Best Ever Gluten Free Banana Bread

Karen Kelly
by Karen Kelly
10 servings
50 min

This Gluten Free Banana Bread is moist, sweet, tender and filled with chocolate. Your guests will never know it's gluten-free. (dairy free alternative)

gluten free banana bread on a wooden board

Friends, meet your new favorite go-to banana bread recipe.

I am so sorry to do this to you - this Gluten Free Banana Bread with chocolate chips is irresistible. It's impossible for you to stop at just one piece.

I dare you to try it! Especially when it's topped with peanut butter while it's still warm...

gluten free banana bread with milk

It's easily made in one bowl by mashing some ripe bananas and mixing some wet and dry ingredients together. Oh, and the house smells AMAZING while it cooks.

I've doubled this recipe and made two big loaves and I've also made Gluten Free Chocolate Chip Banana Muffins out of this. Pop those babies in the freezer for extra sweet goodness next week.

Ingredients for Gluten Free Chocolate Chip Banana Bread

  • 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Flour - the best and only gluten free flour I use.
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup white sugar - or coconut sugar
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 overripe bananas, mashed really well, no chunks
  • ½ cup chocolate chunks or chips - I always use Enjoy Life Chocolate Chunks, so good

How to Make Gluten Free Chocolate Chip Banana Bread...

  1. It's so simple just whisk together all dry ingredients in a large bowl.
  2. In a small bowl mix all wet ingredients together and then pour into the bowl of dry ingredients.
  3. Mix well and pour into the prepared loaf pan.
  4. Cook until a toothpick inserted in the center comes out clean.
gluten free banana bread recipe slice on white plate
You guys are going to love this Gluten Free Banana Bread because it's...

  • easy to make with pantry staples
  • incredibly moist
  • jam-packed with chocolate chips
  • crave-worthy
  • perfect for gifts
  • gluten-free (but you can't tell!)
  • delicious!

If you are looking for resources on your gluten free journey start with this Gluten Free Diet Meal Plan and Gluten Free For Beginners.

best gluten free banana bread with milk and bite on a fork
How can I make this Gluten Free Banana Bread dairy free?

You can substitute the melted butter for melted coconut oil or vegetable or canola oil. To melt your coconut oil just put in the microwave for ten second increments and take it out when it is still slightly solid with some melting.

How do I know when this bread is done cooking?

It can be a little tricky but inserting a toothpick into the middle and ensuring it comes out clean should work. If it's not done stick back in the oven for a few extra minutes and then check again. Allow the bread to cool before slicing it.

How do I store my banana bread?

In the unusual case that you have any banana bread left you can wrap it in foil or put it in an airtight container for a few days in the fridge. Warm it up before eating if desired. You can also wrap it in freezer wrap and place it in a ziploc bag to store it in the freezer for up to three months.

Need More Gluten Free Goodies? Try These...

  • Gluten Free Donuts (Krispy Kreme Copycat)
  • Easiest Gluten Free Waffles
  • Baked Vanilla Donuts with Raspberry Glaze
  • Chocolate Donut Holes with Pomegranate Cream Filling
  • Or Click here for all my Easy Gluten Free Desserts.
Best Ever Gluten Free Banana Bread
Recipe details
  • 10  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 ripe bananas, mashed
  • 1/2 cup chocolate chip chunks

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
Whisk all dry ingredients in a large bowl.
In another bowl mix all wet ingredients together.  Make sure butter has cooled before adding it.
Make a well in the center of the dry ingredients and add the wet ingredients in.  Mix until combined.
Pour into prepared baking pan and top with more chocolate chunks.  Bake for about 40-50 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing.
  • This will keep for several days wrapped in plastic wrap.  I like to keep mine in the fridge.
Karen Kelly
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