How to make a one-bowl, gluten-free chocolate chip banana bread. Simple and easy recipe with gooey, chocolaty goodness in every bite!
My kids love banana bread with chocolate chips. Being that I love all things chocolate, including my favorite gluten-free chocolate zucchini cake, it's no problem for me to add all that melted chocolaty goodness to our favorite gluten-free banana bread recipe.
There's just something special about bananas and chocolate. It's almost like pairing together peanut butter and chocolate.
I think the best thing about this recipe is that it's gluten-free, and by using cup for cup gluten-free flour, you can't even tell the difference! Not to mention, this banana bread is also naturally dairy-free, so long as you use dairy-free chocolate chips.
I love chocolate chip banana bread for a few reasons. First, it's deliciously moist, light and fluffy with unbeatable chocolaty, banana flavor; second, my family loves it, and we simply can't get enough of it! Finally, this is a super quick and easy recipe that you can whip up in 15 minutes or less (plus an hour or so baking time).
In terms of easy desserts, this recipe is right up there with gluten-free blueberry muffins, although it's not quite good enough to beat out my favorite gluten-free lemon pound cake, unless I'm REALLY craving chocolate.
Anyway, you're going to love this recipe. It's easy to make and you only need one mixing bowl. Plus, it bakes up into a delicious loaf of gluten-free bread that you can slice and enjoy for a snack, for breakfast, dessert, etc.
Why You'll Love This Chocolate Chip Banana Bread
- This is a quick and easy, one bowl banana bread recipe. Better yet, you can whip it up in 15 minutes or less, plus about an hour of baking time in the oven.
- It's gluten-free, and you can't even tell! Moreover, it can easily be made dairy-free with one simple ingredient swap.
- I'll show you how to bake up a GF chocolate chip banana bread that's moist, light and fluffy while still firm enough to slice. Melted chocolaty goodness paired with an unbeatable banana flavor in every bite!
- Thanks to the added chocolate, this banana bread is great for kids. My kids definitely approve.
Ingredients & Substitution Notes
- Mashed Bananas – It is best to use overripe bananas for any banana bread recipe. Not only will this result in better flavor, but the overripe bananas will also give off a softer texture that can't be had with underripe bananas.
- Egg – In this recipe, eggs assist in better rise, a more tender texture and an improved flavor. Although eggs are not dairy, it is definitely possible to make this an egg-free banana bread. The Pioneer Woman has a great list of the Best Egg Substitutes that would work very well for this recipe.
- Gluten-Free All-Purpose Flour – The trick to making good gluten-free banana bread is in simply switching out the all-purpose flour for a “cup for cup” gluten free flour. Cup for cup means you don't have to do any figuring or measuring to try and figure out how much flour to use because you use the same amount. I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Of course, if gluten is not a concern, you can substitute regular all-purpose flour with no trouble at all.
- Canola Oil – I recommend using canola oil. If that's not available for whatever reason, you can substitute 1:1 using vegetable oil, coconut oil, avocado oil, or even unsweetened applesauce. Although not preferred, you can also use melted unsalted butter instead, or, if dairy is a concern, you can use melted Earth Balance buttery sticks.
- Chocolate Chips – Be sure to get gluten-free chocolate chips. You'd be surprised at how many chocolate chips in the store contain wheat! And if dairy is a concern, make sure they're dairy-free as well.
Keep in mind, all of the amounts you'll need are in the printable recipe card below.
How to Make Gluten-Free Chocolate Chip Banana Bread
Before getting started, prepare your loaf pan by spraying it well with non-stick cooking spray. This will keep your banana bread from sticking to the sides. Let's get started…
How to Mix Up the Batter
- In a large mixing bowl, mash up the bananas, and cream (or mix) with the sugar. I use my mixer to mash them, but you can also smash the bananas with a fork.
- Add the egg to the banana/sugar mixture.
- Mix the dry ingredients and canola oil into the sugar mixture.
- Gently fold the chocolate chips into the mixture.
How to Bake It
Then just pour the batter into a prepared loaf pan, and then sprinkle the top with the extra chocolate chips. Then, bake at 350ºF for about an hour, or until the top is a deep golden-brown. Additionally, a toothpick or cake tester inserted into the center should come out clean.
After it's finished baking, I usually let it cool in the pan for a good 10 to 15 minutes, after which you can run a knife around the edge and plop it out onto a wire rack to cool completely.
How to Serve It
Although banana bread is absolutely delicious served hot out of the oven, I have always found that it is much easier to slice up after it has cooled on a wire rack for at least an hour. Either way, it'll be equally as delicious.
I just love a good slice of chocolate chip banana bread lathered with butter (or even these dairy-free buttery sticks if you're dairy free) and served with a piping hot cup of coffee or a cold glass of milk. You can also top it off with a dollop of homemade whipped cream!
Expert Tips and Recipe FAQ's
Yes, you can. In fact, this banana bread is already naturally dairy free. Just make sure to buy dairy-free chocolate chips, and you should be good. That said, it's always best to check all of the ingredient labels just to be sure.
There are many factors that can contribute to crumbly banana bread. As I mentioned earlier, it is important to use a quality cup for cup gluten-free flour, like Authentic Foods Classical Blend. Moreover, butter can also make banana bread more crumbly, as it absorbs the moisture out of the batter when mixing. This is why I recommend using canola oil over anything else. Using underripe bananas and overcooking the banana bread can also make banana bread crumbly and/or rubbery in texture. If all else fails, try sifting the flour!
First off, make sure that your baking powder is not expired. It is also possible that your banana bread needs xanthan gum for strength. Thankfully, most cup for cup gluten-free flours already contain some xanthan gum, but if yours does not, you may need to add more– Just be sure to follow the package instructions and recommended amount.
This is usually because the banana bread was undercooked, which prevents the middle from fully setting up and causes the bread to collapse as it cools. A rule of thumb is to insert a toothpick or cake tester into the center of the bread, and if it comes out clean, it's done. If the top is browning too quickly, simply cover your banana loaf with a sheet of aluminum foil until done.
Yes, you can. Just be sure to wrap it up really well in a freezer bag or aluminum foil. Or store it in an airtight container to prevent freezer burn.
Store banana bread wrapped in plastic wrap, in a food storage bag, or in an airtight container. Stored this way, it should be good for 3-4 days at room temperature.
What Else Can I Add to Banana Bread?
There are a few things you can do to switch up this recipe and maybe even make it more flavorful…
- Add chopped walnuts, chopped pecans, or sliced almonds.
- Add dried cranberries or dried cherries.
- Make the bread in mini loaf pans instead of one big loaf pan.
- Make chocolate chip banana muffins instead of bread. To do so, just pour the batter into a muffin tin instead of a loaf pan.
- Spread a simple cookie icing on top of the bread while it's still warm, letting it soak in for even more flavor!
More Gluten-Free Recipes You'll Love
- If you like banana bread, you'll LOVE this classic gluten-free zucchini bread.
- Better yet, try making these scrumptious gluten-free zucchini muffins. What's more is they're even dairy-free!
- Learn how to make the BEST gluten-free angel food cake from scratch. Top it off with a pile of strawberries and a big dollop of whipped cream for a simple but delicious dessert.
- Craving pumpkin spice? You'll definitely like these gluten-free pumpkin muffins.
- My family loves gluten-free American pancakes because they make the best lazy weekend breakfast or brunch, paired with a piping hot cup of coffee.
- These bakery style blackberry and strawberry muffins can easily be made gluten-free, and they're jam-packed with sweet berry flavor.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!
Gluten-Free Chocolate Chip Banana Bread
Equipment
- Stand Mixer optional
- 1 Loaf Pan
Ingredients
- 3 Ripe Bananas
- 1 cup Pure Cane Sugar
- 1 Large Egg
- 1 3/4 cup Gluten-Free All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 tablespoons Canola Oil
- 1 1/4 cups Chocolate Chips
Instructions
- Before getting started, pre-heat your oven to 350° F and prepare your loaf pan by spraying it with non-stick cooking spray.
- Using a fork, mash up the bananas, and cream (or mix) them with the sugar.
- Add the egg to the sugar mixture, mixing well.
- Mix the dry ingredients and the canola oil into the sugar mixture.
- Gently fold 1 cup of the chocolate chips into the bread batter, mixing them in well.
- Pour or scrape the batter into the prepared loaf pan, and sprinkle the top with the extra 1/4 cup of chocolate chips.
- Bake at 350° F for about 1 hour, or until the top is a deep golden-brown and a toothpick or cake tester inserted into the center comes out clean.
- Let it cool in the pan for a good 10 to 15 minutes; then run a knife around the edge, and plop it out onto a wire rack to cool completely.
- Slice and serve.
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