This Gluten Free Banana Chocolate Chip Bread is a moist sweet bread that is filled with chocolate. In addition, it is topped with more chocolate chips to ensure every bite is filled with decadence. This gluten free chocolate chip banana bread is also nut free, egg free and can easily be dairy free (vegan). The perfect allergy friendly treat!
This bread is essentially a chocolate chip loaf that has a delicious banana flavor. A match made in heaven!
If you’re looking for more banana recipes, try Double Chocolate Banana Bread, Chocolate Chip Banana Cake and Gluten Free Banana Scones.
Reasons To Love This Bread
- Allergy Friendly- This bread is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Moist- This banana bread is so soft due to light brown sugar.
- Chocolate Chips- It is loaded and topped with chocolate chips!
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 one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- This is an eggless cake 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.
- Bananas- Use 4 ripe medium bananas.
Step By Step Instructions With Pictures
Here are the steps to make this bread!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking powder, baking soda and salt. Whisk to combine.
Step 2: 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 3: Cream the Sugar
Add the light brown sugar into the cornstarch water mixture and whisk to combine.
Step 4: Add in the other Ingredients
Whisk in the mashed bananas, oil, vanilla and cinnamon. Mix until well combined.
Step 3 Step 4 Step 4
Step 5: Add in the Dry Ingredients
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.
Step 6: Fold in the Chocolate Chips
Fold in 1 cup of chocolate chips using a spatula.
Step 7: Add Additional Chocolate Chips
Add the batter into a parchment lined 9 x 5 loaf pan, smooth the top with a butter knife and sprinkle the remaining ¼ cup of chocolate chips on top.
Using your palm, gently press the chips into the batter but don’t submerge them.
Step 8: Bake
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.
Step 9: Cool
Let the 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
Mashing the Bananas
In a medium bowl, use the back of a fork to mash all the bananas really well.
Once they’re mashed, give them a good whisk. You want them to be liquidy.
Smoothing the Batter
Many gluten free batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen, that’s how it will remain when baked.
When the batter is in the loaf pan, gently smooth the top with a butter knife prior to placing the additional chips on top.
How to Make This Vegan
Follow these simple steps to make sure this bread is vegan:
- Use a gluten free flour that’s free from dairy.
- Make sure the chocolate chips you use are gluten free/vegan. I love these.
FAQ
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.
Replacing eggs is not an exact science, so it will differ for every recipe.
Many times liquid needs to be removed in addition.
However, in this recipe it is fairly straightforward.
Simply replace the cornstarch water with two eggs.
Most gluten free baked goods are best made the same day, but you can make this bread the night before.
Once it cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.
Storing and Freezing
Storing
Keep the gluten free banana chocolate chip bread wrapped in foil and then placed inside a zip top bag at room temperature.
If you want the chocolate gooey, heat the slice for a few seconds in the microwave.
Freezing
You can freeze this banana bread in individual slices.
Simply wrap each slice in aluminum foil and then place them all in a zip top bag.
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.
Other Bread and Scone Recipes to Try
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Gluten Free Banana Chocolate Chip Bread
Ingredients
- 2 cups gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
- 1 cup light brown sugar
- 4 ripe bananas mashed
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil
- 1 teaspoon cinnamon
- 1 cup semi sweet chocolate chips plus ¼ cup kept 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 combine the gluten free flour, baking powder, baking soda and salt.
- In a large bowl, using a spoon, mix together the cornstarch and water until it has a thin watery consistency. It will be tacky and thick at first.
- Once the cornstarch water is mixed, add the sugar and whisk to combine. Whisk in the mashed bananas, oil, vanilla and 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 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 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!
Video
Notes
- In a medium bowl, mash the bananas with the back of a fork then whisk until liquidy.
- Storing: Keep the loaf wrapped in foil and then placed inside a zip top bag at room temperature for up to 3 days. Freeze slices for up to 30 days and defrost on the counter for 2 hrs before consuming.
Donna
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
SO glad!!!
Ali
Cant wait to try! If we wanted to use eggs, would we just substitute it for the cornstarch mixture?
Lee
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!
Elizabeth
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
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!