If you’ve been searching for a tender, moist, and chocolate-packed gluten free banana bread recipe, you’ve just found it. This loaf is naturally sweet, soft, and perfect for breakfast, snacks, or even gifting. Best of all, no one will guess it’s gluten-free! For those looking for a dairy-free option, this recipe can easily be adapted too.
Why This Gluten Free Banana Bread Works
Baking gluten free banana bread doesn’t have to be intimidating. The key lies in choosing the right flour and balancing moisture with structure. Over the years, I’ve experimented with a variety of gluten free flours, and a few blends consistently give great results:
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour – my go-to for a simple one-to-one swap with regular flour.
- King Arthur Gluten Free Measure for Measure Flour – also reliable for cakes and quick breads.
- Pillsbury Best Gluten Free All-Purpose Flour Blend – easy to find and works well in this banana bread.
These blends provide structure without drying out your bread, and they bake up soft and tender.
Tips for Baking Gluten Free
1. Perfect Flour Choice
While you could experiment with individual flours like almond, oat, or rice, using a pre-mixed blend ensures your banana bread has the right texture. If you like, swap up to half a cup of the blend with almond flour for a slightly nutty flavor and extra protein.
2. Baking Times
Most gluten free quick breads bake at the same temperature and time as regular recipes. However, ovens can be tricky, so consider using an oven thermometer to ensure accuracy. I always bake my banana bread on the center rack to avoid uneven cooking.
3. Storage
Gluten free breads don’t stay soft for as long as wheat-based loaves. Wrap your bread tightly and store in the fridge for a few days or freeze for longer storage. You can warm slices in the microwave for about 20 seconds before serving.
4. Measuring Flour
Use the spoon-and-level method for accurate measurement. Scoop the flour with a spoon, then level with a butter knife. Proper measurement helps keep your bread from turning out dry or too dense.
Ingredients Highlight
Here’s what makes this gluten free banana bread so special:
- Ripe Bananas: Overripe bananas give natural sweetness and moisture. Mash thoroughly for the smoothest texture.
- Chocolate Chunks: I love using Enjoy Life chocolate chunks, but feel free to experiment with white chocolate, peanut butter chips, or even blueberries.
- Butter & Eggs: Provide richness and structure. For dairy-free, replace butter with melted coconut or neutral oil.
How to Make Gluten Free Banana Bread
The beauty of this recipe is its simplicity. You can make it in one bowl with minimal cleanup.
- Preheat & Prepare: Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray.
- Mix Dry Ingredients: Whisk together gluten free flour, baking soda, salt, and sugar in a large bowl.
- Combine Wet Ingredients: In a separate bowl, mix melted butter, eggs, vanilla, and mashed bananas until smooth.
- Blend & Add Mix-ins: Make a well in the center of dry ingredients, pour in the wet mixture, and fold in chocolate chunks.
- Bake: Pour batter into prepared pan. Bake on the center rack for 40-50 minutes, or until a toothpick comes out clean. Let cool completely before slicing.
While baking, your kitchen will fill with the warm, sweet aroma of bananas and chocolate—a definite crowd-pleaser!
Variations & Tips
- Dairy-Free Version: Swap melted butter for coconut oil or any neutral vegetable oil. Melt it slightly so it mixes well with eggs.
- Extra Moist Loaf: Use very ripe bananas and don’t overmix the batter. Overmixing can make gluten free breads dense.
- Flavor Twists: Add cinnamon, nutmeg, or a handful of chopped walnuts for extra flavor and texture.
- Freezing & Storage: Wrap cooled bread in freezer-safe wrap or a Ziploc bag for up to 3 months. Slice as needed and warm in the microwave.
Leftover Banana Ideas
No need to waste overripe bananas. Here are a few options:
- Slice and freeze for smoothies
- Make banana popsicles with chocolate or peanut butter
- Turn them into energy balls or banana bliss bites
This naturally sweet, tender, and chocolate-filled gluten free banana bread is perfect for any occasion. Whether you’re new to gluten free baking or an experienced baker, this loaf is easy, delicious, and impossible to resist.
Print
Gluten Free Banana Bread: Moist, Chocolate-Filled & Easy to Make
Ingredients
1 ½ cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
½ teaspoon salt
1 teaspoon baking soda
¾ cup white sugar (or coconut/brown sugar)
½ cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 overripe bananas, mashed thoroughly
½ cup chocolate chunks or chips (Enjoy Life preferred, but any variety works)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In a separate bowl, combine melted butter, eggs, vanilla, and mashed bananas. Mix until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently until combined.
- Stir in chocolate chunks or your choice of mix-ins (blueberries, peanut butter chips, etc.).
- Pour batter into the prepared loaf pan and sprinkle extra chocolate chunks on top if desired.
- Bake on the center rack for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack before slicing.
Notes
- Dairy-Free: Replace butter with melted coconut oil or neutral vegetable oil.
- Storage: Wrap cooled banana bread in plastic wrap or foil and store in the fridge for a few days. Freeze for up to 3 months.
- Extra Moist Loaf: Use very ripe bananas and avoid overmixing the batter to keep it soft.
- Flavor Variations: Add cinnamon, nutmeg, or chopped nuts for more flavor.
