I still remember the smell of banana bread wafting through my grandma’s kitchen. It wasn’t just food—it was her way of saying she loved us.
Now, I’ve made it my mission to keep that tradition alive while giving it a healthy twist. This chocolate chip banana bread is gluten-free, moist (sorry, no other word works here!), and packed with the comfort of ripe bananas and gooey chocolate chips.
Whether you’re making it for breakfast, a snack, or dessert, it’s the kind of treat that brings everyone to the table.
Tips & Variations
- Nutty Twist: Add ¼ cup chopped walnuts or pecans for a satisfying crunch.
- Sugar-Free Option: Replace chocolate chips with chopped dates or raisins.
- Make It Vegan: Swap the eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit for 5 minutes).
- Substitute Sweeteners: Honey works well in place of maple syrup, but it’ll have a slightly different flavor.
- Moisture Tip: Overripe bananas are key for that natural sweetness and moist texture. The browner, the better!
Serving Suggestions
Slice it up and serve warm with a pat of butter or your favorite dairy-free spread. It also pairs beautifully with a morning coffee or an afternoon tea.
Chocolate Chip Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A gluten-free banana bread recipe made with ripe bananas and chocolate chips. It’s moist, flavorful, and perfect for any time of day.
Ingredients
- 3 medium ripe bananas (mashed, about 1 ½ cups)
- 2 large eggs (room temperature)
- ⅓ cup melted coconut oil (or any neutral oil)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 ¾ cups gluten-free all-purpose flour (look for one with xanthan gum included)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional but adds warmth)
- ½ cup semi-sweet chocolate chips (dairy-free, if needed)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the bananas with a fork or potato masher until smooth. Stir in the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—it’s okay if there are a few small lumps.
- Gently fold in the chocolate chips, reserving a few for sprinkling on top.
- Pour the batter into your prepared loaf pan. Sprinkle the reserved chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. (If you can wait that long!)
Notes
Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads & Loaves
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
