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    Home » Breakfast

    Gluten Free Banana Chocolate Chip Bread

    Published: Feb 14, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 6 Comments .

    Jump to Recipe Jump to Video

    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 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!

    For more banana recipes, try my Pumpkin Banana Muffins, my Double Chocolate Banana Bread, Chocolate Chip Banana Cake and my Gluten Free Banana Scones.

    Jump to:
    • Reasons To Love This Bread
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Banana Chocolate Chip Bread
    • Expert Baking Tips
    • Recipe FAQs
    • Other Breakfast Recipes You'll Love
    • 📖 Recipe
    • Gluten Free Banana Chocolate Chip Bread


    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!

    Ingredient Notes

    All the ingredients with their names over them.
    • 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!

    Making slices of banana chocolate chip bread from the loaf.

    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. 

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

    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.

    Whisking together the dry ingredients.
    Step 2
    Cornstarch and water in a bowl mixed thoroughly.
    Step 3

    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.

    Whisking together brown sugar and the cornstarch mixture.
    Step 4
    Adding vanilla, cinnamon and oil to the mashed banana.
    Step 5- Part 1
    Whisking the banana, oil, cinnamon and vanilla until it's combined.
    Step 5- Part 2

    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. 

    Stirring in the gluten free flour into the mixture.
    Stirring the chocolate chips to spread them out.

    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. 

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

    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. 

    Banana bread fresh out of the oven in the pan.

    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.

    Recipe FAQs

    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 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.

    How do I store this gluten free banana chocolate chip bread?


    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. 

    Can I freeze this loaf?


    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. 

    Dark punctures of chocolate perforate the banana bread slices.

    Other Breakfast Recipes You'll Love

    • Irish Soda Scones
    • Triple Chocolate Scones
    • Blueberry Lemon Loaf
    • Pumpkin Bread with Cream Cheese Frosting

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Slices of Gluten Free Banana Chocolate Chip Bread.

    Gluten Free Banana Chocolate Chip Bread

    Author: Lee
    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! 
    5 from 2 votes
    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, 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!

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar and vegan chocolate chips.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of AP Flour (336 grams). 
    Eggs: I cannot test this due to severe egg allergies, but eliminate the cornstarch water, use 2 eggs and 2 packed cups of flour (336 grams). 
    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. 
    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. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    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
    Tried this recipe?Let us know how it was!

    More Easy & Delicious Breakfast Recipes

    • Pumpkin Banana Muffins
    • Chocolate Chip Blueberry Muffins
    • Bakery Style Chocolate Chip Muffins
    • Gluten Free Chocolate Muffins

    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
    3. Elizabeth

      July 26, 2022 at 8:21 pm

      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 🙂

      Reply
      • Lee

        July 26, 2022 at 10:48 pm

        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!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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