This is the best gluten-free chocolate chip banana bread recipe! It's so easy to make in just one bowl and has the most amazing flavour and texture. This banana bread is also dairy-free, refined sugar free, and paleo, and makes the perfect breakfast, snack, or healthy dessert.
Almond flour recipes like almond flour banana pancakes, the best chocolate coffee banana bread, and almond flour blueberry muffins are some of my favourite, which is why I am so excited for you to try the almond flour chocolate chip banana bread recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- This healthy chocolate chip banana bread is incredibly delicious. It's nice and moist and bursting with chocolatey flavour.
- Even though it's made from scratch this recipe is surprisingly easy to make in just one bowl so the clean up is also really simple.
- Not only is this banana bread recipe gluten-free but it's also dairy-free, refined sugar free and paleo.
- This banana bread is made with almond flour so it's lower in carbs, and high in protein compared to other banana bread recipes. Each slice has 10 grams of protein in it!
- This banana bread stores really well and freezes really well so it's perfect for meal prep.
- Kids love it!
If you love gluten-free bread recipes you will also love my gluten-free double chocolate zucchini bread and chocolate coffee banana bread.
Ingredients and substitutions:
For the full ingredient list and measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - one of my all time favourite gluten free flours that adds the perfect texture and a little natural sweetness to this bread. Be sure to use almond flour and not almond meal which is too gritty. You could swap this for cashew flour instead.
- Coconut flour - when combined with almond flour this helps gives grain free baked goods the perfect texture.
- Tapioca flour - to help make this gluten-free chocolate chip banana bread so light and fluffy. Don't confuse this with cassava flour - they are not the same thing!
- Bananas - to help add natural moisture and sweetness to this recipe. Be sure to use ripe bananas, and not green bananas.
- Eggs - these help add moisture and help the bread rise when it bakes. I do not recommend trying to make this bread without eggs.
- Baking soda - to help the bread rise when it bakes and get extra light and fluffy! Do not swap this for baking powder.
- Coconut oil - this not only adds moisture but helps give the bread that perfect crisp outer crust.
- Honey - one of my favourite natural sweeteners to keep this recipe refined sugar free. You could swap this for maple syrup.
- Chocolate chips - I prefer to use dairy free chocolate chips sweetened with coconut sugar to keep this bread refined sugar free, but you can use any type of chocolate chips that you like.
Recipe variations and add ins:
- Instead of almond flour you can use cashew flour to make this paleo chocolate chip banana bread.
- For some added crunch add in some chopped pecans or walnuts.
- This dairy free banana bread freezes really well so you can make a double or triple batch and freeze some for later.
How to make gluten-free chocolate chip banana bread:
- Step 1: First, preheat your oven to 350 degrees Fahrenheit and then add all the ingredients for the bread, except the chocolate chips, to the bowl of your standing mixer.
- Step 2: Blend well until the batter is smooth.
- Step 3: Then stir in the chocolate chips by hand.
- Step 4: Transfer the batter to a glass loaf pan lined with parchment paper. Bake the bread for 55 minutes (or until a toothpick inserted inside comes out clean). Let the bread cool, then cut it into pieces and enjoy.
Top tips:
- Use room temperature eggs for best results.
- Be sure to use almond flour and not almond meal for this recipe.
- Don't try using green bananas to make this bread. The bananas should be ripe with black or brown spots.
- Do not try swapping the almond flour for a gluten-free all purpose flour!
- Line the bread pan with parchment paper to make the bread easier to remove from the pan.
- Let the bread cool completely before cutting it. Trust me, the wait is worth it!
Gluten-free chocolate chip banana bread FAQs:
The key to making banana bread moist is using enough bananas, the right combination of gluten free flours and enough wet ingredients.
I haven't tried the recipe without the eggs and would not recommend omitting them or trying to use any egg replacements. This is not a vegan chocolate banana bread recipe.
You can substitute the almond flour for cashew flour.
Absolutely not! These two grain free flours cook very differently. You would need much less coconut flour and many more wet ingredients to make this recipe work with just coconut flour.
No! These two flours are very different. Do not try using cassava flour in this recipe, it will not turn out.
Store this gluten-free chocolate chip banana bread in an airtight container in the fridge for up to 7 days. It also freezes really well in a freezer safe bag or container for up to 3 months.
Other gluten-free baked goods you will love:
Recipe
Gluten-Free Chocolate Chip Banana Bread
Equipment
- Loaf pan
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 ripe bananas
- 3 large eggs
- 1/4 cup melted coconut oil (plus a little more for greasing the pan)
- 1/4 cup honey
- 1 tablespoon organic vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the chocolate chips, to your standing mixer and blend well until smooth.
- Stir in 1/2 cup of the chocolate chips by hand.
- Grease your bread pan with extra coconut oil or line it with parchment paper and pour the batter into the bread pan and spread with a spoon or knife until smooth.
- Sprinkle the extra 1/4 cup chocolate chips on top of the bread for garnish.
- Place in the oven and bake for 55 minutes, or until a toothpick inserted inside comes out clean.
- Remove from the oven and let cool for 30-60 minutes. Then serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
- Use room temperate eggs for best results.
- Store this banana bread in the fridge in an airtight container for up to 7 days.
Alicia
Absolutely the best banana bread recipe my husband and I have had for a long time! This is the only one we’ll make. We love it!
Erin Carter
Oh this makes my heart so happy! Thanks so much for letting me know.
Debora
Wonderful! Great texture, and very pretty golden color. We've even made muffins with a slice af fresh banana on top of each. Thank you!
Erin Carter
Oh I'm so glad you love the recipe! Thanks for letting me know
Shayne Pardee
It’s the best banana bread recipe I’ve ever made! I can never leave it long enough to take A photo, tag and post. Lol
Sarah
We have made this recipe numerous times and it does not disappoint! This is my family’s favourite banana bread out of all the recipes we have made (both paleo & non-paleo) and it is super easy to make since everything goes into the mixer. Thanks for the great recipe!
Erin Carter
Oh this makes me so happy to hear! Thanks so much Sarah!
Kristie
Delicious!! 🙂
Ali
Perfect recipe! Easy to make and delicious! Kids approved too!
Erin Carter
Oh that makes me so so happy to hear!