Gluten Free Chocolate Chip Banana Bread
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!
Servings: 12 Slices
Calories: 350kcal
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!
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. Be careful not to burn your mouth.
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. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 328mg | Potassium: 252mg | Fiber: 4g | Sugar: 29g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg