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    Home » Breakfast » Super Moist Banana Bread Recipe (Gluten Free)

    Super Moist Banana Bread Recipe (Gluten Free)

    Published: Feb 7, 2021 · Modified: Dec 5, 2021 by Amanda With 1 Comment

    Jump to Recipe - Print Recipe

    Gluten Free Chocolate Chip Banana Bread recipe. You will love this easy and delicious super moist Banana Bread recipe. It's so moist and soft with little pockets of chocolate chips you won't believe it's gluten free! Banana bread with only two bananas. Which makes it perfect for using up those leftover bananas and reducing food waste.

    finished banana bread in baking tin beside two bananas

    You will love making this recipe 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 and dairy free butter. You might also enjoy my gluten free banana cake or Blueberry banana bread.

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    Jump to:
    • Recipe variations
    • Equipment and ingredients
    • Recipe Steps
    • Recipe Tips
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Recipe variations

    You can enjoy a slice of this moist banana bread with a cup of coffee on its own or with your favorite spread on top. I used milk choc chip but you can use your preferred chocolate. Use chopped chocolate if you want larger pockets of chocolate in your banana and chocolate loaf cake or try my Gluten free blueberry banana bread if you prefer to use fresh fruit. Whichever you use it will still turn out delicious.

    slices of banana bread stacked on top of each other
    Choc chip Banana Bread

    Equipment and ingredients

    Gluten free banana bread labelled ingredients

    Equipment

    • I used 8"x4" loaf tin

    Ingredients need for moist banana bread 

    • Self Raising Flour (Gluten Free) - Be sure to use gluten free flour. I used Doves free from with worked really well for this recipe.
    • Unsalted Butter (Melted) - You can also use a dairy free alternative if required.
    • 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.
    • Eggs - Kept at room temperture.
    • Ripe Banana's - (Mashed) It won't be banana bread without them.
    • Vanilla extract - Adds additional flavor to the bread.
    •  salt

    See the recipe card for quantities.

    Recipe Steps

    • flour mixture in a bowl
    • banana being mashed with a fork in a bowl
    • 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 seperate bowl mash the bananas.
    • Mashed banana being added to wet mixture
    • In a separate bowl mix together melted butter, eggs, and vanilla.
    • Then add mashed bananas to the wet mixture.
    • Banana bread batter fully combined with a whisk in a bowl
    • Add the wet mix to the dry mix and stir until fully combined.
    • Chocolate chip banana bread mixture in a baking loaf tin with extra chocolate chips sprinkled on top
    • 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.

    Recipe Tips

    • 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 other Gluten free self raising flour 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.
    • 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.

    Recipe FAQs

    How many Bananas are needed for this recipe?

    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.

    What is the best chocolate to use?

    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.

    What gluten free flour to use in this recipe?

    This recipe will work well with any gluten free self raising flour. I used Doves Freee self raising flour.

    How to store the bread?

    The bread can be stored in an airtight container for you to enjoy for up to 3-4 days.

    Is it suitable for freezing?

    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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    My other recipes you might like

    • Gluten free blueberry banana bread with two pieces sliced with a small bowl of blueberries
      Gluten free Blueberry Banana Bread
    • stack of pancakes topped with fruit and syrup
      Gluten Free Pancakes

    📖 Recipe

    finished banana bread in baking tin beside two bananas

    Super Moist Banana Bread Recipe (Gluten Free)

    Easy and delicious Chocolate Chip Banana Bread. You will love this easy and delicious super moist Banana Bread recipe. It's so moist and soft with little pockets of chocolate chips you won't believe it's gluten free! Banana bread with only two bananas. Which makes it perfect for using up those leftover bananas and reducing food waste.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: 2 bananas, banana bread, Banana bread with, chocolate chip, gluten free, super moist
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Servings: 1 loaf cake
    Author: Amanda
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    Equipment

    • I used 8"x 4" loaf tin

    Ingredients

    • 175 grams Self Raising Flour (Gluten Free)
    • 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

    Instructions

    • 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.

    Notes

    Notes: Always check your ingredients are Gluten free as some chocolate may contain gluten.
    Chocolate: I used milk chocolate but this also works well with dark chocolate or a combination of both.
    STORAGE: This can be stored in an airtight container for you to enjoy for up to 3-4 days.
    FREEZING: 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.
    Flour: This recipe will work well with any gluten free self raising flour. I used Doves Freee self raising flour.
    looking down on finished banana bread next to white napkin and two bananas

    I hope you enjoyed this moist 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.

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    Reader Interactions

    Comments

    1. David

      December 05, 2021 at 2:03 pm

      This was the first time I made banana bread and it turned out great. I will be making it again.5 stars

      Reply

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