This recipe is also easy to make vegan when you swap the dairy milk for a non-dairy milk option. Because it’s allergy-friendly, it also makes a great choice for baby led weaning. This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you. This gluten free, egg free chocolate banana bread is perfect for a healthy dessert option or decadent breakfast. I love eating a slice warm with butter on top. If you like recipes for gluten free treats, make sure to check out these additional recipes here on The Artisan Life:
Gluten free, dairy free marshmallow pops Gluten free chocolate dipped “Oreos” Gluten free shamrock truffles
This recipe is easy to make with conventional flour and the chocolate chips of your choice. I’m including links to my favorite gluten free flour and allergy-friendly chocolate chips.
Gluten free chocolate banana bread ingredients
• 2 ripe bananas • 1 ½ cups gluten-free flour (I used King Arthur Measure for Measure) • ½ cup coconut sugar • ½ cup gluten free chocolate chips (I used Enjoy Life) • ⅓ cup coconut oil, melted • ⅓ cup milk of your choice (use almond milk for dairy free) • 1 teaspoon baking soda • 1 teaspoon vanilla extract • A pinch of salt
How to make gluten free chocolate banana bread
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease loaf pan or line it with parchment paper for easy removal. I use butter, but you can use avocado oil spray or another dairy free option. Carefully melt your coconut oil in a microwave safe container. I like to melt a bit extra in a Pyrex cup, then pour the extra back into my container. In a mixing bowl, peel and mash the ripe bananas until smooth. Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine. In a separate bowl, combine the gluten-free flour, baking soda, and a pinch of salt . Whisky until thoroughly combined so there are no baking soda lumps. Add the dry ingredients to the wet ingredients and stir until everything is mixed in and no flour pockets remain. Be careful not to over-mix - stop stirring once you’re sure there are no hidden lumps or pockets. Gently fold in the chocolate chips. Reserve a few for sprinkling on top, if desired. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula or the back of a spoon. If you saved some chocolate chips, sprinkle them on top of the batter. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached. Once the bread is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely, which should take approximately 1 hour. Slice, serve, and enjoy! Don’t get bananas all over your phone - grab the free printable PDF recipe rom the recipe card below. Carefully melt your coconut oil in a microwave safe container. I like to melt a bit extra in a Pyrex cup, then pour the extra back into my container. In a mixing bowl, peel and mash the ripe bananas until smooth.Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.In a separate bowl, combine the gluten-free flour, baking soda, and a pinch of salt . Whisky until thoroughly combined so there are no baking soda lumps.Add the dry ingredients to the wet ingredients and stir until everything is mixed in and no flour pockets remain. Be careful not to over-mix - stop stirring once you’re sure there are no hidden lumps or pockets.Gently fold in the chocolate chips. Reserve a few for sprinkling on top, if desired.Pour the batter into the prepared loaf pan, spreading it evenly with a spatula or the back of a spoon. If you saved some chocolate chips, sprinkle them on top of the batter.Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.Once the bread is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes.Transfer the bread to a wire rack to cool completely, which should take approximately 1 hour.Slice, serve, and enjoy!
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins Enjoy Life Baking Dark Chocolate Morsels, Dairy Free , Soy Free, Nut Free, Non GMO, Gluten Free, Vegan Chocolate Chips
