Gluten-Free Banana Bread Recipe
The most amazing moist and fluffy gluten-free chocolate chip banana bread that will surely make you swoon! Add chopped walnuts if you like them!
Servings: 1 loaf
Calories: 255kcal
Equipment
Ingredients
- 4 large ripe bananas mashed, about 1.5 cups
- 2 large eggs
- 1/4 cup (57g) butter melted and cooled* See Note
- 2 tsp pure vanilla extract
- 1 2/3 cups (200g) gluten-free all-purpose flour
- 1/2 cup (60g) coconut sugar ** See Note
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon optional
- 2/3 cup (85g) chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas in a mixing bowl and be sure you have 1 1/2 cups (or close to it). Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients).
- In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined (dry ingredients).
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated. If adding chocolate chips and/or chopped walnuts or pecans, do so here.
- Transfer the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes. If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil. NOTE: Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.
- Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
Video
Notes
*I use grass-fed butter, but you can also use ghee or melted coconut oil for a dairy-free version
**If you don't typically bake with coconut sugar, feel free to switch it out for regular granulated cane sugar or brown sugar. If you prefer banana bread to be sweeter, use 3/4 cup of sugar for sweeter bread and be sure to add the chocolate chips.
UPDATE 3/17/2024: I like to cover the loaf pan with aluminum foil for the first 50 minutes of baking. I then remove the foil and continue baking for the remaining 15 to 20 minutes. This ensures the top doesn't become too brown during the baking process and keeps the loaf nice and moist. If you go this route, keep the foil tented to allow the loaf room to rise underneath it.
Nutrition
Serving: 1of 12 | Calories: 255kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Fiber: 3g | Sugar: 22g