Gluten-Free Chocolate Chip Banana Bread (Dairy-Free)

A deliciously moist gluten-free chocolate chip banana bread that is studded with chocolate chips for extra flavor. Perfect for breakfast or a tea-time snack. Totally dairy-free too. Go bake a loaf today!

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Moist Chocolate Chip Banana Bread

When I was a little girl, I loved biting into a slice of freshly baked banana bread (particular the one from a bakery named “Bengawan Solo“).

The fragrance of banana bread literally takes me straight back to my childhood, so I figured it was time to pay homage to that memory with this moist banana bread that is studded with chocolate chips for extra flavor!

It’s great for breakfast or a snack with a cup of coffee or tea…. Ready to dig in?

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for this gluten-free chocolate chip banana bread are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter is just a matter of mixing the dry ingredients together with the wet ingredients before folding in the chocolate chips/chopped chocolate. Then bake until golden, cool and enjoy!
• Totally Gluten-Free & Dairy-Free: The best part is that this banana loaf is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerance can enjoy this delicious quick bread without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free chocolate chip bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Bananas: Make sure to use ripe bananas with brown spots. The riper the bananas are, the sweeter and softer they will be, resulting in better flavor and texture for the bread.
• Gluten-Free Flour: I highly recommend using a good-quality gluten-free measure-for-measure flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter texture. I do NOT recommend using a gluten free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will also work (just bear in mind that the darker the sugar used, the darker the color of the batter and the bread). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding it in.
• Chocolate Chips: I use either dairy-free chocolate chips or chopped dairy-free chocolate to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
• Baking Powder: Baking powder is the only leavening agent used to make the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Sunflower Oil: I used sunflower oil because I usually have a bottle of it on hand. However, feel free to use other types of oil instead (such as canola oil, olive oil, avocado oil) etc. You may also use melted dairy-free butter (vegan butter) if you prefer. Alternatively, if you are not lactose-intolerant, you may also use regular melted butter instead.
• Eggs: Eggs help to better bind the ingredients together, so make sure to add them in. If you are allergic to eggs, you may try substituting the eggs with acquafaba or an egg-replacer instead.

How to Make Gluten-Free Chocolate Chip Banana Bread (Step by Step):

1. Preheat and Line

Preheat the oven to 350°F. Grease or line an 8 x 4 inch loaf pan with parchment paper.

2. Mix Sugar with Wet Ingredients

In a large bowl, add the sugar, mashed bananas, oil, eggs, and vanilla extract. Mix well until all ingredients are well combined.

3. Add Dry Ingredients

In a medium bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt.

Mix until all dry ingredients are fully incorporated with the wet ingredients and you have a homogeneous batter.

4. Fold in Chocolate Chips

Add the chocolate chips (or chopped chocolate) to the mixture and gently stir to evenly distribute the chocolate chips.

5. Pour Batter to Prepared Pan

Pour the banana bread mixture into a the prepared parchment-lined loaf pan.

6. Place Sliced Bananas on Top of Batter

Slice the additional banana lengthwise and place the banana slices on top of the batter, pressing it gently into the batter so they do not slide off while baking.

If desired, sprinkle some extra chocolate chips or chopped chocolate on top.

7. Bake Until Golden

Bake the banana bread in the preheated oven for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean or at most with moist crumbs.

(If the top of the bread is browning too quickly, you can cover it with aluminium foil during the last 10-15 minutes of baking to prevent burning.)

8. Cool Completely

Allow the homemade banana bread to cool for 10 minutes in the pan before removing it and transferring it to a wire rack to cool completely.

(TIP: It’s important to let the banana bread cool completely as it will continue cooking with the residual heat, and if you slice it too early, it may be gummy).

9. Slice and Enjoy

Once the gluten-free chocolate chip banana bread is fully cooled, slice and enjoy!

Dish by Dish Tips/Tricks:

• Storing: To store, wrap the cooled gluten-free chocolate chip banana bread in plastic wrap or place the loaf in an airtight container and store in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap the cooled gluten-free banana loaf in a few layers plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw overnight in the refrigerator before slicing and serving.

Other Gluten-Free Banana Recipes You’ll Love:

• Banana Bread (Gluten-Free, Dairy-Free)
• Fluffy Banana Pancakes (Gluten-Free, Dairy-Free)
• Moist Banana Bars (Gluten-Free, Dairy-Free)
• Tender Banana Cake (Gluten-Free, Dairy-Free)
• 2-Ingredient Banana Ice Cream (Gluten-Free, Vegan)

Gluten-Free Chocolate Chip Recipes to Bake:

• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Moist Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Chocolate Chip Cookie Bars (Gluten-Free, Dairy-Free)
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Gluten-Free Chocolate Chip Banana Bread (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A deliciously moist gluten-free chocolate chip banana bread that is studded with chocolate chips for extra flavor. Perfect for breakfast or a tea-time snack. Totally dairy-free too. Go bake a loaf today!

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup ripe bananas, mashed (approximately 2 medium bananas)
• 1 additional banana for decoration (sliced into two pieces lengthwise)
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 1/2 cup dairy-free chocolate chips (or chopped chocolate)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup sunflower oil
• 2 eggs, beaten

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Line: Preheat the oven to 350°F. Grease or line an 8 x 4 inch loaf pan with parchment paper.
2. Mix Sugar with Wet Ingredients: In a large bowl, add the sugar, mashed bananas, oil, eggs, and vanilla extract. Mix well until all ingredients are well combined.
3. Add Dry Ingredients: In a medium bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt. Mix until all dry ingredients are fully incorporated with the wet ingredients and you have a homogeneous batter.
4. Fold in Chocolate Chips: Add the chocolate chips (or chopped chocolate) to the mixture and gently stir to evenly distribute the chocolate chips.
5. Transfer Batter to Pan: Pour the banana bread mixture into a the prepared parchment-lined loaf pan.
6. Place Sliced Bananas on Top of Batter: Slice the additional banana lengthwise and place the banana slices on top of the batter, pressing it gently into the batter so they do not slide off while baking. If desired, sprinkle some extra chocolate chips or chopped chocolate on top.
7. Bake Until Golden: Bake the banana bread in the preheated oven for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean or at most with moist crumbs. (If the top of the bread is browning too quickly, you can cover it with aluminium foil during the last 10-15 minutes of baking to prevent burning.)
8. Cool Completely: Allow the banana bread to cool for 10 minutes in the pan before removing it and transferring it to a wire rack to cool completely. (It’s important to let the banana bread cool completely as it will continue cooking with the residual heat, and if you slice it too early, it may be gummy).
9. Slice and Enjoy! Once the gluten-free chocolate chip banana bread is fully cooled, slice and enjoy!

Notes

Bananas: Make sure to use ripe bananas with brown spots. The riper the bananas are, the sweeter and softer they will be, resulting in better flavor and texture for the bread.

Gluten-Free Flour: I highly recommend using a good-quality gluten-free measure-for-measure flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will also work (just bear in mind that the darker the sugar used, the darker the color of the batter and the bread). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding it in.

Chocolate Chips: I use either dairy-free chocolate chips or chopped dairy-free chocolate to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Baking Powder: Baking powder is the only leavening agent used to make the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sunflower Oil: I used sunflower oil because I usually have a bottle of it on hand. However, feel free to use other types of oil instead (such as canola oil, olive oil, avocado oil) etc. You may also use melted dairy-free butter (vegan butter) if you prefer. Alternatively, if you are not lactose-intolerant, you may also use regular melted butter instead.

Eggs: Eggs help to better bind the ingredients together, so make sure to add them in. If you are allergic to eggs, you may try substituting the eggs with acquafaba or an egg-replacer instead.

Storing/Freezing: To store, wrap the cooled gluten-free chocolate chip banana bread in plastic wrap or place the loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled gluten-free banana loaf in a few layers plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw overnight in the refrigerator before slicing and serving.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Bread
• Method: Baking
• Cuisine: American