Gluten-Free Chocolate Chip Banana Bread recipe made healthy! The go-to recipe for those weekend mornings. Made healthy with no oil or butter making it hands down the best gluten-free banana bread recipe!
(Gluten-Free, Dairy-Free, Vegan Friendly)
Fresh, warm and moist gluten-free chocolate chip banana bread from the oven? Is there ever a better smell to have coming from your oven on a Saturday morning?
Well, perhaps the fresh coffee brewing.
Chocolate Chip Banana Bread with Coffee = Saturday morning perfection.
What makes this the best gluten-free banana bread recipe
This fluffy loaf of chocolate banana goodness is entirely too easy to make, one bowl is all your need and 6-Ingredients.
None of these ingredients though include butter or oil, it is all healthy, delicious ingredients. Really, you would have nooooo clue this is a healthy banana bread if I weren’t telling you. // Shhh. It’s our little secret. 😉
It’s the cream of the crop this gluten-free banana bread recipe.
It’s unbelievably so easy to make, I find myself whipping up a loaf almost once a week.
Making our recipe into Gluten-Free Chocolate Chip Banana Bread
There really is no extra steps needed. I prefer to simply top the chocolate chips onto the top of the banana bread when I want chocolate chip banana bread. Which I have to admit, is most of the time.
If you want to mix the chips into the batter itself that is an option as well!
R buys bananas for his lunches but once in a while doesn’t get around to either eating them, we bought extra, or really who cares the reason, I have extra bananas.
Extra bananas means a couple things, banana nice cream, banana bread muffins, or banana bread.
How to Freeze Bananas for future Banana Breads
Peel the bananas.
Freeze separated either into servings for the recipe or if you are freezing a ton freeze them on a baking sheet to avoid freezing together. You want to be able to easily separate them after freezing because once they de-thaw they will be very soft and impossible to not make a mess with.
When you are ready to make some banana bread, pop the frozen bananas in a bowl and let them thaw before baking, works like a charm.
To help with keeping it healthier I just sprinkle chocolate chips onto the top of the loaf prior to baking vs. baking them into the batter also. This allows to have enough of that perfect chocolate banana flavor.
Really, it’s perfect, it allows the banana bread to shine in all it’s glory but then the chocolate graces your taste buds with an heavenly experience and all is right with the world.
How to Make the Perfect Moist Gluten-Free Banana Bread
Always make sure you measure your flour correctly! Lightly spoon the flour into your measuring cup then level with the back of a knife.
BAKE and when in doubt bake for longer: That is probably the 2nd most important tip I could leave with this recipe. It is a moist quick banana bread but unless the top of the banana bread is super dark brown keep baking to make sure it is fully cooked in the center. I made that mistake when shooting the photos for this post, I was hungry and inpatient. Learn from my mistakes. 😉
A little extra flour if measuring incorrectly won’t ruin the bread since it’s such a fluffy and moist bread to begin with, but believe me, you want it to be the perfect balance of fluffy and moist. This gluten-free banana bread is THE way to start your weekend.
And we are still being healthy!? Yes, this is definitely how to start the weekend.
Gluten-Free Chocolate Chip Banana Bread Recipe
Quick Breads
Gluten free, Dairy free, Vegan
American
Gluten-Free Chocolate Chip Banana Bread recipe made healthy! The go-to recipe for those weekend mornings. Made healthy with no oil or butter making it hands down the best gluten-free banana bread recipe!
Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.
If your gluten free bread didn't rise, here are some things to check: Was the yeast expired?Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)What temperature was the water you proofed the yeast in?
If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.
Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture.
Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
Again, make sure it is gluten free. Many recipes simply call for double the amount of yeast to lighten up the dough. This is a matter of taste, since the baked goods will have a very strong yeast flavour.
Simply, batter is wet and your baked good is dry, so all of the moisture mixed into the batter will be driven off to rise. Its mind boggling, but rising agents like baking powder and baking soda do NOT make baked goods rise.
I use all purpose (plain) flour for quick breads. Bread flour would be too chewy. There's no reason why you couldn't use pastry flour, cake flour, or self-rising flour to make banana bread, though cake flour may change the texture a bit. I'm not sure it would hold up to the moisture from all the fruit.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)
Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.
You may find banana bread delicious, but conventional banana breads tend to be high in added sugar, refined carbs, and calories. Thus, it's best to enjoy banana bread occasionally as part of a balanced, nutrient-dense diet.
For this swap, use 1/4 cup of mashed ripe banana per egg. Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.
The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).
Alternatively, consider giving the bread an extra 10 or so minutes in the oven, which should be enough time for excess moisture to evaporate as steam. If it's too late to salvage the soggy loaf, fret not, as there are creative ways to put mushy banana bread to use.
To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container. You can also use this method with an airtight storage bag.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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