Gluten-Free Chocolate Chip Banana Bread That’ll Make You Forget Wheat Ever Existed
🍌 The Banana Bread That Saved My Sunday (and My Sanity)
You know that moment when you realize the only thing in your kitchen is a bunch of overripe bananas staring at you like, “Do something already”? Been there. But instead of tossing them (or pretending they don’t exist), I whipped up this gluten-free chocolate chip banana bread that’s so good, even my gluten-loving friends begged for the recipe.
This isn’t just any banana bread. It’s moist, rich, and packed with melty chocolate chips. And the best part? It’s gluten-free, so your gut will thank you.
🎉 Why You Need This Banana Bread in Your Life
- Flavor Explosion: Think sweet bananas, gooey chocolate, and a hint of vanilla.
- Easy Peasy: No fancy techniques or hard-to-find ingredients.
- Crowd-Pleaser: Even your pickiest friends will be impressed.
- Gluten-Free Goodness: Perfect for those avoiding gluten without sacrificing taste.
🛒 Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup melted coconut oil (or butter)
- 1/2 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (dairy-free if needed)
🔄 Key Substitutions
- Eggs: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan version.
- Maple Syrup: Swap with agave or coconut sugar.
- Coconut Oil: Butter or any neutral oil works too.
🧰 Tools & Kitchen Gadgets
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Loaf pan (9×5 inch)
- Spatula
- Cooling rack
👩🍳 Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil, maple syrup, and vanilla extract. Mix well.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice, serve, and watch it disappear!
🧮 Calories & Nutritional Info (Per Slice)
- Calories: Approximately 210
- Carbs: 30g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugar: 14g
*Note: Nutritional values are estimates and may vary based on specific ingredients used.
❌ Common Mistakes to Avoid
- Overmixing: Leads to dense bread. Mix until just combined.
- Skipping the parchment paper: Makes removal a nightmare.
- Using unripe bananas: You want those brown spots!
- Overbaking: Dry bread is sad bread. Check at 50 minutes.
- Forgetting to cool: Let it rest to set properly.
🔄 Variations & Customizations
- Keto-Friendly: Use almond flour and a sugar substitute like erythritol.
- Spicy Kick: Add a pinch of cinnamon and nutmeg.
- Nutty Delight: Fold in chopped walnuts or pecans.
❓ FAQ Section
Q1: Can I make this banana bread vegan?
Yes! Use flax eggs and dairy-free chocolate chips.
Q2: How do I store leftovers?
Wrap in foil or plastic wrap and store at room temperature for up to 3 days.
Q3: Can I freeze this bread?
Absolutely. Slice and freeze individually for easy grab-and-go.
Q4: What if I don’t have gluten-free flour?
You can use almond or oat flour, but texture may vary.
Q5: Can I add other mix-ins?
Sure! Try dried fruits, nuts, or even a swirl of peanut butter.
Q6: Why did my bread sink in the middle?
It might be underbaked or overmixed. Check your oven temp and mixing technique.
Q7: Is this recipe kid-friendly?
Yes! Kids love the sweetness and chocolate chips.
🎬 Final Thoughts
There you have it—a gluten-free chocolate chip banana bread that’s easy, delicious, and sure to impress. Whether you’re gluten-free by necessity or choice, this recipe proves you don’t have to sacrifice flavor.
Give it a try, and let me know how it turns out! Share your creations and tag me—I’d love to see your delicious results.
