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.
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.
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
Ingredients
- 1 1/4 cup almond flour
- 1/2 cup oat flour
- 2 large bananas, mashed
- 2 eggs
- 1/3 cup honey, or swap pure maple syrup
- 1/4 cup liquid oil, I used avocado oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini vegan chocolate chips, plus more to top
Directions
- 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.
This has become my go to dessert recipe! So delicious and I always get compliments on it
I have made this recipe uncountable times and always work!! The only ingredient I changed was the avocado oil. I use coconut oil and works perfectly. Thank you!!!
So happy to hear that!
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