Banana bread is definitely my love language. Weirdly enough, I only grew to love it in my young adult years, but never really grew up eating it. Totally made up for that in the last 4 years though, don’t worry. I probably make this gluten-free banana bread 4 times a month.
There’s something about a fresh slice of banana bread paired with a cup of coffee that just gets me. I always need something sweet to start my morning, and nothing beats a homemade baked good.
I originally created this gluten-free banana bread recipe for Passover, the Jewish holiday in which we avoid all things gluten. Needless to say it became a weekly staple. It has a light & fluffy texture, and loaded with chocolate chips and walnuts in every bite.
This recipe freezes well, too. You can slice it after baking and freeze it for up to 3 months. I would let it defrost overnight to enjoy the following morning!
Feel free to leave out the walnuts if that’s not your thing! I would add extra chocolate chips to make up for it, because extra chocolate is never a bad idea.
If love banana bread like I do, be sure to check out my vegan Marbled Banana Bread the next time you have spotty banana lying around!