Gluten Free Chocolate Chip Banana Bread

Gluten Free Chocolate Chip Banana Bread

You know how you pick up that bunch of beautiful bananas from the grocery store on Sunday? And they’re a little green on the ends? So you know they’ll be perfect in a day or two?

And then it’s Saturday and only 2 are eaten? And those brown dots are forming, and it feels like they’re closing in on you, and soon you have brown banana anxiety?

Ok. Probably just me.

But don’t let them win.

It’s time do something with those brown bananas. It’s time to bake a healthy(ish) treat.

I like to let the bananas get even more brown than that Saturday look. This really brings out the natural sweetness of the banana, and then I reduce the amount of added sugar in the bread, like I did here. This bread is gluten free (!!) but still maintains a super tender and moist texture from the bananas and Greek yogurt. It isn’t overly sweet, but the addition of chocolate chips is certainly a nice touch. 

You didn’t let those bananas win. You win.

Gluten Free Chocolate Chip Banana Bread
Prep time
Cook time
Total time
This healthy banana bread is naturally sweet from the bananas and gets a little added sweetness from coconut sugar and mini chocolate chips. And it's gluten free!
Serves: 3
  • 2 cups gluten free flour (I used Bob's Red Mill Baking Mix)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut sugar
  • ¼ cup grapeseed oil
  • 2 eggs
  • 1 ½ cups mashed bananas, approx 3 bananas (or 4 if your bananas are super brown and therefore, have decreased in volume)
  • ⅓ cup plain yogurt (I used Siggi’s)
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips, divided
  1. Grease and flour 3 mini loaf pans. (I used mini loaf pans, but feel free to put it all in a 9x5 or make muffins, but the baking time with vary! I just made them into muffins, they baked around 15ish minutes.)
  2. Preheat the oven to 325 degrees.
  3. In a small bowl, mix the flour, baking soda, and salt. Set aside
  4. In a large bowl, mix the remaining ingredients together, including ¾ cup of mini chocolate chips. Gentle stir in the dry ingredients just until combined. You may still see some white streaks.
  5. Pour evenly into the three pans. Sprinkle with remaining ¼ cup of chocolate chips
  6. Bake for 39-42 minutes. (I baked mine for 41 minutes)
  7. Remove from oven and run a plastic knife around the edges. Let cool for 10 minutes. Carefully turn the mini loaves out onto a cool rack.



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