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