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There is nothing more comforting, rewarding, and foolproof than a loaf of home-baked gluten-free chocolate chip banana bread. Whenever I have overripe bananas, I combine them with oat flour and dark chocolate chips to create this soft, lightly sweet, and perfectly tender loaf with pockets of melted chocolate in every slice. All I need is 45 minutes and simple ingredients for this staple homemade baked treat.
For this gluten-free chocolate chip banana bread, I use wholesome ingredients and smart swaps to ensure it is still incredibly satisfying in every way. I have done this with great success for many recipes, like my gluten free banana chocolate chip muffins, which are equally fulfilling. Make sure you keep those overripe bananas and treat yourself to one of these recipes.
I remember back during lockdown, banana bread had a major comeback. It was the perfect gateway into settling into a slower pace and returning to a more holistic approach to life. A friend of mine with celiac disease told me she felt a bit left out among all the trending baked goods, so I made sure to send her this recipe. I should mention that historically, she is not the best in the kitchen, but she absolutely nailed this one. It was not long before she moved on to a gluten-free version of my blueberry banana oat bread. I like to think this recipe kick-started her newfound appreciation for baking.
The thing that stands out to me is how well this gluten-free chocolate chip banana bread mimics that tender crumb that the original is known for. Besides that, this recipe uses ingredients with far more nutritional value than most standard recipes, which I love as a mom and health coach. Bananas add a natural sweetness and moisture, while the oat flour provides structure, fiber, and a soft texture. There is also very little sugar in this recipe, which means I can indulge in that second slice without guilt.
One of the things I appreciate is how easy this recipe is. There is a reason that I recommend it to amateur bakers. I make sure to build the batter gradually to avoid any overmixing, starting by combining wet and dry ingredients separately before folding them together. This is one of the ways I ensure a soft interior as my banana loaf bakes to a golden finish.
My friend once asked me why banana bread seemed to be the unofficial bread during times of crisis, referring to the COVID-19 pandemic. Interestingly enough, she was not wrong. I did some research and discovered that banana bread first gained wide popularity during the Great Depression as a way to use overripe bananas and bake a “bread” with rations. Personally, I love it because it is a reliable recipe that does not require extravagant ingredients or techniques. It is humble and comforting, and it is definitely something I recommend baking as often as possible.
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🥘 Ingredients
Just because this is a gluten-free chocolate chip banana bread recipe does not mean any specialty ingredients are required. I make mine with pantry staples as listed below:
Oat flour: I use oat flour for a solid but gluten-free structure while adding a hearty base.
Flax eggs: This is used as a binding agent in place of eggs.
Coconut oil: Melted coconut oil adds a richness that helps keep the crumb soft.
Maple syrup and coconut sugar: I combine these ingredients for a natural sweetness without relying on refined sugar.
Flavorings: I use vanilla extract, salt, and ground cinnamon to create a comprehensive flavor profile.
Greek yogurt: This helps keep the loaf moist while adding a bit of protein.
Baking soda: I rely on this to give the bread a rise.
Chocolate chips: I fold in dark chocolate chips to balance out the natural sweetness.
Bananas: This recipe requires very ripe bananas for the flavor, sweetness, and texture.
🔪 How To Make
This gluten-free chocolate chip banana bread comes together in one bowl with a few simple steps. This is how I make it:
Preheat and prep wet ingredients: I preheat the oven to 350F, and line my loaf pan. Then I mash the bananas in a large bowl and mix in the prepared flax egg until combined.
Add remaining wet ingredients: Next, I whisk in the yogurt and coconut oil.
Whisk in vanilla and sugar: I follow this by adding in my coconut sugar, maple syrup, and vanilla, and whisk to combine.
Sprinkle over some dry ingredients: Then I sprinkle the baking soda, cinnamon, and salt over the wet ingredients and stir until combined.
Add remaining dry ingredients: I gently stir in the flour until just barely combined.
Fold in chocolate chips: Next, I gently fold in my chocolate chips, taking care not to overwork the mixture.
Place in pan: Using a plastic spatula, I scrape the batter into my prepared loaf pan.
Bake: I bake the loaf for 25-30 minutes until a toothpick inserted in the center comes out clean. Then I remove it from the oven and allow it to cool for 15 minutes before serving and slicing.
My #1 Secret Tip for this gluten-free chocolate chip banana bread recipe is to allow the batter to rest for 10 minutes before baking. Since I use oat flour, this step gives it a chance to hydrate properly, creating a softer, more cohesive crumb.
Other Tips To Keep In Mind:
- Use very ripe bananas: I always choose bananas with a lot of brown spots for the best natural sweetness and moisture.
- Do not overmix: I stir the batter until just combined to avoid overworking the oat flour and baking a dense loaf.
- Check early: Check the loaf a few minutes before it is due to come out to avoid overbaking.
- Cool before slicing: After the loaf is done in the oven, I allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool down completely. This way, my loaf holds together nicely when I slice it.
- Cover if it browns too much: If I notice the top of the loaf brown while the inside has not completed cooking, I cover the loaf with a loose piece of tin foil, ensuring there is sufficient airflow, without direct exposure to the element.
📖 Variations
I have loved testing out a few variations of this gluten-free chocolate chip banana bread, and these are 3 of my favorites:
Nutty add in: I add 1/2 cup of chopped walnuts or pecans to the batter with the chocolate chips for added texture and healthy fats. My kids love this version with an extra spread of their favorite nut butter. For nut allergies, opt for 1/2 cup of sunflower seeds and sunflower butter instead.
Muffin version: Instead of using a loaf pan, I divide the batter into a 12-cup lined muffin tin and bake for 20-22 minutes. These are great for busy mornings and easy lunch box prep.
Zucchini boost: I mix in 1/2 cup finely grated zucchini for added texture and nutrients. Just be sure to squeeze all the excess moisture from the zucchini before mixing it into the batter.
🍽 Serving Suggestions
This gluten-free banana bread is perfect for any occasion, and whenever I am serving it to guests, I like pairing it with some condiments and drinks that enhance the flavor while keeping it gluten-free. Next time you bake a loaf, try it with my white chocolate hazelnut spread for a lavish topping, alongside my healthy hot chocolate with cinnamon to match the flavors in the loaf.
A few months ago, I baked this gluten-free loaf, sliced it up, and froze it for a so-called rainy day. Just a few weeks later, on a very rainy morning, I entered the kitchen with zero idea of what to make for our Saturday breakfast. I considered plain toast as a joke and then remembered the slices in my freezer. I toasted the slices of banana bread and served it with a generous spread of my strawberry chia seed jam and a banana peach smoothie. Everyone loved it so much, you would never have guessed it was a last-minute invention.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled banana bread in an airtight container in the fridge for up to 2 weeks.
Freezing: I wrap individual slices in plastic wrap and freeze for up to 2 months.
Reheating: Whether frozen or refrigerated, I warm slices in the microwave for about 20 seconds or in a toaster oven until heated through.
❓ Recipe FAQs
I prefer very ripe bananas since they are naturally sweeter and much softer, making them easier to mash into a smooth batter. If I am short on time, I place the bananas, in their skin, on a baking sheet and bake them at 300F for 10-15 minutes until the skin has darkened and the fruit softened. I wait until they are cooled down before using.
A flax egg is one of the 13 vegan egg substitutes and replacements that I use. It is very simple to make at home. I mix 1 tablespoon of ground flaxseed with 2 1/2 – 3 tablespoons of water and let it sit for 5 minutes until thickened. I wait until it has formed a gel-like consistency before adding it to the batter. These measurements are the equivalent of 1 flax egg.
Yes, you absolutely can! In fact, this is one way I ensure that the flour has not been cross-contaminated by any other products that may contain gluten. I make this by blending rolled oats in a high-speed blender until they turn into a fine powder. If the oats are not blended well enough, the flour may be too coarse. For an extra fine result, I like to sift my oat flour.
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📋 Recipe Card
Gluten Free Chocolate Chip Banana Bread
There is nothing more comforting, rewarding, and foolproof than a loaf of home-baked gluten-free chocolate chip banana bread. Whenever I have overripe bananas, I combine them with oat flour and dark chocolate chips to create this soft, lightly sweet, and perfectly tender loaf with pockets of melted chocolate in every slice. All I need is 45 minutes and simple ingredients for this staple homemade baked treat.
Servings: 16 slices
Calories: 136kcal
- My #1 Secret Tip for this gluten-free chocolate chip banana bread recipe is to allow the batter to rest for 10 minutes before baking. Since I use oat flour, this step gives it a chance to hydrate properly, creating a softer, more cohesive crumb.
- Use very ripe bananas: I always choose bananas with a lot of brown spots for the best natural sweetness and moisture.
- Do not overmix: I stir the batter until just combined to avoid overworking the oat flour and baking a dense loaf.
- Check early: Check the loaf a few minutes before it is due to come out to avoid overbaking.
- Cool before slicing: After the loaf is done in the oven, I allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool down completely. This way, my loaf holds together nicely when I slice it.
- Cover if it browns too much: If I notice the top of the loaf brown while the inside has not completed cooking, I cover the loaf with a loose piece of tin foil, ensuring there is sufficient airflow, without direct exposure to the element.
Serving: 1slice | Calories: 136kcal | Carbohydrates: 22.7g | Protein: 2.3g | Fat: 4.4g | Saturated Fat: 3.2g | Sodium: 42mg | Fiber: 2.5g | Sugar: 12g