Gluten free Chocolate Chip Banana bread

finished banana bread in baking tin beside two bananas

5 from 12 votes

Gluten free Chocolate Chip Banana bread

Easy and delicious gluten free 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 ripe bananas and reducing food waste.

Prep Time10

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: Slices

Calories: 340kcal

Author: Amanda

Equipment

8"x 4" loaf tin

Ingredients

175 grams Self Raising Flour (Gluten Free) To make self raising flour at home by mixing 2 teaspoons of gluten free 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

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.

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