This Gluten Free Chocolate Chip Banana Bread is a soft, moist, sweet bread that is loaded with chocolate chips! In addition, it is topped with more chocolate chips to ensure every bite is filled with decadence. It's so simple to make, no mixer is needed, just a whisk and spatula! If that wasn't enough, this gluten free banana bread is also nut free, egg free and can easily be dairy free (vegan) with vegan chocolate chips!
This gluten free chocolate chip banana bread is essentially a mix between my banana muffins and my chocolate chip muffins to make a delicious loaf! It's so sweet and moist...if you adore banana and chocolate, this is the recipe for you! You can eat it as is or top with my decadent Chocolate Cream Cheese Frosting! My kids are obsessed!
For more banana recipes, try my Pumpkin Banana Muffins, my Double Chocolate Banana Bread, Chocolate Chip Banana Cake and my Gluten Free Banana Scones.
Reasons To Love This Gluten Free Banana Bread
- Allergy Friendly- This loaf is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Moist- This banana bread is so moist due to light brown sugar and bananas.
- Chocolate Chips- It is loaded and topped with chocolate chips!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed like in my Mini Pancakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- This is an eggless banana bread, so this mixture helps bind everything together.
- Light Brown Sugar- I use this instead of granulated for added moisture. You can use granulated sugar instead.
- Vegetable Oil- Using oil instead of butter helps the loaf to stay moist for a longer period of time.
- Bananas- Use 4 ripe medium bananas. Make sure to use ripe bananas. Ones that aren't ripe won't have the proper sweetness and will be difficult to mash up. If you only have 1 ripe banana on hand, check out my Banana Bread Cookies!
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the banana bread a chemical taste.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make Into a Vegan Gluten Free Banana Bread
- Use a gluten free flour that’s free from dairy.
- Only use a vegan sugar.
- Make sure to use gluten free/vegan chocolate chips.
For All Purpose Flour
- Use 2 packed cups of AP flour (336 grams).
Make the Recipe with an Egg
- Eliminate the cornstarch water and use 2 eggs.
- Use 2 packed cups of AP flour (336 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Chocolate Chip Banana Bread
Here are the step by step instructions to make this banana chocolate chip bread!
Step 1: Mash and Whisk the Bananas
In a medium bowl, use the back of a fork to mash all the bananas really well. Once mashed, give them a good whisk. You want them to be liquidy.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt until combined.
Step 3: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Cream the Sugar and Cornstarch Water
Add the light brown sugar into the cornstarch water mixture and whisk to combine.
Step 5: Add in the Other Ingredients
Whisk in the mashed bananas, oil, vanilla and cinnamon until well combined.
Step 6: Add in the Dry Ingredients and Chocolate Chips
Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
The using the spatula, gently fold the chocolate chips.
Step 7: Scoop the Batter
Add the batter into a parchment lined 9 x 5 loaf pan, smooth the top with a butter knife.
Sprinkle the remaining chocolate chips on top.
Gently press the chips into the batter so they stick but don’t submerge them.
Step 8: Bake and Cool
Bake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.
Let the banana bread cool in the pan for about 15 minutes.
Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
Expert Baking Tips
- Mash the Bananas Well- Use a masher or the back of a fork to mash the bananas well. Once mashed, give them a good whisk. You want them liquidy.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the loaf pan, gently smooth the top with a butter knife prior to baking.
- Leave a Parchment Overhang- When lining the loaf pan with parchment paper, make sure to leave about a one inch overhang on either side of the loaf pan. This way, when the bread has cooled a bit after coming out of the oven, you can just lift the entire loaf out using the parchment overhang. In addition, this prevents you from having to grease the loaf pan. I find that greasing the pan can make the loaf soggy on the bottom.
Recipe FAQs
I use a 9 x 5 loaf pan.
If you’re using an 8.5 x 4.5 pan, only fill the pan ¾ of the way.
You can use 3 medium/large ripe bananas instead but the bread will definitely be more moist if you use 4.
Most gluten free baked goods are best made the same day, but you can make this bread the night before.
Once the banana bread cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.
Storing: Keep the bread wrapped in foil and then placed inside a zip top bag at room temperature for up to 3 days.
If you want the chocolate gooey, heat the slice for a few seconds in the microwave. Be careful not to burn your mouth.
Freezing: Wrap each slice in aluminum foil and then place them all in a zip top bag in the freezer. You can keep the slices frozen for up to 30 days.
Thaw on the counter for about 2 hours before eating or until room temperature and soft. If you want the chocolate gooey, heat the slice for a few seconds in the microwave. Be careful not to burn your mouth.
More Breakfast Recipes You'll Love
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📖 Recipe
Gluten Free Chocolate Chip Banana Bread
Ingredients
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons of water
- 1 cup light brown sugar , packed
- 4 ripe bananas , mashed
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup plus ¼ cup chocolate chips (keep ¼ cup separate)
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Set aside.
- In a medium bowl, use the back of a fork to mash the 4 bananas really well. Once mashed, give them a good whisk. You want them to be liquidy. Set aside.
- In a medium bowl, whisk together the 2 cups multipurpose gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon kosher salt.
- In a large bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch (52 grams) and 6 tablespoons water until it has a thin watery consistency. It will be tacky and thick at first.
- Once the cornstarch water is mixed, add the 1 cup light brown sugar and whisk to combine. Whisk in the mashed bananas, ½ cup vegetable oil, 1 teaspoon pure vanilla extract and 1 teaspoon ground cinnamon. Mix until well combined.
- Next, stir in the flour mixture, a third at a time, until just combined. If it gets too thick for a whisk, switch to a spatula.
- Fold in the 1 cup of chocolate chips. Pour the batter into the lined 9x5 loaf pan and smooth the top with a butter knife.
- Top with the additional ¼ cup chocolate chips and gently press them into the batter but don’t submerge them.
- Bake the banana bread in the center rack of the oven for about 70 min until the top is risen and springy to the touch.
- Remove from the oven and let cool in the loaf pan for at least 15 min.
- Lift the banana bread out using the parchment paper overhang and let it cool before cutting it open. Otherwise, it will fall apart. Enjoy!
Krizia Yu says
I made this recipe with my two kids and it was absolutely delicious. It was easy to make and we all loved it.
Lee says
Thank you!!! So glad you guys loved it!!!
Elizabeth says
HI, this looks and sounds delicious. Could I use white rice flour for the gluten free flour or would it not work the same? Thanks 🙂
Lee says
Hi Elizabeth! Thanks so much! I am reading that rice flour isn't a great substitute. It says that it does not absorb liquid as well and the results can have your baked goods be gritty, greasy and gummy. I think a 1:1 gluten free flour blend is your best bet. If you would like some recommendations, I can shoot you an email! Hope this helps!
Ali says
Cant wait to try! If we wanted to use eggs, would we just substitute it for the cornstarch mixture?
Lee says
Hi!! Great question! Replacing eggs is not an exact science, so it will differ for every recipe; many times liquid needs to be removed in addition. However, yes in this recipe it is fairly straightforward! As you said, simply replace the cornstarch water with two eggs!
Donna says
I was having issues with my banana bread being too dry. Following this recipe made all the difference. Not sure if it was the extra banana, but everyone loved this bread.
Lee says
SO glad!!!