Moist, sweet, and loaded with melty chocolate chips, this gluten-free banana bread is the ultimate comfort treat! Made with ripe bananas and wholesome ingredients, it’s perfect for breakfast, snacks, or dessert—with zero gluten but 100% flavor.
Ingredients:
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3 ripe bananas, mashed
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2 large eggs
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1/3 cup melted coconut oil (or butter)
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1/2 cup brown sugar (or coconut sugar)
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1 tsp vanilla extract
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1 ½ cups gluten-free all-purpose flour (with xanthan gum)
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1 tsp baking soda
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1/2 tsp salt
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1/2 tsp cinnamon (optional)
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3/4 cup chocolate chips (plus more for topping)
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Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix wet ingredients: In a large bowl, whisk together mashed bananas, eggs, melted coconut oil, brown sugar, and vanilla extract until smooth.
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Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, baking soda, salt, and cinnamon.
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Mix together: Add dry ingredients into the wet mixture and stir until just combined. Fold in chocolate chips.
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Bake: Pour the batter into the prepared pan. Sprinkle extra chocolate chips on top. Bake for 50–60 minutes or until a toothpick comes out clean.
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Cool and enjoy: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temp!
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Tips:
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Use super ripe bananas for maximum flavor and moisture.
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Make it dairy-free by using dairy-free chocolate chips and coconut oil.
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Store leftovers wrapped at room temp for up to 3 days or refrigerate for up to a week.
Would you like a nut-free or vegan version too?
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