Gluten Free Chocolate Chip Banana Bread
There is nothing more comforting, rewarding, and foolproof than a loaf of home-baked gluten-free chocolate chip banana bread. Whenever I have overripe bananas, I combine them with oat flour and dark chocolate chips to create this soft, lightly sweet, and perfectly tender loaf with pockets of melted chocolate in every slice. All I need is 45 minutes and simple ingredients for this staple homemade baked treat.
Servings: 16 slices
Calories: 136kcal
Equipment
- Loaf Pan (about 4½ by 9 inches)
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 GF oat flour or 1:1 gluten free flour blend
- ½ to ¾ cup 70% dark chocolate chips
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
- My #1 Secret Tip for this gluten-free chocolate chip banana bread recipe is to allow the batter to rest for 10 minutes before baking. Since I use oat flour, this step gives it a chance to hydrate properly, creating a softer, more cohesive crumb.
- Use very ripe bananas: I always choose bananas with a lot of brown spots for the best natural sweetness and moisture.
- Do not overmix: I stir the batter until just combined to avoid overworking the oat flour and baking a dense loaf.
- Check early: Check the loaf a few minutes before it is due to come out to avoid overbaking.
- Cool before slicing: After the loaf is done in the oven, I allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool down completely. This way, my loaf holds together nicely when I slice it.
- Cover if it browns too much: If I notice the top of the loaf brown while the inside has not completed cooking, I cover the loaf with a loose piece of tin foil, ensuring there is sufficient airflow, without direct exposure to the element.
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