Gluten-free Chocolate Chip Walnut Banana Bread

gluten-free banana bread

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.

gluten-free banana bread

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

5 from 2 votes
Course: Baked goods, Breakfast


Prep time


Cooking time






  • 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 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


  • 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.


  • 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!


  1. Does this freeze well?

  2. Amara Phouasalit

    The best!! I think this is my new go-to banana bread recipe. Will be making this for a second time today.

  3. Ariel Cohen

    My go-to banana bread recipe! Comes out great every time!
    Thanks Gal!

  4. Hi! Can I sub spelt flour for coconut flour? And sub avocado or olive oil for the coconut oil?

  5. soooo good 🤩 have made this multiple times and everytime I’ve made , its literally gone within a few hours.
    Thanks for the amazing recipes!

  6. 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!

  7. 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!

  8. betty djamous

    this is the best banana bread in the game

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