There’s something incredibly comforting about banana bread baking in the oven. The warm scent of ripe bananas, vanilla, and melting chocolate chips fills the kitchen in a way that instantly feels like home.
I started perfecting this gluten-free chocolate chip banana bread years ago when a close friend was diagnosed with celiac disease.
I wanted a loaf that tasted just as indulgent as the classic version, moist, fluffy, rich with chocolate, but completely free from gluten.
After dozens of test batches, tweaks to flour blends, and experimenting with moisture levels, this recipe became the one.
It’s soft and tender, loaded with gooey chocolate chips, and never dry or gritty like some gluten-free baked goods can be.
Whether you’re gluten intolerant, baking for someone who is, or simply love a great banana bread, this recipe delivers every time.
What Is Gluten Free Chocolate Chip Banana Bread?
Gluten-free chocolate chip banana bread is a variation of traditional banana bread made without wheat flour. Instead, it uses a gluten-free flour blend, often a mix of rice flour, tapioca starch, and potato starch to create structure without gluten.
Banana bread itself became popular in the United States during the Great Depression as a way to use overripe bananas rather than waste them.
The addition of chocolate chips came later, adding a sweet, dessert-like twist to the classic quick bread.
Unlike regular banana bread, gluten-free versions require careful balancing of moisture and binding ingredients.
Because gluten provides elasticity and structure, we rely on ingredients like eggs, xanthan gum (if not included in the flour blend), and mashed bananas to create a tender crumb that holds together beautifully.
This version is:
- Soft and fluffy, not dense
- Naturally sweetened with ripe bananas
- Perfectly moist
- Studded with melty chocolate chips in every bite
Why You’ll Love This Recipe
- Incredibly moist texture thanks to ripe bananas and the right gluten-free flour blend
- Easy one-bowl method with minimal cleanup
- Bakery-style flavor with rich chocolate in every slice
- Perfect for breakfast, snacks, or dessert
- Naturally gluten-free and easily adaptable to dairy-free or refined sugar-free
- Freezer-friendly and great for meal prep
This isn’t just “good for gluten-free.” It’s genuinely good banana bread.
Ingredients Overview
Here’s everything you’ll need for this gluten-free chocolate chip banana bread, plus why each ingredient matters.
Dry Ingredients
- 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
Use a high-quality 1:1 baking flour. If your blend does not include xanthan gum, add 1 teaspoon separately. - 1 teaspoon baking soda
Helps the bread rise and become fluffy. - ½ teaspoon baking powder
Adds extra lift. - ½ teaspoon fine sea salt
Balances sweetness and enhances flavor. - 1 teaspoon ground cinnamon (optional)
Adds warmth and depth.
Wet Ingredients
- 3 medium ripe bananas (about 1 ¼ cups mashed)
The riper, the better. Brown-spotted bananas give natural sweetness and moisture. - ½ cup (100g) granulated sugar
You can substitute coconut sugar for a deeper flavor. - ¼ cup (50g) brown sugar
Adds moisture and caramel notes. - ½ cup (120ml) melted unsalted butter
For richness. Use coconut oil for a dairy-free option. - 2 large eggs (room temperature)
Provide structure and binding. - 1 teaspoon pure vanilla extract
Enhances overall flavor. - ¼ cup (60ml) milk (dairy or almond milk)
Helps create a smooth batter consistency.
Mix-Ins
- ¾ cup (130g) semi-sweet chocolate chips
Use dairy-free chocolate chips if needed.
Optional: reserve 2 tablespoons of chocolate chips to sprinkle on top before baking.
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). This step is critical for achieving a perfectly risen, moist gluten-free chocolate chip banana bread with a soft, tender crumb. An evenly heated oven ensures proper lift and prevents a dense center.
Prepare a 9×5-inch loaf pan by lining it with parchment paper, leaving overhang on the sides for easy removal. Lightly grease with ½ teaspoon butter or oil to prevent sticking and create clean edges.
Measure your ingredients precisely: 2 cups (240g) gluten-free flour blend, 1 teaspoon baking soda, and ¾ cup (130g) chocolate chips should be leveled accurately.
Proper preparation guarantees bakery-style texture, consistent structure, and flawless results every time.
Mix the Dry Ingredients
In a medium mixing bowl, combine 2 cups (240g) gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon fine sea salt. For a deeper flavor, add 1 teaspoon ground cinnamon.
Whisk thoroughly for at least 30 seconds. This step evenly distributes the leavening agents, ensuring a light, fluffy rise and preventing dense pockets in your gluten-free chocolate chip banana bread.
Proper blending creates a stable structure and smooth crumb. Break up any flour lumps before moving forward.
A well-mixed dry base guarantees consistent texture, balanced flavor, and bakery-quality results in every slice.
Mash the Bananas
In a large mixing bowl, add 3 medium overripe bananas (about 1¼ cups mashed). The bananas should be deeply speckled and soft to the touch.
This stage is essential for creating ultra-moist, naturally sweet gluten-free chocolate chip banana bread.
Use a fork or potato masher to mash until mostly smooth. A few small lumps are perfectly fine—they add authentic texture and rich banana flavor. Avoid large chunks, which can create uneven pockets in the loaf.
Perfectly mashed bananas act as a natural sweetener, moisture booster, and binding agent. This simple step guarantees a tender crumb, balanced sweetness, and bakery-style softness in every slice.
Combine Wet Ingredients
To the mashed bananas (1¼ cups from 3 ripe bananas), add ½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, and ½ cup (120ml) melted butter. Whisk until glossy and fully blended.
Add 2 large room-temperature eggs, 1 teaspoon pure vanilla extract, and ¼ cup (60ml) milk. Whisk again until smooth and slightly creamy. Proper emulsifying at this stage creates a rich, bakery-quality texture.
Make sure the butter is warm—not hot—to avoid scrambling the eggs. A silky, well-combined wet mixture guarantees balanced sweetness, deep flavor, and an ultra-moist crumb in your gluten-free chocolate chip banana bread.
Combine Wet and Dry
Gradually add the prepared dry mixture—2 cups (240g) gluten-free flour blend, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt—into the wet mixture of mashed bananas, sugars, butter, eggs, and milk.
Using a spatula, fold gently until just combined. Do not overmix. Stir only until no visible flour streaks remain. This technique preserves a light, tender crumb and prevents a dense loaf.
Finally, fold in ¾ cup (130g) semi-sweet chocolate chips evenly throughout the batter. A smooth, thick consistency ensures proper structure, balanced moisture, and bakery-style softness in your gluten-free chocolate chip banana bread.
Transfer to Pan
Pour the finished batter into your prepared 9×5-inch loaf pan lined with parchment paper. The batter should be thick, smooth, and evenly mixed with ¾ cup (130g) of chocolate chips distributed throughout.
Use a spatula to spread the batter into an even layer, making sure it reaches all corners. Gently tap the pan on the counter 2–3 times to release trapped air bubbles. This simple step promotes an even rise and prevents dense pockets.
For a bakery-style finish, sprinkle 2 tablespoons of extra chocolate chips on top. Proper transfer ensures balanced baking, a uniform crumb, and a beautifully domed gluten-free chocolate chip banana bread.
Bake
Place the prepared 9×5-inch loaf pan filled with batter made from 2 cups (240g) gluten-free flour blend and 3 mashed bananas (1¼ cups) into a fully preheated 350°F (175°C) oven. Bake for 55–65 minutes on the center rack for even heat circulation and consistent rise.
The top should turn deep golden with lightly melted ¾ cup (130g) chocolate chips visible. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
Avoid opening the oven too early. Stable heat ensures a perfectly domed loaf, moist interior, and flawless gluten-free structure.
Cool
Once baked, remove your 9×5-inch loaf pan from the oven and let the gluten-free chocolate chip banana bread rest for 10–15 minutes.
The loaf contains 3 mashed bananas (1¼ cups) and ½ cup (120ml) melted butter, which need time to set for a tender, moist crumb.
Carefully lift the bread out using the parchment overhang and place it on a wire rack. Cooling completely—about 30–40 minutes—prevents crumbling and allows flavors to fully develop.
Avoid slicing too early; warm slices can fall apart. Proper cooling locks in moisture, ensures a bakery-quality texture, and produces clean, perfectly shaped slices every time.
Expert Tips for Best Results
Use very ripe bananas (3 medium, 1¼ cups mashed) for natural sweetness and ultimate moisture. Overripe bananas create a soft, tender crumb every time.
Measure 2 cups (240g) gluten-free flour blend accurately using the spoon-and-level method to avoid a dry, dense loaf.
Do not overmix wet and dry ingredients; fold gently to preserve air and light texture. Overmixing leads to gummy or heavy bread.
Bake at 350°F (175°C) for 55–65 minutes and check with a toothpick. Cover with foil if browning too quickly.
Cool completely on a wire rack to lock in moisture. Proper preparation, timing, and cooling ensure bakery-style, melt-in-your-mouth banana bread.
Variations & Substitutions
Transform your gluten-free chocolate chip banana bread with simple swaps. For dairy-free baking, replace ½ cup (120ml) melted butter with coconut oil or vegan butter. Use almond milk instead of regular milk for a smooth, creamy texture.
For a vegan version, replace 2 large eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 minutes). The bread will be slightly denser but still moist.
Add crunch with ½ cup chopped walnuts or pecans, or double the chocolate by adding 2 tablespoons cocoa powder.
You can also bake mini loaves or muffins for portable treats. These variations maintain rich flavor, moist crumb, and perfect chocolate chip distribution.
Dairy-Free Option: Replace butter with melted coconut oil or vegan butter. Use almond milk or oat milk.
Refined Sugar-Free: Swap granulated sugar for coconut sugar and use maple syrup (reduce milk slightly).
Vegan Version: Replace eggs with two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 minutes). Texture will be slightly denser but still moist.
Add Nuts: Fold in ½ cup chopped walnuts or pecans for crunch.
Double Chocolate Banana Bread: Add 2 tablespoons unsweetened cocoa powder and increase milk by 1 tablespoon.
Mini Loaves or Muffins: Bake in muffin tins at 350°F for 18–22 minutes.
Storage & Make-Ahead Instructions
Room Temperature: Store in an airtight container for up to 3 days. Keep it tightly wrapped to prevent drying.
Refrigeration: Store in the refrigerator for up to 1 week. Warm slices slightly before serving for the best texture.
Freezing
- Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
- To thaw, leave at room temperature for 1–2 hours or microwave slices for 20–30 seconds.
- This makes it perfect for meal prep, breakfasts, or lunchbox treats.
Frequently Asked Questions
1. What is the best gluten-free flour for banana bread?
A 1:1 gluten-free all-purpose flour blend with xanthan gum works best. Blends containing rice flour, tapioca starch, and potato starch provide the most consistent texture.
2. Why is my gluten-free chocolate chip banana bread dense?
It may be due to overmixing, too much flour, or underbaking. Be sure to measure flour properly and bake until fully set.
3. Can I make this banana bread without xanthan gum?
Yes, if your flour blend already includes it. If not, add 1 teaspoon to help with structure.
4. How do I keep gluten-free banana bread moist?
Use very ripe bananas, include enough fat (butter or oil), and avoid overbaking. Proper storage also prevents drying out.
5. Can I make gluten-free banana bread into muffins?
Absolutely. Pour the batter into lined muffin tins and bake for 18–22 minutes at 350°F.
6. Are chocolate chips gluten-free?
Most semi-sweet chocolate chips are gluten-free, but always check the label for cross-contamination warnings.
Final Thoughts on This Gluten-Free Chocolate Chip Banana Bread
If you’ve ever been disappointed by dry or crumbly gluten-free baked goods, this gluten-free chocolate chip banana bread will change your mind.
It’s soft, rich, perfectly sweet, and filled with melty chocolate in every bite. No one will guess it’s gluten-free.
I love serving it slightly warm with a smear of salted butter or a drizzle of almond butter. It’s perfect for brunch, afternoon coffee, or even as a simple dessert with a scoop of vanilla ice cream.
Whether you’re baking for dietary needs or love banana bread with chocolate chips, this recipe is one you’ll come back to again and again.