Irresistible Gluten Free Banana Chocolate Chip Bread Recipe

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There’s nothing more enticing than a freshly made loaf of banana chocolate chip bread baking in the oven. It leaves an incredible toasty aroma of vanilla, chocolate and for this recipe warm cinnamon! Whether you’re gluten free or not, this recipe is a win and will be enjoyed by all! Without further delay here’s our irresistible gluten free banana chocolate chip bread recipe!

See related: Gluten-Free Recipes

Gluten-Free Cinnamon Chocolate Chip Banana Bread

Enjoy a fresh warm loaf of gluten free banana chocolate chip bread with warm cinnamon and nuts of your choice.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast, Dessert, Snack

Servings 10 servings

Calories 263 kcal

Equipment

• 9" x 5" loaf pan
• 2 mixing bowls for wet and dry ingredients
• whisk helps with eliminating lumps
• measuring cups
• spatula
• fork or potato masher
• cooling rack allows the bread to cool evenly without becoming soggy
• toothpick or cake tester
• parchment paper (optional) makes removal of the bread easier and cleaning up a breeze
• oven mitts
• knife

Ingredients

  

• 2 cups gluten-free flour blend (ensure it contains xanthan gum if not already included)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter (melted and cooled)
• 3/4 cup brown sugar
• 2 large eggs (at room temperature)
• 1/3 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 3 ripe bananas (mashed (about 1 1/2 cups))
• 1/2 cup chocolate chips (ensure they're gluten-free)
• 1/2 cup walnuts or pecans (chopped (optional))

Get Recipe Ingredients

Instructions

 

Preheat the Oven and Prepare the Pan:

• Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.

Mix Dry Ingredients:

• In a large bowl, whisk the gluten-free flour, baking soda, salt, and 1 teaspoon of ground cinnamon together.

Combine Wet Ingredients:

• In a separate bowl, blend the melted butter and brown sugar. Add the eggs one at a time, thoroughly mixing after each. Stir in the milk and vanilla extract.

Incorporate Bananas:

• Blend the mashed bananas into the wet mixture.

Merge Wet and Dry Ingredients:

• Gently fold the wet ingredients into the dry, mixing until just combined to avoid overmixing. Then, fold in the chocolate chips and nuts if using.

Bake:

• Pour the batter into the prepared pan, evening out the top. Bake for about 55-65 minutes, or until a toothpick comes out clean or with a few crumbs.

Cooling:

• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving:

• Once cooled, slice the banana bread and serve. Enjoy the added richness of chocolate chips and the warm spice of cinnamon in every bite!

Notes

Cook Time Ranges: 55-65 minutes

Servings: This recipe yields about 10-12 servings, depending on the thickness of the slices.

With nuts: 281 calories per slice (assuming 12 slices)

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Additional Tips:

• For an even distribution of chocolate chips without them sinking to the bottom, you can toss them with a small amount of gluten-free flour before folding them into the batter.
• To enhance the cinnamon flavor, consider adding a cinnamon-sugar topping before baking. Simply mix a tablespoon of sugar with a quarter teaspoon of cinnamon and sprinkle over the batter.

This modified recipe promises a deliciously moist and flavorful banana bread that combines the classic appeal of banana bread with the sweet surprise of chocolate chips and the comforting warmth of cinnamon. Happy baking!

What are some other things you like to add to your banana bread?