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Healthy, gluten free chocolate chip banana bread sliced on parchment paper.
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5 from 16 votes

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Baking, Breakfast, Brunch, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 slices
Calories: 136kcal
Author: Anjali Shah



  • 3 large ripe bananas mashed
  • 1 flax egg
  • 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
  • cups white whole wheat flour or oat flour
  • ½ to ¾ cup 70% dark chocolate chips


  • 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.


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!)
Top Tips
  • 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!)
Adapted from Well Plated


Serving: 1slice | Calories: 136kcal | Carbohydrates: 22.7g | Protein: 2.3g | Fat: 4.4g | Saturated Fat: 3.2g | Sodium: 42mg | Fiber: 2.5g | Sugar: 12g