I’m just gonna say it… banana bread has saved me more times than I can count. Ripe bananas staring me down from the counter like “girl, it’s now or never”… and me, in my pajamas, not ready for a grocery run.
And this right here? This gluten-free chocolate chip banana bread recipe? It’s my ride-or-die. My go-to. My humble little kitchen hero.
And honestly… nobody ever guesses it’s gluten-free.
Why This Banana Bread Hits Different
→ No weird textures.
→ No crumbly disaster.
→ No “oh wow this tastes healthy” energy.
It’s soft, moist (yeah, I said it), loaded with melty chocolate chips, and has that golden crust that makes you cut a slice, then cut “just a little more”… until it’s basically gone.
Perfect for breakfast, snacks, late-night cravings, or straight outta the pan standing over the sink. No judgement here.
How To Store Gluten-Free Banana Bread (If It Lasts That Long)
→ Room Temp: 2-3 days wrapped tight
→ Fridge: 1 week in an airtight container
→ Freezer: Up to 3 months (slice it first for easy grab-and-go)
Warm it up for that fresh-from-the-oven feeling every time.
Real Life Tips From My Kitchen
Got overripe bananas but no time to bake? Freeze them! Peel first. Freeze in zip bags. Thaw when ready.
Dairy-free? Use coconut oil + dairy-free yogurt + Enjoy Life chocolate chips.
No Greek yogurt? Sour cream works. Even regular plain yogurt in a pinch.
Want bakery-style vibes? Sprinkle raw sugar on top before baking for a crunchy crust.
Why Gluten-Free Folks Swear By This Recipe
Look, gluten-free baking can be brutal sometimes. Dry. Gritty. Weird textures. I’ve been there.
But this banana bread? Never lets me down. It’s fluffy. It’s rich. It tastes just like real banana bread because… it is real banana bread. No sad substitutes. Just good, honest food that happens to be gluten-free.
And honestly? My gluten-eating friends devour it like it’s nothing special — which is the biggest compliment of all.
Perfect Pinterest-Friendly Serving Ideas
Sliced thick with a swipe of peanut butter
Toasted with a little butter + honey
As French toast (trust me, game changer)
Crumbled over vanilla ice cream
Packed in lunchboxes
Wrapped up pretty for gifts
Final Thoughts From My Tiny Kitchen
Banana bread doesn’t ask for much. Just some tired bananas and a little time.
But the payoff? Comfort. Nostalgia. Happiness in a slice.
And this gluten-free chocolate chip banana bread? It’s the recipe I hope you scribble down on a stained index card someday… the one your kids ask for… the one that just feels like home.
Fresh, simple, unfussy food always wins.
Print
Gluten-Free Chocolate Chip Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Gluten Free
Description
This gluten-free chocolate chip banana bread is crazy soft, perfectly sweet, and loaded with melty chocolate chips. Made with simple pantry staples and ripe bananas, it’s a foolproof recipe everyone will love — gluten-free or not.
Ingredients
Dry Stuff:
2 cups gluten-free all-purpose flour (I swear by King Arthur or Bob’s Red Mill 1:1 blend — both easy to find in the US)
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional, but gives it that warm cozy vibe)
Wet Stuff:
3 ripe bananas (like, ugly spotty ones — the riper, the better)
2 large eggs (room temp is best)
½ cup melted butter (or coconut oil for dairy-free)
¾ cup brown sugar (packed in tight like bad decisions)
1 tsp vanilla extract (the real stuff, always)
½ cup plain Greek yogurt or sour cream (makes it crazy soft)
Bonus Stuff:
1 cup chocolate chips (I love semi-sweet or dark — use dairy-free if needed)
Extra chocolate chips for sprinkling on top because we’re not amateurs.
Tools You’ll Need (Nothing Fancy)
Mixing bowls
Whisk & spoon (or a mixer if your arms said nope)
Loaf pan (9×5)
Parchment paper
Toothpick or knife for testing
Instructions
Step 1: Preheat The Vibe
Set that oven to 350°F (175°C). Line your loaf pan with parchment paper for easy removal. Trust me on this — nobody likes banana bread stuck to the pan.
Step 2: Mash Those Bananas
Grab a big bowl. Peel those sweet, spotted bananas and mash ’em with a fork or potato masher until mostly smooth. A few lumps are fine. It’s banana bread, not baby food.
Step 3: Mix Wet Ingredients
To the bananas, add:
Melted butter
Brown sugar
Eggs
Vanilla
Greek yogurt
Whisk it all together until smooth and glossy like you totally know what you’re doing.
Step 4: Add Dry Ingredients
In another bowl, whisk together:
Gluten-free flour
Baking soda
Salt
Cinnamon
Dump this into your wet mix and stir just until combined. Don’t overthink it. Don’t overmix it.
Step 5: Chocolate Rain
Fold in those chocolate chips like the star you are.
Step 6: Bake It Baby
Pour the batter into your prepared loaf pan. Sprinkle extra chocolate chips on top because… why wouldn’t you?
Bake for 55-65 minutes. Start checking around 55 min — toothpick should come out mostly clean (a little melty chocolate is a win).
Step 7: Patience is a Virtue (Or Not)
Let it cool in the pan for 10-15 minutes. Then lift it out and cool completely on a wire rack.
OR slice it warm, let those chocolate chips be all gooey, and live your best life.
Notes
→ Use very ripe bananas for best flavor and sweetness.
→ Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure works best.
→ Swap butter for coconut oil and use dairy-free chocolate chips to make it completely dairy-free.
→ Store leftovers at room temperature for 2-3 days, in the fridge up to a week, or freeze slices for 3 months.
→ Amazing toasted with butter or peanut butter for breakfast!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
