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.