Little Walnut Cottage

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Learn to make the best gluten free chocolate chip banana bread that nobody will suspect is gluten and dairy-free! A moist, vanilla-banana batter is loaded with chocolate chips and baked to perfection for a gluten-free quick bread that’s perfect for an afternoon snack or evening dessert.

We’re on week three of removing allergens from my son’s world, and I’ve gotta say, we’re not well.

We’re doing all of this in hopes of healing his eczema, which has yet to happen.

What has happened, however, is learning how to make all of our favorite foods allergy-friendly, so our little man isn’t left out. I’m a sourdough girl, so bread is important to me. We can’t just not have bread.

First, I tackled gluten-free chocolate banana bread because we desperately needed a chocolate pick-me-up. This week I went for the classic gluten free chocolate chip banana bread.

I served it to some friends whose kids don’t like bananas (never heard of that!), and they all gobbled it up. The mom even said it was the best banana bread she’d ever had, and she doesn’t even like banana bread.

Did you hear what I said?

The best banana bread she’d ever had, and it’s gluten-free AND dairy-free.

Now that’s a recipe worth trying, in my book.

If you’re just getting started with allergy-friendly recipes, banana bread is a great place to start because it’s so darn forgiving. It’s moist, soft, and sweet, and you can forget to add one or two ingredients, and it will still be just fine.

So long as you don’t forget the chocolate chips. That part is important.

Let me show you how to make it.

Why You’ll Love This Gluten Free Chocolate Chip Banana Bread

• This gluten free chocolate chip banana bread has a soft, moist texture with a tender crumb you’ll never guess is gluten-free.
• It’s an easy, from-scratch recipe made with simple, wholesome ingredients in one bowl.
• It can be made completely dairy-free with the right chocolate chips.
• Each slice is filled with rich, melty chocolate chips for the perfect balance of flavor.
• It works well for breakfast, snacks, or a simple homemade dessert to share with friends (even friends whose kids don’t like bananas).

Ingredients You’ll Need

• Ripe bananas: Provide natural sweetness, moisture, and classic banana flavor.
• Gluten-free flour blend: Gives structure while keeping the bread completely gluten-free.
• Coconut oil (melted): Adds moisture and richness to the loaf. You can use melted butter if dairy isn’t a concern.
• Granulated sugar: Sweetens the bread and helps create a soft texture.
• Brown sugar: Adds deeper flavor and extra moisture.
• Eggs (separated): Help with structure and create a lighter texture. I use four egg yolks in this banana bread because my son is allergic to egg whites, but you can use two whole eggs if that’s not a concern for you.
• Flaxseed meal + water: Acts as a binder and helps improve texture in gluten-free baking.
• Canned coconut milk: Adds moisture and keeps the recipe dairy-free.
• Chocolate chips: Bring rich chocolate flavor throughout the bread.
• Baking powder: Helps the bread rise and stay light.
• Baking soda: Works with the acidity to create lift and tenderness.
• Vanilla extract: Enhances the overall flavor.
• Lemon juice: Balances sweetness and reacts with leavening for better texture.
• Salt: Balances and enhances all the flavors.

How to Make Gluten Free Chocolate Chip Banana Bread

Step 1: Preheat the oven. Preheat the oven to 350°F and line a loaf pan with parchment paper.

Step 2: Prepare the flax mixture. In a small bowl, combine the flaxseed meal and water. Stir well and set aside for several minutes to bloom and thicken.

Step 3: Mash the bananas. In a separate bowl, mash the bananas until mostly smooth. Stir in the lemon juice and set aside.

Step 4: Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the melted coconut oil, sugar, and brown sugar. Mix until well combined.

Step 5: Add the egg yolks. Add the egg yolks to the mixture and mix until fully incorporated.

Step 6: Add remaining wet ingredients. Mix in the coconut milk, vanilla extract, and the bloomed flaxseed mixture until smooth.

Step 7: Add the bananas. Stir the mashed banana and lemon juice mixture into the batter until evenly combined.

Step 8: Add the dry ingredients. Add the gluten-free flour, baking powder, and baking soda. Mix just until combined, being careful not to overmix.

Step 9: Fold in the chocolate chips. Toss the chocolate chips with a small amount of gluten-free flour, then gently fold them into the batter.

Step 10: Rest the batter. Let the batter sit for 10–15 minutes so the gluten-free flour can fully hydrate. This helps improve the texture and structure of the finished loaf.

Step 11: Transfer to the pan. Pour the batter into the prepared loaf pan and spread evenly.

Step 12: Bake. Bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 13: Cool before slicing. Allow the banana bread to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Gluten Free Chocolate Chip Banana Bread

• Let the batter rest to properly hydrate the gluten-free flour
• Use very ripe bananas for the best flavor and sweetness
• Avoid overmixing to keep the texture light
• Toss chocolate chips in flour to prevent sinking
• Check for doneness with moist crumbs, not a completely dry toothpick

How to Store Gluten Free Chocolate Chip Banana Bread

Store leftover gluten free chocolate chip banana bread in an airtight container at room temperature for up to three days.

For longer storage, refrigerate the loaf for up to five days. The bread can also be sliced and frozen for up to three months. Simply thaw slices at room temperature or warm them gently before serving.

Substitutions & Variations

• Use dairy-free chocolate chips to keep the recipe fully dairy-free
• Swap coconut oil with butter or avocado oil if you prefer
• Add chopped nuts for extra texture
• Reduce sugar slightly if using very sweet bananas
• Add a dash of cinnamon for extra warmth

FAQs about Gluten-Free Banana Bread

Can I make this gluten free chocolate chip banana bread dairy-free?

Yes, simply use dairy-free chocolate chips and coconut milk.

Why is my gluten free banana bread dense?

Skipping the batter rest time or overmixing can lead to a dense texture.

Can I freeze gluten free banana bread?

Absolutely! Slice and freeze in an airtight container for easy grab-and-go portions.

Gluten Free Chocolate Chip Banana Bread

This gluten free chocolate chip banana bread is soft, moist, and packed with rich chocolate in every bite. Made with simple ingredients and naturally dairy-free, it’s an easy, from-scratch recipe perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr

Course Bread, Snack

Cuisine American

Servings 12

Ingredients

  

• 1 tbs ground flaxseed meal
• 3 tbs water
• 3 bananas, mashed
• 1 tbs lemon juice
• 140 grams coconut oil, melted (3/4 cup)
• 60 grams canned coconut milk (preferably the thick part if your milk is separated, about 1/4 cup)
• 75 grams brown sugar (1/4 cup + 2 tbs)
• 75 grams cane sugar (1/4 cup + 2 tbs)
• 4 egg yolks, room temperature
• 1 tsp vanilla extract
• 320 grams gluten-free flour blend (2 2/3 cups, see note 1)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 170 grams dark chocolate chips (1 cup)
• 1 tbs gluten-free flour blend (for tossing with chocolate chips)

Instructions

 

• Preheat the oven and pan. Preheat the oven to 350°F and line a loaf pan with parchment paper.
• Prepare the flax mixture. In a small bowl, combine the flaxseed meal and water. Stir well and set aside for several minutes to bloom and thicken.
• Mash the bananas. In a separate bowl, mash the bananas until mostly smooth. Stir in the lemon juice and set aside.
• Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the melted coconut oil, sugar, and brown sugar. Mix until well combined.
• Add the egg yolks. Add the egg yolks to the mixture and mix until fully incorporated.
• Add remaining wet ingredients. Mix in the coconut milk, vanilla extract, and the bloomed flaxseed mixture until smooth.
• Add the bananas. Stir the mashed banana and lemon juice mixture into the batter until evenly combined.
• Add the dry ingredients. Add the gluten-free flour, baking powder, and baking soda. Mix just until combined, being careful not to overmix.
• Fold in the chocolate chips. Toss the chocolate chips with a small amount of gluten-free flour, then gently fold them into the batter.
• Rest the batter. Let the batter sit for 10–15 minutes so the gluten-free flour can fully hydrate. This helps improve the texture and structure of the finished loaf.
• Transfer to the pan. Pour the batter into the prepared loaf pan and spread evenly.
• Bake. Bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
• Cool before slicing. Allow the banana bread to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

1. I use this gluten-free flour blend from Bob’s Red Mill.

Keyword gluten free banana bread, gluten free chocolate chip banana bread

You’re Going to Love This Gluten-Free Banana Bread!

If you are gluten-free, you don’t have to live with sad, dry baked goods. This gluten-free chocolate chip banana bread is just as good as any traditional recipe, but without all the things that make you sick. Have a thick slice with a glass of milk or your afternoon tea, and be sure to share with a friend. Happy baking!

Check Out These Cottage Favorites:

Gluten-Free Chocolate Banana Bread

Lemon Blueberry Sourdough Bread

Sourdough Discard Blueberry Muffins