Gluten-Free Banana Bread with Chocolate Chips
Moist and delicious gluten-free banana bread packed with chocolate chips. Easy to make and perfect for any occasion.
Equipment
- Mixing Bowls (2)
- 9x5 inch Loaf Pan
- Whisk
- Spatula
Ingredients
Wet Ingredients
- 3 medium Mashed ripe bananas
- 2 Eggs
- 1/2 cup Melted coconut oil
- 1/4 cup Milk (dairy or non-dairy)
Dry Ingredients
- 1 1/2 cups Gluten-free all-purpose flour blend
- 3/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mash bananas well. Add eggs, melted coconut oil, and milk; mix until combined.
- In a separate bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add nuts, such as walnuts or pecans, to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.