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.
It’s made from a mix of almond and coconut flour, and while I haven’t tested any substitutes for this one, a few followers had success with oat flour as a replacement for the coconut flour.
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!
Gluten-free Chocolate Chip Walnut Banana Bread
Ingredients
- 1 + 3/4 cups almond flour
- 2 tbsp coconut flour
- 2 large spotty bananas
- 1/3 cup honey, or pure maple syrup
- 1/2 cup softened coconut oil, I use refined for a neutral flavor
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/3 cup chopped walnuts
- 1/3 cup dairy-free chocolate chips
Directions
- Preheat oven to 350 F.
- In a large bowl, mash the bananas. Whisk in the eggs, sweetener, oil, vanilla, and cinnamon until smooth.
- Stir in the almond flour, coconut flour, baking powder and salt. Mix until well combined, then fold in the walnuts and chocolate chips, reserving some to top.
- Pour the batter into a parchment lined 9 x 5 loaf pan. Shake to even out.
- Top with remaining walnuts and chocolate chips. Bake for 40-45 minutes, or until a toothpick comes out clean.
Best banana bread ever! Thank you will be making this again 💗
Thank you, Sarah!
This is the best banana bread I’ve ever made! I make a lot of banana bread both healthy and less healthy but this healthy one beats them all! Will be my new go to recipe 🙂
Thank you, Jim! That makes me so happy 🙂
This recipe really should have more 5 star reviews! I’m now making it for the second time. The first batch was so delicious. I made this low carb by using lakanto sweetener and lilys chocolate chips and it was so good!!
Mine came out super wet idk what I did wrong it’s not really like bread texture 😭😭 I can’t bake for my life lol
Hey Rosi, I’m so sorry that happened! It’s meant to be more like cake texture and not bread but shouldn’t be super wet. What consistency was your coconut oil and did you make any substitutions?
Thank you so much, Natasha! I’m so happy you’ve been enjoying it 🙂