Gluten Free Chocolate Chip Banana Bread
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.You don’t have to sacrifice great flavor when you make lightened-up baked goods! This healthy chocolate chip banana bread recipe is super moist and tastes delicious. It’s kid-friendly, gluten-free, and can easily be made vegan too!
I am a total sucker for all kinds of baked goods. I love the aroma as it bakes, how it fills the kitchen with warm sweet smells, comforting and homey. And one of my all time favorite baked goods, of course, is your typical classic banana bread recipe. More specifically, banana chocolate chip bread!
Many people wonder whether something like gluten free chocolate chip banana bread can be made healthy, and still taste really good. My answer to this is YES! This healthy moist banana bread is going to become a new favorite in your household – and I promise – it’s so light and fluffy you won’t even be able to tell it’s gluten free!
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This is one of my favorite recipes to make with my kids. Baking is all the more enjoyable when we can make it a weekend activity. This chocolate banana bread is so good we could eat the whole loaf in a weekend!
This gluten free banana bread with chocolate chips is great for a guilt-free treat or for a healthier dessert for kids or a special weekend breakfast treat. The best part of this recipe is that It’s super simple and is ready in less than an hour (baking and prep time included). Next time I make it I think I’ll add some walnuts!
👩🏽🍳 Why This Recipe Works
- Simple to mke
- Super moist
- Light and fluffy texture
- Will satisfy your sweet tooth!
- A healthier version of traditional banana bread
- Gluten-free with a vegan option
- Stores well, tastes just as good the next day
- Made with wholesome ingredients
- Best healthy chocolate banana bread recipe ever!
🥘 Ingredients
Flour: You can use any type of flour for this gluten-free banana bread recipe! I chose gluten free oat flour to keep this recipe gluten free, but you can also use: white whole wheat flour, spelt flour, regular whole wheat flour, or whole wheat pastry flour or. If you don’t have oat flour and still want to make this recipe GF, I recommend a gluten-free flour blend like Bob’s Red Mill Gluten Free 1:1 Flour. You can also use all purpose flour, but that won’t be as healthy as the other flour options listed!
Flax Eggs: Super easy to make, and a great substitution to make this recipe egg-free. Chia eggs also work if you don’t have ground flaxseed!
Coconut Oil: I love using coconut oil in baked goods because it gives the same tender fluffy texture and rise that butter gives, but it happens to be gluten free. Any vegetable oils will work in this chocolate banana bread recipe, but I like coconut oil the best.
Pure Maple Syrup, Coconut Sugar And Sea Salt: Maple syrup and coconut sugar are a healthier option than refined sugar, and the salt helps bring out their sweetness even more! You can use any sweetener you like as a 1:1 substitution.
Vanilla Extract & Cinnamon: For sweetness and a warm flavor without adding extra white sugar!
Greek Yogurt & Baking Soda: For fluffiness & rise.
Chocolate Chips: You can’t make gluten free chocolate banana bread without chocolate chips! I like using 70% dark chocolate chips for that rich chocolate flavor (and less added sugar!) You can also use semi-sweet chocolate chips for a bit more sweetness! I don’t recommend using cocoa powder – it won’t give you that same chocolatey flavor the way melted chocolate does.
Fresh Bananas: You want super sweet bananas for this recipe, so make sure they are overripe!!
📖 Variations
- Vegan Chocolate Banana Bread: You can easily make this recipe vegan and dairy-free by using an unsweetened, non-dairy yogurt. All of the other ingredients are vegan friendly!
- Banana Bread Bars: Make this delicious quick bread recipe as is, but cut it into granola bar shapes (long rectangles) instead of squares! Wrap each bar individually in parchment paper for easy storage and a great option for a grab-and-go snack. Super easy!
- Add Nuts: Walnuts taste great in this healthy treat, but you could also add in sliced almonds or chopped pecans. A swirl of nut butter like peanut, almond butter, or sunflower seed butter will add a nutty flavor into the batter without adding in whole nuts!
- Banana Zucchini Chocolate Chip Bread: Add in 1/2-1 cup shredded zucchini into the batter! Make sure you squeeze out all of the water from the zucchini using a cheese cloth or paper towels before adding it in.
- Sugar Free Chocolate Banana Bread: Use monk fruit instead of maple syrup + coconut sugar, and use sugar free chocolate chips!
- Make Gluten Free Banana Chocolate Chip Muffins: It’s super easy to make this healthy chocolate chip banana bread into muffins! First Lightly grease the muffin tins (a 12 muffin tin will work well here). Then divide the batter evenly. I love to use this scoop to make sure to have muffins all the same size – it makes dividing up muffin batter SO much easier. Once divided evenly, bake at 350℉ for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
🔪 How To Make Healthy, Gluten Free Chocolate Chip Banana Bread
Step 1: Preheat oven to 350°F. Lightly grease an 4.5 by 9 inch loaf pan with olive oil spray and set aside. Alternatively, you can line your pan with parchment paper or use a loaf pan if you prefer. In a large bowl mash the bananas until mostly smooth. Whisk the flax egg in with the mashed bananas.
Step 2: To the wet ingredients, add the yogurt and coconut oil.
Step 3: Whisk in the coconut sugar, maple syrup, and vanilla.
Step 4: Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
Step 5: Gently stir in the flour (dry ingredients) into the large mixing bowl until barely combined.
Step 6: Fold the chocolate chips into the flour mixture.
Step 7: Scrape the mixture into the prepared pan.
Step 8: Bake for 25-30 minutes, until a toothpick inserted in the center, comes out clean. Remove from oven and let cool for 15 minutes. (either in the pan, or on a wire rack). Cut into 16 slices and serve.
❓ Recipe FAQs
Is Gluten Free Banana Chocolate Chip Bread Healthy?
The answer is: It depends! Not all banana breads are created equally, but thanks to a few simple swaps, this quick bread is totally healthy! You can enjoy it at less than 150 calories a serving! The swaps are:
Low Fat Greek Yogurt instead of butter to retain moisture but cut fat and calories. Greek yogurt has healthy fats.
Coconut Sugar instead of brown sugar or granulated sugar which has a great flavor but is lower glycemic and less processed.
Oat Flour (instead of all purpose) for gluten free whole grains and extra fiber.
Dark Chocolate Chips in place of milk chocolate for a rich chocolatey flavor with less sugar added!
How Do You Store gluten free chocolate chip banana bread?
This is the best banana bread to bake in advance if you’re looking for a healthy sweet treat to have on hand, if you want a healthier snack for your kids, or if you want to make a quick homemade gift for a friend!
To Store: Allow your homemade banana bread to fully cool, wrap in plastic wrap or foil, and transfer to an airtight container. It’ll keep for about 3-4 days room temperature, and up to 2 weeks in the fridge.
To Freeze: Once this gluten free chocolate chip bread has fully cooled, slice it, and then wrap the individual slices in in two layers of foil and transfer to airtight containers. It will keep for up to 1-2 months in the freezer. While you can freeze the entire loaf, I don’t recommend doing that because when you’re ready to defrost it, you’ll have to defrost the whole loaf whether you’re ready to eat all of it or not.
To Defrost: For best results, thaw in the fridge overnight, then heat in the microwave or toaster oven until warm!
How do you serve healthy choc chip banana bread?
There are so many ways to serve this low calorie chocolate banana bread, it’s hard to pick just one! Some ways I like to serve it are:
– On its own as a grab-and-go breakfast, or alongside any of these vegetarian breakfast ideas!
– With some coffee or tea in the morning or afternoon
– Warmed up and with some ice cream for dessert!
– With a spread of fresh butter for a little indulgence
– With a spread of nut butter for added protein (and for a filling snack!)
💭 Expert Tips
- Allow your gluten free chocolate chip banana bread batter to rest for 10 minutes after you create it (this will contribute to a moister, fluffier banana bread!)
- Be sure to use very ripe / overripe bananas to take advantage of their natural sweetness in this bread. With the sweetness of the bananas, you don’t need as much sugar (I found that 1/4 + 1/8 cup was perfect, but you could reduce the sugar to be even less if you like a less-sweet bread)
- Be sure to lightly grease your pan for easy removal, or use parchment.
- To store this healthy chocolate chip banana bread, allow to fully cool and transfer into an air-tight container. It’ll keep for about 3-4 days on the counter, and up to 2 weeks in the fridge. You can also freeze it (to defrost – just microwave a slice for about 20 seconds or pop them in the toaster oven!)
- When measuring your flour, make sure you choose the “scoop and level” method. Spoon the flour into your measuring cup, then level off the flour with a butter knife (don’t scoop the flour using your measuring cup!)
- If making gluten-free don’t use almond flour as a substitute for whole wheat flour. It absorbs moisture and will result in a soggy loaf. Instead, use oat flour.
🍌 More Delicious Banana Recipes!
- Blueberry Banana Blast Smoothie
- Peanut Butter Banana, Protein-Packed Overnight Oats
- Banana Chocolate Frozen Yogurt
- Easy, Healthy, Mini Banana Bundt Cakes
- Gluten Free Banana Muffins
- Spinach Banana Muffins
- Nutella Pizza (with banana)
- Blueberry Banana Bread
- Healthy Banana Bread
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🎥 Watch How to Make It
Gluten Free Chocolate Chip Banana Bread (Healthy Recipe!)
You don't have to sacrifice great flavor when you make lightened-up baked goods! This healthy chocolate chip banana bread recipe is super moist and tastes delicious. It's kid-friendly, gluten-free, and can easily be made vegan too!
Servings: 16 slices
Calories: 136kcal
Ingredients
- 3 large ripe bananas mashed
- 1 flax egg
- ⅓ cup plain lowfat Greek yogurt
- 2 tbsp melted cooled coconut oil
- ¼ + ⅛ cup coconut sugar
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1½ cups white whole wheat flour or oat flour
- ½ to ¾ cup 70% dark chocolate chips
Equipment
- Loaf Pan (about 4½ by 9 inches)
Instructions
- Preheat oven to 350°F. Lightly grease a 4½ inch (11cm) x 9 inch (22cm) loaf pan with olive oil spray and set aside.
- In a large bowl mash the bananas until mostly smooth. Whisk in the flax egg, then the yogurt and oil. Whisk in the coconut sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips.
- Scrape the mixture into the prepared pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes. Cut into 16 slices and serve.
Notes
Serving Suggestions
There are so many ways to serve this banana bread, it’s hard to pick just one! Some ways I like to serve it are:
- On its own as a grab-and-go breakfast
- With some coffee or tea in the morning or afternoon
- Warmed up and with some ice cream for dessert!
- With a spread of fresh butter for a little indulgence
- With a spread of nut butter for added protein (and for a filling snack!)
- Allow the banana bread batter to rest for 10 minutes after you create it (this will contribute to a moister, fluffier banana bread!)
- Be sure to use very ripe / overripe bananas to take advantage of their natural sweetness in this bread. With the sweetness of the bananas, you don’t need as much sugar (I found that 1/4 + 1/8 cup was perfect, but you could reduce the sugar to be even less if you like a less-sweet bread)
- Be sure to lightly grease your pan for easy removal, or use parchment.
- To store the banana bread, allow to fully cool and transfer into an air-tight container. It’ll keep for about 3-4 days on the counter, and up to 2 weeks in the fridge. You can also freeze it (to defrost – just microwave a slice for about 20 seconds or pop them in the toaster oven!)
- When measuring your flour, make sure you choose the “scoop and level” method. Spoon the flour into your measuring cup, then level off the flour with a butter knife (don’t scoop the flour using your measuring cup!)
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 22.7g | Protein: 2.3g | Fat: 4.4g | Saturated Fat: 3.2g | Sodium: 42mg | Fiber: 2.5g | Sugar: 12g
This is seriously amazing!! I love that it is gluten free!
Aw yay! Thanks so much Toni!
Great banana bread recipe! The flax egg works great and my family loved the chocolate chips! Next time I’m going to try it with walnuts.
Walnuts would be delicious in this quick bread! So happy you enjoyed it!
This banana bread is so tender!
Thanks so much Katherine! So glad you liked it!
This looks soo good, I’m sure my little ones would eat it happily. Love trying out different healthy banana bread recipes, and yours is next on my list!
Yes!! I’m sure your kids will love it – this is one of my kids’ favorites for sure!
This looks amazing! and thank you for the storing tips, I am the only one at home who likes banana bread, and when I make some I have to eat the whole thing by myself, which is not good hehe
Thanks Ava!! Yes this stores really well so you don’t have to worry about trying to finish it all at once!
Such a tasty and easy banana bread!
Aw thank you so much Katherine! 🙂
Made this banana bread (using oat flour) for a treat to go with coffee and we loved it! Great texture, not dry at all and lots of chocolate! A truly decadent banana bread 🙂
Woohoo!! Thanks for letting me know!
Can’t beat banana bread and I love this healthier version. So easy to make too.
Yay!! So glad you love this recipe Amanda!
I think I am finally ready to make banana bread again after making so much of it in lockdown. This heathy version looks delicious.
Awesome!! Thanks Dannii – you will love this healthier version for sure!
These banana bread squares are scrumptious & so moist! I used a chia egg in place of a flax one, added a tbsp or so of crushed walnuts along with a dash of pumpkin spice, otherwise, I followed the recipe as written. I appreciate the ease, & lack of clean up. Next time I will cut back on 1/4 cup of sugar. Amazing with frozen vanilla coconut ice cream!
Yay!! I’m so happy to hear you liked this recipe Barb! Love the pairing with coconut ice cream – yum!
I always bake my banana bread in loafs, so I think it’s really cute to see it served as squares! Mine is never that healthy, definitely need to try something less guilty! Thank you for the inspiration!
Thanks Eva! Haha yes – I actually cut it in squares to trick my kids into thinking they were getting “blondies” when it was actually a much healthier treat! 🙂
I really appreciate that this recipe uses flax egg. For those of us who can’t eat eggs, it’s a great substitution. Banana chocolate bread is my new favorite breakfast.
Thanks so much Laura!! I use flax eggs in baking all the time – you really can’t tell the difference!
YUM – I’m in the middle of packing for a move this weekend and I NEED a double batch of these! Healthy and sure to satisfy my chocolate addiction, these bars sound so delish!
Totally!! You will love this recipe Shashi!
This looks delicious! You can’t persuade me that anything with sugar and chocolate chips is really ‘healthy’ but it’s still a great treat and a fab way to use up ripe bananas.
Thanks Helen! Hope you enjoy it!
These look fantastic – my kids want to try making them at the weekend, so glad they are healthy as well as delicious, win-win!!
Yay! I can’t wait for you all to try this recipe Kate – you will love it!
Hello! I was wondering if there would be much of a difference if I substitute the flax egg with a regular egg? I thought you put it in the recipe to keep it vegan but then again it is not specified that I must use dairy-free Greek yoghurt.
Hi Krisy! You can totally use a regular egg instead of the flax egg — I just put it in the recipe to keep it egg-free (not necessarily vegan, but for those with egg allergies). But the regular egg is a 1:1 replacement for the flax egg so it’ll work great!
This is such a perfect recipe for someone who loves Taco Bell (like me) but is trying to be more health conscious! Thanks!
Of course! So glad you liked it!
Why don’t you just say 3/8of a cup of sugar?
Very good but the amount of chocolate chips is maybe too much. Chocolate flavour overwhelms others. And that’s coming from a chocolate lover!
Fair enough! I could have written it that way 🙂 I just put it as 1/4 + 1/8 because it’s how I measured it out (I don’t have a 3/8 cup measure 🙂 ). You can always use less chocolate chips if you’d like! My chocolate was super super dark, so it didn’t make the banana bread too sweet.