Indulge in the delightful combination of sweet bananas and rich chocolate chips with this gluten-free banana bread recipe. Perfect for breakfast, a snack, or even dessert, this moist and flavorful bread will satisfy your cravings while being friendly to those with gluten sensitivities.
When preparing this recipe, you may need to visit the supermarket for a few specific ingredients. Ensure you have gluten-free flour, which can often be found in the baking aisle or health food section. Additionally, make sure to pick up ripe bananas for optimal sweetness and flavor. The rest of the ingredients are typically pantry staples.

Ingredients for Gluten-Free Banana Bread With Chocolate Chips
Mashed ripe bananas: Provides natural sweetness and moisture to the bread.
Gluten-free flour: A blend of flours that do not contain gluten, essential for those with gluten sensitivities.
Baking soda: A leavening agent that helps the bread rise.
Salt: Enhances the flavors of the other ingredients.
Melted butter: Adds richness and moisture to the bread.
Sugar: Sweetens the bread and helps with browning.
Beaten eggs: Provides structure and stability to the bread.
Vanilla extract: Adds a warm, sweet flavor to the bread.
Chocolate chips: Adds bursts of chocolatey goodness throughout the bread.
Technique Tip for This Recipe
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will enhance the natural sweetness and moisture of the banana bread. Use a fork or a potato masher for a smoother consistency, which helps in achieving a uniform texture in the final product.
Suggested Side Dishes
Alternative Ingredients
mashed ripe bananas - Substitute with applesauce: Applesauce can provide similar moisture and sweetness, though the flavor will be slightly different.
gluten-free flour - Substitute with almond flour: Almond flour is a great gluten-free alternative that adds a nutty flavor and extra moisture.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but note that it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and similar moisture.
sugar - Substitute with honey: Honey is a natural sweetener that can replace sugar, though it will add a distinct flavor and extra moisture.
beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the other ingredients.
chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a similar texture and sweetness.
Other Alternative Recipes Similar to This Banana Bread
How To Store / Freeze This Banana Bread
- To keep your banana bread fresh, wrap it tightly in plastic wrap or aluminum foil. This will help retain its moisture and prevent it from drying out.
- Store the wrapped banana bread at room temperature for up to 3 days. If you prefer, you can also place it in an airtight container.
- For longer storage, refrigerate the banana bread. It will stay fresh for up to a week. Make sure it is well-wrapped or stored in an airtight container to avoid absorbing any fridge odors.
- To freeze, first let the banana bread cool completely. This prevents condensation and ice crystals from forming, which can affect the texture.
- Wrap the cooled banana bread tightly in plastic wrap, then wrap it again in aluminum foil. This double wrapping helps protect it from freezer burn.
- Alternatively, you can slice the banana bread before freezing. Place parchment paper between each slice to prevent them from sticking together. Then, wrap the slices in plastic wrap and place them in a freezer-safe bag or container.
- Label the wrapped banana bread with the date so you can keep track of how long it has been stored. Frozen banana bread can be kept for up to 3 months.
- When you're ready to enjoy your frozen banana bread, thaw it at room temperature for a few hours or overnight in the refrigerator. For a quicker option, you can microwave individual slices for about 20-30 seconds.
- To refresh the texture of thawed banana bread, you can warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its original moistness and flavor.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the banana bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Use a microwave for a quick reheat. Place a slice of banana bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.
For a crispy exterior, use a toaster oven. Set the toaster oven to 350°F (175°C). Place the banana bread slice directly on the rack or on a piece of parchment paper. Toast for about 5-7 minutes, keeping an eye on it to avoid burning.
If you have a steamer, you can use it to gently reheat the banana bread. Wrap the bread in parchment paper and place it in the steamer basket. Steam for about 5 minutes, or until warmed through. This method helps retain moisture and keeps the bread soft.
For an indulgent twist, reheat a slice of banana bread in a skillet. Melt a small amount of butter in the skillet over medium heat. Place the slice in the skillet and cook for 1-2 minutes on each side, or until golden brown and heated through. This gives the bread a deliciously crispy edge.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the banana bread.
Loaf pan: Grease this to prevent the bread from sticking.
Mixing bowl: Use one for combining the mashed bananas, melted butter, and sugar.
Mixing bowl: Use another for whisking together the gluten-free flour, baking soda, and salt.
Whisk: Whisk the dry ingredients together to ensure they are well combined.
Spatula: Fold in the chocolate chips gently without overmixing the batter.
Measuring cups: Measure out the gluten-free flour, sugar, and chocolate chips accurately.
Measuring spoons: Measure the baking soda, salt, and vanilla extract precisely.
Fork: Mash the ripe bananas until smooth.
Small bowl: Beat the eggs in this before adding them to the banana mixture.
Wire rack: Cool the bread completely on this after baking.
Toothpick: Insert into the center of the bread to check if it’s done baking.
How to Save Time on Making This Recipe
Use a stand mixer: Save time by using a stand mixer to combine the mashed bananas, melted butter, and sugar. It speeds up the mixing process.
Pre-measure ingredients: Measure out all your ingredients before starting. This makes the process smoother and faster.
Use parchment paper: Line your loaf pan with parchment paper instead of greasing it. This saves time on cleanup.
Quick ripen bananas: If your bananas aren't ripe enough, place them in a 300°F oven for 15-20 minutes to speed up the ripening process.
One-bowl method: Combine all wet ingredients in one bowl and all dry ingredients in another, then mix them together. This minimizes dishes.

Gluten-Free Banana Bread With Chocolate Chips Recipe
Ingredients
Main Ingredients
- 3 pcs Ripe Bananas mashed
- 2 cups Gluten-Free Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Butter melted
- 1 cup Sugar
- 2 pcs Eggs beaten
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, melted butter, and sugar. Mix well.
- Add the beaten eggs and vanilla extract to the banana mixture. Stir until combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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