This gluten free chocolate chunk banana bread is a new family fave that’s so delicious! Given the popularity of my original banana bread (honestly, that recipe has thousands of hits each month!), this chocolate chunk banana bread takes things to a whole other level! It’s super-moist, buttery, and offers delicate notes of caramel from the brown sugar.
Tips & Tricks
As your bananas ripen (turning from green to yellow to brown speckled), their flavor becomes sweeter and stronger. This is why riper bananas (yes, those ones turning brown that you’re tempted to throw away!) are the absolute best for banana bread. In fact, those ones are actually a whole lot easier to mash.
Some things in life are worth waiting for, so if your bananas aren’t fully ripe I’d recommend waiting just a tad longer because ripe bananas make all the difference. Have you ever had overripe bananas and have been tempted to throw them away? Please don’t! They are like gold. Peel them and place in a ziplock bag and freeze for when a banana bread craving or a banana smoothie desire hits.
If you like an extra banana-ry flavor or have one extra to spare, you can slice it in half and add it on top of your unbaked loaf batter. Simply, sprinkle the banana with a little extra brown sugar for yummy caramelization on top. It also looks pretty after baking!.
A thick slice of gluten free chocolate chip banana bread is the perfect mid-morning snack.
Troubleshooting Dry Bread
The biggest mistake people make in baking loaf breads is overbaking them. Banana bread’s magic is in its moistness so follow these easy tips to avoid overbaking your bread.
- Set a timer on your oven and never go on the treadmill, walk the dog or get on a phone call where you might get distracted while your banana bread is in the oven. I know this sounds silly but I’ve burnt countless cakes because I got distracted. Pay attention and remove cake before the edges get brown, watch for when the center is set and a toothpick inserted doesn’t have runny batter on it. I also like to gently press a finger in the center of the cake to check that it isn’t runny and bounces back slightly.
- Always start with very ripe bananas. I mentioned the importance of this above but it’s worth reminding you that If you use hard bananas you’re likely to get a less moist cake.
- Finally, to avoid dry bread always make sure you use the right sized eggs. If you use eggs eggs that are too small the batter may not bind together as ordinarily would. If you don’t have large eggs, here’s a handy dandy guide on egg size conversions for recipes.
How To Store Banana Bread
This banana bread stays fresh for up to four days – you can keep it covered on the countertop but it will stay freshest in the fridge. Pop a slice in the microwave for 20 seconds if you like your bread warm and your chocolate melted. I also love to double the recipe and freeze my second loaf – it keeps for many months if properly wrapped in the freezer. If you have leftover bread that’s starting to get stale, consider making my banana bread French toast!
Gluten Free Chocolate Chip Banana Bread
- 1 ¾ cup gluten free flour
- ½ cup granulated sugar
- ½ cup brown sugar dark or light
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas
- 2 large eggs
- ½ cup unsalted butter
- 2 teaspoon vanilla extract
- 1 cup chocolate chunks
Preheat oven to 350°F. Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment paper. Set aside.
In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside.
In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter and vanilla.
Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in the chocolate chips. (Do not over mix!)
Pour the batter into the prepared pan Bake for 45-50 minutes, or until the edges of the bread are golden brown but the center is light and soft.