Gluten-Free Banana Bread with Chocolate Chips

Soft and tender with just enough sweetness, this gluten-free banana bread is made with less sugar for just the right texture and sweetness. We recommend serving it slightly warm and slathering it with a smear of your favorite nut butter.

Prep: 10 minutesCook: 55 minutesTotal: 1 hour 5 minutes
Servings: 14 slices 1x


  • 2 cups gluten-free flour baking blend (220g) (we use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)* 
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda 
  • ½ teaspoon fine salt 
  • 6 tablespoons butter, melted (65 g) 
  • ½ cup coconut sugar (65 g) or brown sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 4 spotted ripe bananas, mashed (about 1 ½ cups or 350 g)
  • ¾ cup chocolate chips plus more for top


  1. Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray or line with parchment paper for easy removal. 
  2. In a large mixing bowl combine the flour, baking powder, baking soda and salt. Mix and set aside. 
  3. In a medium bowl cream together the butter, sugar, eggs and vanilla until creamy. Then add to the dry ingredients along with the mashed bananas. Stir to combine well. 
  4. Fold in the chocolate chips. 
  5. Pour the batter into the prepared loaf pan, top with chocolates, and bake for 45-55 minutes or until a knife inserted into the center comes out clean. 
  6. Remove from the oven and let cool before slicing into 10-12 even slices.


*If gluten-free is not needed may sub unbleached all-purpose flour (250-260 g) 

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 240
  • Fat: 11 g
  • (Sat Fat: 6 g)
  • Sodium: 125 mg
  • Carbohydrate: 37 g
  • (Fiber: 2 g
  • Sugar: 14 g)
  • Protein: 3 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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