Gluten Free Chocolate Chip Banana Bread recipe. You will love this easy and delicious Gluten-Free Chocolate Chip Banana Bread. It's so moist and soft with little pockets of chocolate chips you won't believe it's gluten free! This recipe only requires two ripe bananas, Which makes it perfect for using up those leftover bananas and reducing food waste.
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 recipe.
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Recipe variations
You can enjoy a slice of this banana bread with a cup of coffee on its own or with your favorite spread on top. I used milk chocolate chips but you can use your preferred chocolate. Use chopped chocolate if you want larger pockets of chocolate in your chocolate chip banana bread gluten free or try my Gluten free blueberry banana bread if you prefer to use fresh fruit. Whichever you use it will still turn out delicious.
Equipment and ingredients
EQUIPMENT
- I used 8"x4" loaf tin
INGREDIENTS
- 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 alernative 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 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
Recipe Steps
- 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 makes it easy to lift the bread out when cooled.
- Mix all dry ingredients in a large bowl and set aside.
- In a seperate bowl mash bananas.
- In a separate bowl mix together melted butter, eggs, and vanilla.
- Then add mashed bananas to the wet mixture.
- Add wet mix to the dry mix and stir until 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.
Recipe FAQs
Only 2 ripe bananas are required for this recipe, which I mashed with a fork as I like to leave some little chunks of bananas but 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.
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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My other recipes you might like
Chocolate Chip Banana Bread (Gluten Free)
Equipment
- I used 8"x 4" loaf tin
Ingredients
- 175 g Self Raising Flour (Gluten Free)
- 110 g Unsalted Butter (Melted)
- 100 g Light Brown Sugar
- 100 g Chocolate Chips of your choice Save a small handful for sprinkling on top.
- 2 Eggs
- 2 Ripe Banana's (Mashed)
- 1 teaspoon Vanilla essence/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
I hope you enjoyed this 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.
Did you make this recipe? I would love to hear from you!