Gluten-Free Chocolate Chip Banana Bread Recipe

Let's be honest. Gluten-free products have come a long way. While at one time it might have been difficult to find foods with the "GF" label, they're now regular items at grocery stores and bakeries alike. And more good news: With baking ingredients like gluten-free flour, making your own GF goodies has never been easier. But there is a double-edged sword to all of this.

Sadly, like sugar-free, low-carb, and other food categories, just because a food is gluten-free doesn't mean it's easy to make or even tasty. Fortunately, recipe developer Jaime Bachtell-Shelbert has created a GF variation on chocolate chip banana bread that is so delightful, you may want to eat it more like a cake.

With just 10 minutes of prep time and 30 minutes to bake, this no-fuss recipe for a sweet loaf of bread that serves eight is perfect for having friends over for coffee or tea.

To make your gluten-free chocolate chip banana bread, you'll need eggs, melted butter, pure maple syrup, vanilla, ripe mashed bananas, baking soda, baking powder, salt, and mini chocolate chips.

In addition, you'll need all-purpose gluten-free flour as well as almond flour since, as Bachtell-Shelbert explains, almond flour is more nutrient-dense than white flour. "It is a good source of fiber and protein (better than white flour for balancing blood sugar) and vitamins and minerals. Almond flour is a great alternative for those individuals with a gluten allergy."

Before working with your ingredients, it's important to preheat your oven to 350 degrees Fahrenheit and coat a standard loaf pan with nonstick spray. If you want to make muffins instead of a loaf, keep in mind that at the time of this article's publication, Bachtell-Shelbert had only made this recipe using a loaf pan. With that said, she believes the batter could work for muffins as well if you reduce the baking time.

Once you've prepared your oven and pan, add the eggs, butter, maple syrup, and vanilla to a mixing bowl, and whisk until incorporated. Afterward, add in the mashed bananas and whisk well.

In a separate bowl, sift together the almond flour, gluten-free flour, baking soda, baking powder, and salt. 

If you're new to working with gluten-free flour, don't worry. Bachtell-Shelbert notes that it's actually "not as finicky to mix" as standard white flour. "With regular flour, you have to watch to not overmix and thus overdevelop the gluten."

Once you're done sifting the dry ingredients, add them to the wet ingredients and stir well.

After you've thoroughly mixed your batter, fold in the third of a cup of mini chocolate chips.  

So, bananas and chocolate are already a winning combination, but could you add something else to your loaf without weighing it down with too many ingredients? Bachtell-Shelbert suggests walnuts would work very well with this recipe while complementing the flavors of both the bananas and the chocolate chips. In addition, she said you may want to try pecans or almonds.

When your batter is ready, pour it into your prepared loaf pan and sprinkle it with one to two tablespoons of chocolate chips. Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center of the loaf comes out clean.

And for anyone wondering why both baking soda and baking powder are needed for this recipe, Bachtell-Shelbert explains that, "The baking soda assists in the browning of the banana bread, and the powder takes care of the rising."

You can eat your gluten-free chocolate chip banana loaf with no spreads or toppings, but what's the fun in that? As Bachtell-Shelbert says, "I actually love topping mine with almond, cashew, or peanut butter. A dollop of Greek yogurt and a drizzle of honey would be lovely as well."

And if you want to serve this treat more like a dessert, Bachtell-Shelbert suggests pairing it with a hazelnut spread or a dollop of whipped cream.