If you’ve been searching for a Gluten Free Banana Bread that’s soft, sweet, and perfectly tender — look no further. This one-bowl banana bread recipe is bursting with rich chocolate chunks and is so good, no one will ever guess it’s gluten-free. Bonus: there’s an easy dairy-free option too!
Why You’ll Love This Recipe
This simple banana bread is a game-changer. It’s made with everyday pantry ingredients, takes just minutes to mix, and fills your kitchen with the most heavenly smell as it bakes. It’s the kind of recipe you’ll want to make again and again because:
- It’s ultra-moist and rich in flavor.
- Packed with melty chocolate chips.
- Gluten-free (but no one can tell!).
- Freezes beautifully for later.
- Easily adaptable for a dairy-free diet.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe is foolproof.
Choosing the Right Gluten Free Flour
The most important part of any Gluten Free Banana Bread recipe is the flour blend. A high-quality gluten-free flour mix will make or break your results.
I’ve tested countless brands over the years, and the best results come from using a 1-to-1 baking blend, such as:
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- King Arthur Measure for Measure Gluten Free Flour
- Pillsbury Gluten Free All-Purpose Flour Blend
Each of these blends can replace traditional wheat flour cup-for-cup. They already contain the perfect balance of starches and gums to give your banana bread a soft, tender crumb without any gritty texture.
If you’d like to boost the protein and structure, try swapping ½ cup of the gluten-free flour for almond flour. It adds a subtle nutty flavor and helps the bread stay moist even longer.
Baking Tips for Perfect Results
Temperature matters! Always preheat your oven and use an oven thermometer to make sure it’s accurate — gluten-free baked goods are sensitive to even small temperature differences.
Bake your banana bread on the center rack for even cooking. Avoid placing it too close to the top or bottom of the oven, which can cause uneven browning.
To check for doneness, insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready! If there’s still wet batter, give it another 5 minutes and test again.
Storing Gluten Free Banana Bread
Gluten-free baked goods tend to dry out faster than those made with wheat flour, so proper storage is key.
- At room temperature: Store in an airtight container for up to 2 days.
- In the fridge: Keeps well for up to 5 days.
- In the freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.
To reheat, simply microwave a slice for 20–30 seconds or warm it in the oven for a few minutes to bring back its soft, freshly baked texture.
Measuring Gluten Free Flour Correctly
Accurate measurements are essential in gluten-free baking. Use the spoon and level method — spoon flour into your measuring cup, then scrape off the excess with a flat knife. Avoid scooping directly from the bag, as this can compress the flour and lead to a dense loaf.
How to Make This Easy Banana Bread
This Gluten Free Banana Bread couldn’t be simpler. All you need is one bowl, a fork for mashing, and a few minutes to mix everything together.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas. Use three very ripe bananas — the spottier, the better. The natural sweetness and moisture from ripe bananas are what make this bread irresistible.
- Combine dry ingredients. Whisk together the flour, baking soda, salt, and sugar in a large bowl.
- Mix wet ingredients. Stir together the melted (and cooled) butter, eggs, vanilla, and mashed bananas.
- Combine and add chocolate. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chocolate chips or chunks.
- Bake. Pour into your prepared loaf pan and bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before slicing.
Dairy-Free Option
If you’re avoiding dairy, it’s super easy to adapt this recipe. Replace the butter with:
- Melted coconut oil, or
- A neutral vegetable oil like canola or sunflower oil.
To melt coconut oil, microwave it in 10-second bursts until mostly melted, leaving a few solid bits — it will finish melting as you stir.
Flavor Variations
Once you master this base recipe, the possibilities are endless. Try one of these tasty twists:
- Blueberry Banana Bread: Replace chocolate chips with fresh or frozen blueberries.
- Peanut Butter Banana Bread: Swirl in ¼ cup of creamy peanut butter before baking.
- Nutty Banana Bread: Add ½ cup chopped walnuts or pecans for a bit of crunch.
- White Chocolate Chip Banana Bread: A sweet twist for dessert lovers.
How to Use Leftover Bananas
Got too many ripe bananas? Don’t toss them! Here are some creative ideas:
- Slice and freeze for smoothies.
- Make Banana Energy Balls with oats and nut butter.
- Blend with cocoa powder and freeze for healthy chocolate “nice cream.”
- Bake a double batch of this Gluten Free Banana Bread and freeze one for later.
The Best Gluten Free Banana Bread with Chocolate Chips (Moist & Easy)
- Total Time: 1 hr
Description
This ultra-moist, sweet, and tender banana bread is made entirely gluten-free and filled with delicious chocolate chunks. Nobody will ever guess it’s gluten-free! Plus, it can easily be made dairy-free with one simple swap.
Ingredients
1 ½ cups Gluten Free 1-to-1 Flour Blend (such as Bob’s Red Mill or King Arthur)
½ teaspoon salt
1 teaspoon baking soda
¾ cup granulated sugar (or substitute coconut sugar or light 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 medium ripe bananas, mashed until smooth
½ cup chocolate chips or chunks (use dairy-free chips if needed)
Instructions
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Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
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Mix dry ingredients. In a large bowl, whisk together the gluten-free flour, baking soda, salt, and sugar until evenly combined.
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Combine wet ingredients. In a separate bowl, whisk together the melted butter, eggs, vanilla, and mashed bananas until smooth.
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Bring it all together. Pour the wet ingredients into the dry and stir just until combined. Don’t overmix — this keeps your banana bread soft and fluffy.
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Add chocolate. Gently fold in the chocolate chips or chunks.
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Bake. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool completely in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy once fully cooled!
Notes
- To make it dairy-free: Replace butter with melted coconut oil or any neutral vegetable oil.
- To add extra structure: Swap ½ cup of the gluten-free flour for almond flour.
- To store: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.
- Tip: Warm a slice in the microwave for 20 seconds before serving — it tastes freshly baked again!
- Mix-in ideas: Try blueberries, chopped walnuts, peanut butter chips, or white chocolate for a twist.
- Prep Time: 10 min
- Cook Time: 50 min
- Cuisine: American
