This Easy, Gluten-Free Chocolate Chip Banana Bread is just what you need for a pick-me-up any time of the day.
Breakfast, snack time, second snack time…it can even function as dessert in a pinch!
This is a dairy-free, gluten-free recipe, but you’d never even know it. It’s quick, simple, and can be made in just one bowl.
So go and grab those brown, forgotten bananas and whip yourself up a treat. Maybe even sprinkle in a few extra dairy-free chocolate chips. You deserve it.
Why KJ Loves
Gluten-Free Chocolate Chip Banana Bread
This recipe is near and dear to my heart! It was a little bit intentional and a little bit accidental with how this recipe came to be. My husband was helping me whip up a batch of banana bread and accidentally went a little heavy on the brown sugar… but it’s PERFECTION. We love it! The perfect banana bread recipe!
Dairy-Free, Gluten-Free Banana Bread Ingredients
- Ripe Bananas
- Melted coconut oil
- Brown sugar
- Large Eggs
- Vanilla Extract
- Gluten-Free Flour
- Baking Soda
- Salt
- Dairy-free chocolate chips
If you don’t need or want to go gluten-free, check out my Best Basic Banana Bread Recipe.
Pro Tip: Ripening Bananas
It always seems like our bananas are in one of two states: bright green or black. If you’re dealing with the first scenario, here’s what to do.
If you can wait a day or two, try placing your bananas in a brown paper bag. This will speed up the ripening process.
If you need ripen bananas immediately, place the unpeeled bananas on a baking sheet and bake them in the oven at 300 degrees until the skin turns black (about 15-20 minutes). Cool before using.
Decked Out Gluten-Free Banana Bread
Want a little something extra? Add raw sugar on top for a crunch. Or sprinkle extra chocolate chips on the top before putting the loaf in the oven. You could even add some fresh or frozen blueberries
How to Make Dairy-Free, Gluten-Free Chocolate Chip Banana Bread
Preheat your oven to 350 degrees.
In a large bowl, mash the bananas until smooth.
Whisk in the sugar, eggs, vanilla extract and coconut oil until combined. Fold in the flour, baking soda, and salt until a batter has formed. Mix in the chocolate chips.
Pro Tip: Work quickly after the coconut oil goes in so that it doesn’t re-harden. Also, don’t overmix the banana bread batter, or your bread may end up with a gummy texture.
Line a standard bread pan with parchment paper and pour the banana bread batter into the pan. (Not sure what kind of loaf pan you have, or want to find out what kind you should purchase? Check out this Guide to Loaf Pans.)
Evenly top with extra chocolate chips.
Bake for 45-50 minutes or until the top is golden brown and the banana bread is cooked all the way through. Let the bread cool slightly in the pan before turning it out onto a cooling rack to cool completely. Enjoy!
Dairy-Free, Gluten-Free Banana Muffins
You can easily adjust this recipe if you prefer muffins or mini loaves. Simply decrease the baking time (checking frequently) so they don’t burn. The bread is ready when a toothpick comes out clean.
What size pan should I use?
For this banana bread recipe, use a standard size 1.5 lb. loaf pan (usually 8½ x 4½, although 9 x 5 works too). I like this loaf pan. Check out this Guide to Loaf Pans to learn the difference between different sizes and types of loaf pans
How can you tell gluten-free banana bread is done?
As the bread bakes, it expands and rises. A crack will form at the top, meaning your banana bread is close! Insert a toothpick in the center to see if it’s done. If it comes out clean, you’re ready to take the bread out of the oven! You can also use a thermometer to check. Quickbreads are normally done around 200°F to 205°F.
How do you get homemade banana bread out of the pan?
First, make sure your pan is greased well before you add the banana bread batter. Once the bread is baked, let it cool for 10 minutes. Run a knife along the edges to loosen the bread from the pan, and gently shake the bread onto a cooling rack. You can also grease the pan and then line it with a strip of parchment paper before you add the batter. If you wait to let your bread cool completely, it’s less likely to fall apart.
How do you store gluten-free banana bread?
Make sure your banana bread is completely cooled before storing it (to keep it from getting soggy!). Store in an airtight container at room temperature for 3-4 days or in the fridge for longer. I also like to store individual slices in small bags so I can grab one and go in the mornings! You could even freeze individual slices in freezer bags (your future self will thank you!).
What other ingredients can you add to banana bread?
Add some chocolate chips or sprinkle raw sugar over the top for a bit of crunch! Blueberries are also a great addition.
Other Quick Breads
- This Pumpkin Bread can also be made gluten-free!
- The warm spices make Spiced Apple Butter Bread a cozy treat.
- Don’t need to go gluten-free? The Best Basic Banana Bread might be what you’re looking for.
Gluten-Free Chocolate Chip Banana Bread
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Easy, Gluten-Free Chocolate Chip Banana Bread is just what you need for a pick-me-up any time of the day. Breakfast, snack time, second snack time…it can even function as dessert in a pinch!This is a dairy-free, gluten-free recipe, but you’d never even know it. It’s quick, simple, and can be made in just one bowl. So go and grab those brown, forgotten bananas and whip yourself up a treat. Maybe even sprinkle in a few extra dairy-free chocolate chips. You deserve it.
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup brown sugar
- 1 1/2 cup gluten-free flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350 degrees. Spray a bread pan with cooking spray and line with parchment paper and set aside.
- In a large bowl, mash the bananas. Add in the eggs, vanilla extract and coconut oil and whisk until smooth. Whisk in the brown sugar.
- Add in the flour, baking soda and salt and stir to combine. Fold in the chocolate chips. Pour the batter into the prepared baking dish and top with additional chocolate chips as desired.
Pro Tip: Don’t overmix the banana bread batter, or your bread may end up with a gummy texture. You will also want to work quickly after the coconut oil has been added so that it doesn’t re-harden. - Bake for 45-50 minutes or until the top is golden brown and the banana bread is cooked all the way through. Let the bread cool slightly in the pan before turning it out onto a cooling rack to cool completely. Enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 305
- Sugar: 25.6g
- Fat: 9.4g
- Carbohydrates: 45.9g
- Fiber: 3g
- Protein: 5.6g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
