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 household favorite. It’s moist, flavorful, and simple to make. Enjoyed plain, it’s classic comfort food; add chopped walnuts and chocolate chips and it becomes an indulgent treat.
I’ve made small tweaks over time for consistent results and I’m excited to pass the recipe along. It’s written here as gluten-free using a 1:1 gluten-free flour blend, but you can substitute your preferred flour if you don’t need a gluten-free option.
Enjoy!
Gluten-Free Chocolate Chip Banana Bread
Ingredients:
1 cup white sugar
1/4 cup butter, softened
2 very ripe bananas, mashed (the riper the sweeter—look for brown spots)
1 egg, beaten
1 1/2 cups gluten-free 1:1 flour blend
1 tsp baking soda
1/4 tsp salt
Optional: chopped walnuts and chocolate chips to taste
Directions:
1. Preheat the oven to 325°F (165°C). Grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, cream together the sugar and softened butter until light and smooth. Stir in the mashed bananas and beaten egg until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until combined. Fold in chopped walnuts if using.
4. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips over the top if desired.
5. Bake at 325°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking time can vary slightly depending on your oven and the loaf pan used.
6. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
– Use very ripe bananas for the best flavor and natural sweetness.
– If you prefer a richer texture, substitute half the butter for an equal amount of neutral oil or add a splash of vanilla extract.
– Store leftover slices wrapped at room temperature for up to two days or refrigerate for longer freshness.
YUM.