Gluten-Free Chocolate Chip Banana Bread recipe made healthy! The go-to recipe for those weekend mornings. Made healthy with no oil or butter making it hands down the best gluten-free banana bread recipe!
(Gluten-Free, Dairy-Free, Vegan Friendly)
Fresh, warm and moist gluten-free chocolate chip banana bread from the oven? Is there ever a better smell to have coming from your oven on a Saturday morning?
Well, perhaps the fresh coffee brewing.
Chocolate Chip Banana Bread with Coffee = Saturday morning perfection.
What makes this the best gluten-free banana bread recipe
This fluffy loaf of chocolate banana goodness is entirely too easy to make, one bowl is all your need and 6-Ingredients.
None of these ingredients though include butter or oil, it is all healthy, delicious ingredients. Really, you would have nooooo clue this is a healthy banana bread if I weren’t telling you. // Shhh. It’s our little secret. 😉
It’s the cream of the crop this gluten-free banana bread recipe.
It’s unbelievably so easy to make, I find myself whipping up a loaf almost once a week.
Making our recipe into Gluten-Free Chocolate Chip Banana Bread
- There really is no extra steps needed. I prefer to simply top the chocolate chips onto the top of the banana bread when I want chocolate chip banana bread. Which I have to admit, is most of the time.
- If you want to mix the chips into the batter itself that is an option as well!
R buys bananas for his lunches but once in a while doesn’t get around to either eating them, we bought extra, or really who cares the reason, I have extra bananas.
Extra bananas means a couple things, banana nice cream, banana bread muffins, or banana bread.
How to Freeze Bananas for future Banana Breads
- Peel the bananas.
- Freeze separated either into servings for the recipe or if you are freezing a ton freeze them on a baking sheet to avoid freezing together. You want to be able to easily separate them after freezing because once they de-thaw they will be very soft and impossible to not make a mess with.
When you are ready to make some banana bread, pop the frozen bananas in a bowl and let them thaw before baking, works like a charm.
To help with keeping it healthier I just sprinkle chocolate chips onto the top of the loaf prior to baking vs. baking them into the batter also. This allows to have enough of that perfect chocolate banana flavor.
Really, it’s perfect, it allows the banana bread to shine in all it’s glory but then the chocolate graces your taste buds with an heavenly experience and all is right with the world.
How to Make the Perfect Moist Gluten-Free Banana Bread
- Always make sure you measure your flour correctly! Lightly spoon the flour into your measuring cup then level with the back of a knife.
- BAKE and when in doubt bake for longer: That is probably the 2nd most important tip I could leave with this recipe. It is a moist quick banana bread but unless the top of the banana bread is super dark brown keep baking to make sure it is fully cooked in the center. I made that mistake when shooting the photos for this post, I was hungry and inpatient. Learn from my mistakes. 😉
A little extra flour if measuring incorrectly won’t ruin the bread since it’s such a fluffy and moist bread to begin with, but believe me, you want it to be the perfect balance of fluffy and moist. This gluten-free banana bread is THE way to start your weekend.
And we are still being healthy!? Yes, this is definitely how to start the weekend.
Gluten-Free Chocolate Chip Banana Bread Recipe
Quick Breads
Gluten free, Dairy free, Vegan
American
Yield: 1
Prep Time:10 min
Cook Time:32 min
Total Time:42 min
Ingredients:
- 2 large bananas, mashed
- 1 egg ( or vegan egg replacement)
- 4 oz unsweetened applesauce (can sub for light olive oil, if desired)
- 1/4 cup cane sugar
- 1 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup gluten-free baking flour
- optional: 3 Tablespoons chocolate chips
Directions:
- 1. Preheat oven to 350 degrees F.
- 2. Grease bread pan.
- 3. In a medium bowl, mix bananas, egg, applesauce, sugar, salt,vanilla extract, baking soda, baking powder. Slowly whisk in flour.
- 4. Pour mixture into prepared pan, top with chocolate chips.
- 5. Bake for 30-32 minutes or until toothpick comes out clean.
Author: Linnie
Recipe Video:
Nutrition Information:
Calories: 100
Other nutrition information: Total Fat: 2.1g , Saturated Fat: 1g , Trans Fat: 0g , Cholesterol: 16.9mg , Sodium: 219mg , Total Carb: 20g , Dietary Fiber: 2g , Total Sugars: 9.1g , Protein: 1.9g
How much did you love this recipe?
Click a star to let me know:
(9 votes, average: 4.11 out of 5)
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This looks absolutely divine, Lindsay! 🙂 Best way to start the weekend EVER. Question though, would pumpkin puree work instead of the applesauce? I don’t have any applesauce on hand right now. 🙁
Pumpkin Puree woulddddd work, it’ll just be dense and very moist I believe. I would still taste delicious. If you don’t have applesauce, olive oil is a decent substitution, it’ll also increase the dense and moist texture of the bread as well though so keep that in mind. 🙂
I’ve been experimenting on a pumpkin quick bread right now so that will be coming around soon! Let me know if you try it with the pumpkin sub! 🙂
Would you publish Nutrition Information and Serving Size?
Yes! So happy to hear people actually look at it! I was testing not including the nutrition information it anymore, but have had a couple inquires since! 🙂
You had me at chocolate chunks!
This looks so moist and delicious!
Could you use regular flour if you don’t need it gluten free?
Yes most definitely! Most of my recipes can be swapped with a 1-1 ratio unless I note otherwise. 🙂
Lindsay, this looks delishhh!! What do you think would be best as an egg substitute to make it vegan? Maybe more applesauce or banana or a flax egg?
I personally LOVE bobs redmills vegan egg replacement product they came out with this year. IT IS AMAZING. I’d definitely advise to stick with that or egg as it’s already a pretty moist bread to begin with.
I made this and it’s got the best texture of any GF quick bread I’ve made. I also love how it’s not loaded with sugar. However, it tasted salty so I will try cutting the salt in half next time.
I agree. I’m not sure I like the sweet and salty aspect of it. When I measured it, I had second doubts about putting it in the mix, but I trusted the recipe… follow your intuition always!!
Can this be doubled to make a fuller loaf, or perhaps adding more baking powder?
Depends on the size of your bread pan. We have a smaller loaf pan that I tend to use for this recipe but the pictures are when we used a standard medium loaf. Or yes, you can always double the recipe.
could i turn this into a muffin recipe?