60 minutes. Do not open the oven until this time as you don't want heat to be lost from the oven.
- Check your bread with a skewer and when it comes out almost clean its ready to be moved to the cooling rack. Leave the bread in the tin until fully cooled as the bread will be too delicate to slice while it is still warm.
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free chocolate chip banana bread recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.