Chocolate Chip Banana Bread (gluten-free)

Any other banana bread lovers out there? We all have that one thing that we can't resist and for me, it's a good banana bread. Growing up, my mom would always make it with the bananas that were a little too overripe to eat. It feels nostalgic, warm and homey to me. Not to mention a good practice to avoid food waste. 

Now, as an adult, I've adopted the same habits. If I have bananas that are browning I'll do one of two things: peel them, cut them in half and freeze them for smoothies {pro tip right there!} or I'll reserve them for a banana bread like this one. 

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If you've followed me for awhile, then you know that I already have another incredible banana bread recipe on the blog but it's not gluten-free. It's made with spelt flour and although it's still nutritious, I'm personally making a big effort to respect my gut and my hormones, so I'm keeping gluten out of my diet. Although, I've been recipe developing gluten-free versions of banana bread for some time now, not all attempt were successful. It's taken time to perfect! 

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I think I've done it! Let me know, comment below and tell me what YOU think. But I'm pretty sure that I've finally got the ratios just right and produced a GF banana bread worthy of sharing with you. It's NOT dry, dense, overly crumbly or moist like many gluten-free versions I've tried. In fact, it's really nicely balanced. What I love about this version is that it's perfectly cake-like (like a banana bread should be), moist with just the right amount of sweetness. It makes for an awesome mid-afternoon treat!

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Chocolate Chip Banana Bread (gluten-free)


2 cups gluten-free all purpose (I make my own using Meghan Telpner's blend from the Undiet Cookbook)
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
4 ripe bananas (approx. 1.5 cups)
1/3 cup coconut oil, melted
2 eggs, whisked
1 tsp vanilla extract
1/2-1 cup non-dairy chocolate chips (depending on how chocolate-y you like it/we use Enjoy Life brand)


  1. Preheat oven to 350F and prepare a loaf pan by either lining it with parchment paper or generously greasing it with coconut oil. 
  2. In a large mixing bowl, combine dry ingredients: gluten-free all purpose, baking powder, baking soda and sea salt. 
  3. In a smaller mixing bowl, start by mashing all of the bananas and then add remaining wet ingredients: coconut oil, eggs and vanilla. 
  4. Add wet ingredients to dry ingredients and stir until well until fully combined. 
  5. Fold in non-dairy chocolate chips and pour into loaf pan. 
  6. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. 

TEll me, what's your favourite homemade treat?

Love the recipe? Share your recreations with me on Instagram @valeriepiccitto 

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