This one‑bowl gluten‑free chocolate chip banana bread is ultra soft and moist thanks to a handful of simple ingredients. Enjoy classic banana and chocolate flavor with a tender, melt‑in‑your‑mouth texture in every slice.
Have a few ripe bananas on the counter? This gluten‑free chocolate chip banana bread is an easy, reliable way to use them. It keeps the classic flavor you love but swaps in a 1:1 gluten‑free flour blend so everyone can enjoy a comforting slice.
The recipe is forgiving and perfect for beginner bakers or a helping‑hands baking day with kids. It comes together in one bowl, requires minimal prep, and yields a moist loaf studded with chocolate in every bite.
Simple ingredients to get started
- Ripe bananas. Use very ripe bananas with brown spots for the best sweetness and texture. Measure mashed bananas for consistency.
- Brown sugar. Light brown sugar adds a caramel note and helps keep the loaf moist. You can substitute part with white sugar if desired.
- Melted butter. Melted butter blends easily into the batter—no softening required.
- Sour cream or plain yogurt. A small amount adds tenderness and a subtle tang. If you don’t have any, increase the butter slightly.
- Vanilla extract. Essential for depth of flavor.
- Almond extract or cinnamon. Almond extract gives a lovely, nutty note that pairs beautifully with chocolate and banana; cinnamon is a classic alternative.
- Gluten‑free 1:1 flour blend. Use a measure‑for‑measure gluten‑free flour that contains a binder like xanthan gum for best results.
- Baking soda and salt. Baking soda provides lift and salt balances the sweetness.
- Mini chocolate chips. Mini chips spread chocolate throughout the loaf so you get chocolate in almost every bite.
A few baking tips to help you
- Measure flour using a scale or the scoop‑and‑level method to avoid a dense loaf.
- Check that your baking soda is fresh for proper rise.
- Use an instant‑read thermometer: the loaf is done when the center reaches about 200°F (93°C).
- A light‑colored metal loaf pan bakes more evenly than dark or glass pans.
How to make this gluten‑free banana bread, step by step
The ingredient amounts and full recipe are included in the Recipe Card below.
- Preheat the oven to 350°F (175°C) and line an 8.5 x 4.5 inch metal loaf pan with parchment paper.
- Mash the bananas. Mash with a fork or puree for a smoother texture. Measure the mashed bananas for accuracy.
- Combine wet ingredients. In one bowl stir together mashed bananas, brown sugar, melted butter, sour cream (or yogurt), eggs, vanilla, and almond extract (or cinnamon) until cohesive.
- Add dry ingredients. Stir in the gluten‑free flour, baking soda, and salt until almost combined—small dry streaks are fine.
- Fold in chocolate chips. Gently fold to distribute the chips evenly.
- Pour into the pan. Smooth the top slightly so the loaf bakes evenly.
- Bake 45 minutes. Bake at 350°F for about 45 minutes.
- Tent with foil and continue baking 20–25 minutes. Cover loosely with foil so the top doesn’t overbrown. Bake until a toothpick shows a few moist crumbs and the center reaches about 200°F.
- Cool and slice. Cool 5–10 minutes in the pan, then lift the loaf out using the parchment and finish cooling on a wire rack before slicing.
- Store properly. Keep leftover slices in an airtight container: 1–2 days at room temperature, 3–4 days refrigerated, or up to 2 months frozen. Rewarm slices briefly before serving.
Variations & toppings to try
This recipe is great as written, but here are a few easy ways to vary the flavor and texture:
- Add nuts. Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Switch chocolate style. Use chocolate chunks instead of mini chips for larger pockets of melted chocolate.
- Top a slice. Serve slices with peanut butter, almond butter, or a smear of Nutella.
FAQ – tips and tricks for the best loaf
Measure carefully
Accurate measurements matter when baking gluten‑free. Weigh the flour if possible or use the scoop‑and‑level method. Measuring mashed bananas by volume rather than the number of bananas gives more consistent results.
Swaps & substitutions
- Dairy‑free option: Use vegan butter and dairy‑free yogurt or sour cream alternatives. Choose dairy‑free chocolate chips to keep the loaf fully vegan.
- Egg substitutes: Two flax eggs (2 Tbsp ground flax + 6 Tbsp water) or an extra 1/2 cup mashed banana can replace the eggs, though texture will differ slightly.
- Flour notes: Do not replace the 1:1 gluten‑free blend with coconut, oat, or almond flour without adjusting liquid and binders; these flours behave very differently.
Recipe Card
Gluten‑Free Chocolate Chip Banana Bread
Yield: 1 loaf | Total time: about 1 hour 20 minutes
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 3/4 cup light brown sugar (150 g)
- 6 Tablespoons butter, melted (85 g)
- 1/2 cup sour cream or plain Greek yogurt (113 g)
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (or 1 tsp ground cinnamon)
- 1 3/4 cups (210 g) gluten‑free measure‑for‑measure flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup mini chocolate chips (about 128 g / 4.5 oz)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5 inch metal loaf pan with parchment paper.
- Mash the bananas and measure the mashed amount.
- In a large bowl, whisk mashed bananas with brown sugar, melted butter, sour cream, eggs, vanilla, and almond extract (or cinnamon) until combined.
- Add the gluten‑free flour, baking soda, and salt. Stir until mostly combined, leaving a few dry streaks.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake 45 minutes at 350°F. Then tent loosely with foil and bake another 20–25 minutes, until a toothpick shows a few moist crumbs and the center reads about 200°F.
- Cool 5–10 minutes in the pan, then lift the loaf out and cool completely on a wire rack before slicing.
Storage
Store at room temperature in an airtight container for 1–2 days, refrigerate for 3–4 days, or freeze up to 2 months. Rewarm slices briefly before serving.
Notes
- Use a light metal pan for even baking. Glass or ceramic may require a longer bake time.
- If using unsalted butter, add a pinch more salt if desired.
- For freezing slices, flash‑freeze on a baking sheet until firm, then transfer to a freezer bag to prevent sticking.
Enjoy a warm slice with a smear of nut butter or a cup of coffee for a comforting treat.