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    Home » Breakfast

    Gluten Free Banana Chocolate Chip Bread

    February 14, 2022 by Lee 4 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    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! 

    Looking down at three slices of banana bread cut from the loaf.

    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.

    Making slices of banana chocolate chip bread from the loaf.


    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. 
    All the ingredients with their names over them.

    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.

    Whisking together the dry ingredients.

    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.

    • Cornstarch in a glass bowl.
    • Watery cornstarch mixture.

    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. 

    • Whisking together brown sugar and the cornstarch mixture.
      Step 3
    • Adding vanilla, cinnamon and oil to the mashed banana.
      Step 4
    • Whisking the banana, oil, cinnamon and vanilla until it's combined.
      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. 

    • Stirring in the gluten free flour into the mixture.

    Step 6: Fold in the Chocolate Chips

    Fold in 1 cup of chocolate chips using a spatula. 

    • Adding chocolate chips to the mixture.
    • Stirring the chocolate chips to spread them out.

    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. 

    • Putting the batter into a loaf pan.
    • Sprinkling extra chocolate chips to the top of the batter.

    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. 

    Banana bread fresh out of the oven in the pan.

    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. 

    • Mashing chunks of banana in a bowl.
    • Whisking the mashed banana smoother.

    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

    What size pan should I use?

    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.

    Do I really need 4 bananas?

    You can use 3 medium/large ripe bananas instead but the bread will definitely be more moist if you use 4. 

    Can I use eggs instead?


    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.

    Can I make this bread ahead of time?


    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.

    Dark punctures of chocolate perforate the banana bread slices.

    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

    • Blueberry Lemon Loaf cut in half showing the blueberry stained insides.
      Blueberry Lemon Loaf
    • Hands break open a gluten free Triple Chocolate Scone.
      Triple Chocolate Scones
    • Crispy medial halves of Irish Soda Scones with melted butter.
      Irish Soda Scones

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!! 

     

    Slices of Gluten Free Banana Chocolate Chip Bread.

    Gluten Free Banana Chocolate Chip Bread

    Lee
    This Gluten Free Banana Chocolate Chip Bread is a moist sweet bread that is loaded and topped with chocolate chips. It's also nut free, egg free and can easily be dairy free (vegan). The perfect allergy friendly treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Resting Time 15 mins
    Total Time 1 hr 40 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 Slices
    Calories 350 kcal

    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!

    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.

    Nutrition

    Calories: 350kcalCarbohydrates: 52gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 328mgPotassium: 252mgFiber: 4gSugar: 29gVitamin A: 33IUVitamin C: 3mgCalcium: 61mgIron: 2mg
    Keyword Banana Bread, Chocolate chips, Dairy Free, Egg Free, Eggless, Gluten Free, Moist, Nut Free, Vegan
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Donna

      February 16, 2022 at 9:02 am

      5 stars
      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.

      Reply
      • Lee

        February 16, 2022 at 10:47 am

        SO glad!!!

        Reply
    2. Ali

      April 30, 2022 at 12:57 am

      Cant wait to try! If we wanted to use eggs, would we just substitute it for the cornstarch mixture?

      Reply
      • Lee

        April 30, 2022 at 9:27 am

        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!

        Reply

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