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 gluten free banana chocolate chip 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!
Reasons To Love This 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 soft 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!
- 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- 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. Make sure to be using ripe bananas. Ones that aren't ripe won't have the proper sweetness and will be difficult to mash up.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a vegan sugar.
- Make sure to use gluten free/vegan chocolate chips.
How to Make this with All Purpose Flour
- Use 2 packed cups of AP flour (336 grams).
How to Make this Loaf with Eggs
- Eliminate the cornstarch water and use 2 eggs.
- Use 2 packed cups of AP flour (336 grams).
This recipe has not been tested with 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 Banana Chocolate Chip Bread
Here are the step by step instructions to make this bread!
Step 1: Mash 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.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking powder, baking soda and salt. Whisk to combine.
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
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. Mix 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.
Fold in 1 cup of chocolate chips using a spatula.
Step 7: Scoop the Batter
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 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 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.
- 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 muffin pan, gently smooth the tops 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.
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 it cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.
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.
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.
Gluten Free Banana Chocolate Chip Bread
- 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
- 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 all the bananas really well. Once they’re mashed, give them a good whisk. You want them to be liquidy. 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!