Gluten-Free Chocolate Chip Banana Bread

This is THE BEST gluten-free chocolate chip banana bread! It's so easy to make and super moist! It also happens to be dairy-free.

Gluten-Free Dairy-Free Banana Bread

I grew up with my mom making deliciously moist banana bread for me pretty often. Usually with walnuts.

I made it myself once I learned how to until I realized I was sensitive to both gluten and dairy. With a little trial and error, I think I've made the best gluten-free and dairy-free banana bread!

The best part: I've added chocolate chips. My recipe for gluten-free chocolate chip banana bread is perfectly sweet, so moist, and so good you won't be able to tell it's both gluten-free and dairy-free!

Gluten-Free Chocolate Chip Banana Bread Ingredients

• Gluten-free all purpose flour - Make sure the flour blend you use contains xanthan gum.
• Salt - I like using fine Himalayan salt in my recipes, including this one.
• Baking soda
• Baking powder
• Vegan butter - Feel free to use regular butter if you do not eat a dairy-free diet.
• Granulated sugar
• Brown sugar
• Eggs - Please use large eggs for this recipe! It adds more moisture to the banana bread.
• Bananas - Make sure the bananas you use in this recipe are overripe! We want brown, spotty bananas that are too ripe to eat on its own.
• Apple cider vinegar - An acidic ingredient like vinegar is necessary to activate the baking soda, so as weird as you might think it is, don't skip it!
• Non-dairy milk - You can swap this out for regular dairy milk if you don't eat a diary-free diet.
• Pure vanilla extract - Make sure it's pure and not artificial or imitation vanilla! You can also use vanilla paste.
• Dairy-free chocolate chips - You can also chop one of your favorite chocolate bars and add that to the batter instead of chocoalte chips.

How To Make The Best Gluten-Free Banana Bread

1. In a bowl, combine the gluten-free flour, salt, baking soda, and baking powder.
2. In a separate bowl, cream together the softened vegan butter, granulated sugar, and brown sugar.
3. Add one egg at a time, mixing after each egg.
4. Stir in the mashed banana, milk, apple cider vinegar, and milk.
5. To the wet ingredients, add the dry ingredients and mix until you don't see bits of dry flour anymore.
6. Fold the chocolate chips into the batter.
7. Cover the batter and let it rest for 30 minutes.
8. Preheat the oven to 350°F/180°C. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper.
9. Pour the rested batter into the loaf pan and bake in the preheated oven for 65-70 minutes. Let it cool completely before slicing.

Recipe FAQs

Which gluten-free flour is best for banana bread?

Use a gluten-free measure for measure flour blend for this recipe. I've tested this recipe with two flour blends: Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Cup4Cup Wholesome Flour.

Both flours made delicious and moist chocolate chip banana bread!

While I cannot speak for other gluten-free flour blends, just make sure your blend contains xanthan gum.

Can I make this recipe without vegan butter?

Yes! You can swap out the vegan butter for light olive oil, or melted coconut oil.

If dairy-free is not an issue for you, you can also use regular dairy butter.

Can I make this gluten-free chocolate chip banana bread with almond flour?

Substituting the entire amount of flour with almond flour will not produce very good texture.

If you want to use almond flour in this recipe, although I haven't tried it myself, I would suggest only substituting up to ½ cup of the flour with almond flour.

The banana bread won't rise as well and the texture will likely be slightly different.

Which chocolate chips are best to use in this recipe?

Mini chocolate chips are the best chocolate chips to use in this gluten-free banana bread recipe! Because they're smaller, they're less likely to sink to the bottom, and you get chocolate chips in every bite.

If you're using regular chocolate chips or chopped pieces of chocolate, toss them in a couple of tablespoons of flour before adding them to the batter. This helps to keep them from sinking to the bottom of the bread.

I also find that if you sprinkle regular chocolate chips on the loaf before baking it in the oven, they're more likely to get burnt than if you used mini chocolate chips. If you're using normal-sized chocolate chips and you want to sprinkle some on the top of your banana bread, do it after it comes out of the oven to avoid burning.

How To Store Gluten-Free Banana Bread With Chocolate Chips

The best way to store gluten-free banana bread is in an airtight container in a cool, dark place. Don't slice them all at once to avoid it from drying out, and only slice as many as you're going to eat in a sitting.

The banana bread will last up to 3 days when stored in an airtight container. It doesn't seem like a long time before they start to taste stale, but gluten-free baked goods tend to have a shorter lifespan compared to their wheat-filled counterparts.

If you want them to last longer, wrap each slice and place them in a freezer bag to store in the freezer for up to a month.

More Banana Recipes To Try

• Banana muffins (GF/DF)
• Banana chocolate chip pancakes (GF/DF)
• Mom's banana bread
• Banana cupcakes (V)
• Chocolate banana cupcakes (V)
• Double chocolate banana bread
• Banana coconut upside-down cake
• Peanut butter banana oat bars (GF/DF)

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