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
Course: Baked goods, Breakfast10
servings10
minutes40
minutes50
minutesIngredients
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.
Notes
- I have not tested any other flours for this recipe!
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
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!!
Thank you so much, Natasha! I’m so happy you’ve been enjoying it 🙂
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?
Love this recipe! I always make them into muffins and my whole family enjoys them. I used oat flour instead of coconut flour and a dot less coconut oil- they were perfect!
Yay! So glad that worked out 🙂
Oh my WHOA. Amazing. Like, idk how y’all will be able to wait till it cools for a big ol’ slice of banana chocolate nutty goodness!!
Cooling is the worst! But so glad it was worth it 🙂
Mine came out super oily and wet, no structure. Is the coconut oil supposed to be melted or room temp? I’m thinking next time I’d try 1/4 oil, or more coconut flour?
Hey Kels, I’m sorry that happened to you! My coconut oil is usually melted when measured. I would suggest baking a bit more next time since oven temps may vary, and letting it cool completely before slicing. I think adding 1 more tbsp of coconut flour may do the trick. Be careful not to add too much, it will absorb all the liquid ☺️
Same thing happened to me! I did melt the coconut oil to 1/2 cup, but bread didn’t hold together well. Crumbles some when it’s cut. Still tastes delicious! I should have added more nuts and chocolate inside.
I’m sorry that Happened, Amy! I just made this two weeks ago and I didn’t have any issues. I’ve made it with both softened and melted coconut oil (measured before melting), but I’m going to leave a note to leave it soften just to be safe.
Apologies again, I know these ingredients can be pricey!
Does this freeze well?
It does! I have frozen it whole before, or already sliced!
The best!! I think this is my new go-to banana bread recipe. Will be making this for a second time today.
Hey Amara, I’m so happy to hear you liked it! It’s definitely a staple in our house.
hey, was just wondering is I can do the opposite for almond and coconut flour as I have more coconut flour than almond flour in my pantry currently!
Hey Mehek, coconut flour absorbs a lot more liquid than almond and is needed in a smaller amount when substituted. Unfortunately that modification would need other adjustments in the recipe, so I wouldn’t suggest that. I have a few other banana bread recipes on the blog that use either almond and oat flour, or spelt flour if you have that!
My go-to banana bread recipe! Comes out great every time!
Thanks Gal!
you’re the best! ❤️
Hi! Can I sub spelt flour for coconut flour? And sub avocado or olive oil for the coconut oil?
Hey Julie, I haven’t tested any substitutes but I believe both of those swaps may still work!
soooo good 🤩 have made this multiple times and everytime I’ve made , its literally gone within a few hours.
Thanks for the amazing recipes!
I’m so happy to hear that! ❤️
I can’t wait to make this! If we don’t have coconut flour, can we just sub to be all almond flour? What do you think the difference will be?
Hey Rebecca, all almond flour may work but the texture may be slightly “wetter“ since coconut flour absorbs liquid. It should still taste great, but I’d recommend oat flour as a better substitute. You can make your own by blending rolled oats until fine like flour!
Any recommendations for doing this as muffins? Do you think the cook time/temp should be adjusted at all? Xo
Hey Sarah, I think they should work as muffins, and would start by baking for 25-30 minutes and checking with a toothpick then. If it still seems wet inside, cook for 5 more minutes and check from there!
this is the best banana bread in the game
Thank you so much Betty! So glad you enjoyed it!