Gluten Free Banana Bread Choco Recipes by Rosie

This gluten-free chocolate chip banana bread transforms overripe bananas into a moist, tender loaf that's perfect for breakfast or an afternoon treat. The combination of sweet bananas and rich chocolate creates an irresistible flavor that satisfies without gluten.

I developed this recipe when my niece was diagnosed with celiac disease, determined to create a banana bread she could enjoy that tasted just as good as traditional versions. After multiple tests, this has become our family's go-to recipe that everyone requests, regardless of dietary needs.

Ingredients

• Ripe bananas provides natural sweetness and moisture essential for that classic banana bread texture
• Softened butter creates a rich flavor base that makes this bread taste indulgent
• Milk adds moisture to prevent the gluten-free flour from creating a dry texture
• Pure vanilla extract enhances the sweetness and complements the banana flavor perfectly
• Gluten free flour Bob's Red Mill 1 to 1 baking flour works best as it contains xanthan gum for proper structure
• Eggs provide binding and structure critical in gluten-free baking
• Salt balances the sweetness and enhances all other flavors
• Baking soda and baking powder work together to create the perfect rise
• Granulated sugar provides just enough sweetness without overpowering the banana flavor
• Chocolate chips optional but highly recommended for pockets of melty goodness
• Shaved chocolate optional for a more elegant presentation and varied texture

Step-by-Step Instructions

Prepare Your Oven and Pan

Preheat your oven to 350 degrees Fahrenheit to ensure even baking. Thoroughly butter or grease your loaf pan, making sure to get into all corners to prevent sticking. The extra minute spent here saves frustration later when removing your beautiful bread.

Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, salt, baking soda, and baking powder until well combined. This even distribution of leavening agents ensures your bread will rise properly without bitter spots from concentrated baking soda.

Prepare Bananas

In a medium bowl, mash your bananas until mostly smooth but with some small chunks remaining for texture. The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for best results.

Create Wet Mixture

In another medium bowl, cream together the sugar and softened butter until light and fluffy, about 2-3 minutes. This incorporates air for a lighter texture. Add the vanilla, eggs, milk, and mashed bananas, mixing until well combined but not overmixed.

Combine Mixtures

Pour the wet ingredients into the bowl with the flour mixture and gently stir until just combined. Overmixing can make your bread dense, so stop when you no longer see dry flour.

Add Chocolate

Gently fold in the chocolate chips or shaved chocolate, distributing evenly throughout the batter. This folding technique preserves the air bubbles for a lighter texture.

Bake

Transfer the batter to your prepared loaf pan, smoothing the top gently. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Enjoy

Allow the banana bread to cool in the pan for 20 minutes before transferring to a wire rack. This cooling period sets the structure and makes slicing easier.

Save

The chocolate chips are truly what make this recipe special in my home. My husband, who typically avoids gluten-free baked goods, specifically requests this banana bread for his birthday breakfast every year. The combination of melty chocolate and sweet banana always brings a smile to his face.

Storage Solutions

This banana bread maintains its moisture and flavor for up to 4 days when stored properly. After cooling completely, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature. For longer storage, slice the cooled bread and freeze individual portions with parchment paper between slices. This way, you can thaw only what you need for a quick breakfast or snack.

Customization Options

While chocolate chips create a classic flavor combination, this versatile recipe welcomes many additions. Try folding in 1/2 cup chopped walnuts or pecans for added texture and nutrition. For a tropical twist, add 1/3 cup shredded coconut and substitute coconut milk for regular milk. You can even transform this into a more decadent dessert by adding a simple glaze made from powdered sugar and a splash of milk drizzled over the cooled loaf.

Serving Suggestions

This banana bread shines when served slightly warm, allowing the chocolate chips to remain soft and melty. For breakfast, toast a slice lightly and spread with a thin layer of almond butter for protein. As a dessert, warm a thick slice for 15 seconds in the microwave and top with a small scoop of vanilla ice cream. For an elegant brunch presentation, dust slices with powdered sugar and serve alongside fresh berries.

Recipe FAQs

→ How can I tell when my bananas are ripe enough for this banana bread?

The best bananas for this bread are very ripe with lots of brown spots or even mostly brown skin. They should be soft to the touch and sweet-smelling. The riper the bananas, the sweeter and more flavorful your bread will be.

→ Can I substitute the Bob's Red Mill gluten-free flour with another brand?

Yes, you can use other gluten-free flour blends, but look for one that contains xanthan gum and is labeled as a 1-to-1 replacement for regular flour. Different brands may produce slightly different textures, so you might need to adjust moisture levels slightly.

→ How should I store the banana bread to keep it fresh?

Once completely cooled, store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped individually for up to 3 months.

→ Can I make this dairy-free as well as gluten-free?

Absolutely! You can substitute the butter with coconut oil or a plant-based butter alternative in equal amounts. For the milk, simply use any non-dairy milk like almond, oat, or coconut milk.

→ How do I know when the banana bread is fully baked?

Insert a toothpick or thin knife into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), the bread is done. The top should be golden brown and the bread should spring back slightly when gently pressed.

→ Can I add nuts or other mix-ins to this banana bread?

Definitely! Chopped walnuts, pecans, or even dried fruits like cranberries work beautifully in this recipe. Simply fold them in at the same time as the chocolate chips, using about 1/2 cup total of additional mix-ins.