I love quick breads — they’re simple to make and taste great! And banana bread is my favorite quick bread, so I was super excited at how well this recipe worked out. This gluten free chocolate chip banana bread is sweet and moist. It tastes so great, even my picky, gluten-eating son approved.
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I’ve tried several different gluten free banana bread recipes without much success. They’re either too dry (which is often the case when baking with gluten free flour) or too mushy. They either burn or don’t bake through all the way. After several experiments and adjustments, I can safely say that this is the best adaptation of several recipes that I’ve found.
This time, I used Pillsbury Multi-Purpose Gluten-Free Flour Blend, 2 Pound. I would also recommend King Arthur Flour Multipurpose Gluten Free Flour, but Kroger was out of that brand when I went shopping. Although a baking flour blend is highly recommended when baking with gluten free flour, for this recipe all-purpose works because there’s plenty of moisture offered with the bananas and oil to balance out the dryness of the flour blend.
To start the gluten free banana bread, mix your gluten free flour, baking soda and salt in a medium bowl.
In a separate bowl, mash your very ripe bananas. I used a potato masher to squish mine, but a fork, whisk or hand mixer would work just as well. After your bananas are mashed, mix in the oil, brown sugar, eggs, and vanilla.
Next, pour your dry ingredients into the bowl of wet ingredients and combine. I used a whisk to do this because it doesn’t take much to get everything mixed together. A spoon or hand mixer would work fine, too.
This last step is optional, but in my opinion, it takes the gluten free chocolate chip banana bread to another level! Stir your chocolate chips into the batter. I used semi-sweet chips this time around, which were great. Next time, I think I’ll use mini chips instead of the regular sized ones for a more even distribution of chocolate.
Finally, grease a bread pan and pour the batter inside. I like to tap the pan on the counter after pouring the batter in to release air bubbles and allow the batter to settle a little before putting it in the oven. Bake at 350 degrees for one hour, or until a toothpick inserted in the center of the bread comes out clean.
- 2 cups gluten free all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable or canola oil
- ⅔ cup brown sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla
- ¾ cup chocolate chips (optional)
- Preheat oven to 350 degrees and grease a bread pan with butter or oil.
- Combine flour, baking soda, and salt in a medium bowl.
- In a separate bowl, combine oil, brown sugar, eggs, mashed bananas, and vanilla. Stir until combined.
- Add dry ingredients to wet ingredients and stir.
- Add chocolate chips and stir.
- Pour batter into greased pan and bake for one hour or until a toothpick inserted into the center of the bread comes out clean.
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