Gluten-free Chocolate Chip Banana Bread


Last Updated on April 16, 2021

Gluten-free Chocolate Chip Banana Bread

I can’t believe it’s taken me this long to get my OG gluten-free chocolate chip banana bread up on the blog! This was one of my first banana bread recipes that I made back when were living in Grenada-good times.

It’s dairy-free, made from a blend of almond and oat flour, and has the most fluffiest, melt-in-your-mouth texture.

gluten-free banana bread

I developed this recipe about 4 years ago, and it’s truly been a staple ever since. I even based my cinnamon swirl banana bread off of this recipe, but this chocolate chip version got a tiny upgrade.

It’s easy to make, and truly the perfect way to use up your spotty bananas. I love having a thick slice in the morning with a hot cup of coffee, especially before a morning workout.

It’s light enough to hold you over until breakfast, but satisfying enough to power you through the early morning.

Gluten-free Chocolate Chip Banana Bread

What you’ll need to make the best gluten-free chocolate chip banana bread

  • Almond flour- this one’s my absolute favorite one!
  • Oat flour- pre-made is ideal, but you can blend rolled oats in your blender to make your own
  • Ripe bananas- the spottier, the better!
  • Eggs
  • Liquid oil- I’ve used olive, avocado or refined coconut oil for this recipe and all turned out great!
  • Honey, or pure maple syrup
  • Vanilla extract
  • Vegan chocolate chips- I love using mini chocolate chips in this loaf

Baking banana bread these days always takes me back to the beginning of quarantine, which believe it or not was almost one whole year ago!

Whether you’re looking for a lighter, healthier banana bread, or just a delicious recipe to use up your ripe bananas, you guys are going to love this one if you haven’t tried it already! 🙂

Other gluten-free recipes to check out:

Gluten-free Mug Cake- 3 ways

Cinnamon Swirl Crumb Cake

Gluten-free Brownie Cookie Pie

The Best Gluten-free Banana Bread

5 from 15 votes
Course: Baked Goods


Prep time


Cooking time


Total time




  • 1 1/4 cup 1 1/4 almond flour

  • 1/2 cup 1/2 oat flour

  • 2 large bananas, mashed

  • 2 eggs

  • 1/3 cup 1/3 honey, or swap pure maple syrup

  • 1/4 cup 1/4 liquid oil, I used avocado oil

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 cinnamon

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1/3 cup 1/3 mini vegan chocolate chips, plus more to top


  • Preheat your oven to 350 F.
  • In a large bowl, whisk together you mashed bananas, eggs, oil, honey, vanilla and cinnamon.
  • Pour in your almond flour, oat flour, baking powder, baking soda, and salt and mix until well combined.
  • Fold in the chocolate chips and stir together. Line a 9 x 5 loaf pan with parchment paper, and pour the batter into the pan. Top the loaf with extra chocolate chips.
  • Bake for 35-40 minutes, until a toothpick comes out clean and the edges start to brown.
  • Let cool completely for at least 20 minutes before removing from the pan.
  • Once cool, slice and serve! Leftovers can be stored in an airtight container in a cool place for up tp 3 days, refrigerated for up to 2 weeks, or frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Hello! Love this recipe so much. I want to make a few at a time and freeze. How do you suggest freezing them?

    • Hi Rebecca! Once they cool completely you can wrap each one in foil, or add them to an aluminum tray and use parchment paper to separate each one so that they don’t stick

  2. Delicious! I used maple syrup in it and avocado oil. Sprinkled maple sugar on top. Can’t wait to make it again!!!

  3. LOVE this recipe. Have made it many times but have never left a comment. Shared this one with a good friend of mine and made it at her place. I am GF, but she is just trying to make healthier food choices. We made it together and she loved it and has added it to her book of favorites. I sometimes make them as muffins and cook them for about 25 minutes and they are amazing.

    • Thank you, Olivia!! I’m so happy to hear you guys enjoyed it 🙂

      • Hi Gal, in trusting fashion of your tried & tested recipes I double batched this last night, making 2 loaves.
        So delicious, I used honey and it didn’t turn the bread into honey either, 10/10

  4. I used melted coconut oil instead of avocado oil and it was perfect! Thank you for sharing this great easy recipe. Don’t even waste your time looking for gluten free banana bread. This is the one!

  5. Miryam

    My favorite recipe I make it all the time!
    Can I make this one for Passover and use more almond flour instead of oat?

  6. Rebecca

    The best banana bread ever! Thanks

  7. Hands-down my favorite banana bread recipe ever. Foolproof, comes out beautifully every time, works great as muffins too (bake for ~20 min instead)! Even my non-gf friends love it.

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