The Best Gluten-Free Chocolate Chip Banana Bread Recipe
Looking for the best banana bread recipe ever?
I have it, and I’ll share it with you!
Years ago a friend shared this banana bread recipe with me, and it quickly became a favorite. It’s moist, tender, and full of flavor. On its own it’s delicious, but adding chopped walnuts and chocolate chips turns it into something truly special.
I shared a version of this recipe on social media recently and received requests to post it here. Below is the gluten-free adaptation that keeps the classic taste while using a 1:1 gluten-free flour for ease and consistent results.
Enjoy baking — and enjoy eating!
Gluten-Free Chocolate Chip Banana Bread
Ingredients:
- 1 cup white sugar
- 1/4 cup butter, softened
- 2 ripe bananas (they should be very brown and soft), mashed
- 1 egg, beaten
- 1 1/2 cups gluten-free 1:1 flour blend
- 1 tsp baking soda
- 1/4 tsp salt
- Chopped walnuts and chocolate chips, optional
Notes on ingredients: For the gluten-free flour, use a reliable 1:1 blend that includes xanthan gum if your blend does not already contain it. Very ripe bananas contribute the best sweetness and moist texture.
Directions:
- Preheat the oven to 325°F (165°C). Grease a standard loaf pan or line it with parchment paper.
- In a mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Stir in the mashed bananas and beaten egg until combined.
- Whisk together the gluten-free flour, baking soda, and salt in a separate bowl, then gently fold the dry ingredients into the wet mixture until just combined.
- If using, fold in chopped walnuts and some chocolate chips, reserving a handful to sprinkle on top.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips over the surface if desired.
- Bake at 325°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
- Allow the loaf to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
- If your bananas aren’t quite ripe enough, roast them at 350°F for 10–15 minutes until dark and very soft to boost sweetness and flavor.
- Check doneness starting at 50 minutes; ovens vary, and gluten-free loaves can finish a little earlier or later.
- Store wrapped at room temperature for 2–3 days, or refrigerate to extend freshness. Slices also freeze well for longer storage.
Yum — enjoy your gluten-free chocolate chip banana bread!