Gluten Free Banana Chocolate Chip Bread [9 Steps, Tender Crumb]

Q: How to make gluten free chocolate chip banana bread?

Because of this, mash 3 ripe bananas, whisk in 2 eggs and ½ cup almond butter, then fold in 1½ cups almond flour, ½ cup coconut flour, ⅓ cup cocoa, ½ cup coconut sugar, 1 tsp baking soda, ½ tsp salt, and ¾ cup chocolate chips. Pour into a parchment-lined 8x4 pan, top with extra chips, and bake at 350°F (177°C) for 35-37 minutes.

Q: Can I use only almond flour and skip the coconut flour?

Next, no — the loaf will be greasy and won't hold its shape. Coconut flour absorbs roughly 4x its weight in liquid and provides the structural absorption that almond flour lacks. If you must skip it, replace ½ cup coconut flour with 1½ cups additional almond flour AND remove 1 egg.

Q: Why is my gluten free banana chocolate chip bread gummy in the middle?

Additionally, gummy centers come from too many bananas (over 360g) or pulling the loaf before 205°F (96°C) internal temperature. The toothpick test is unreliable because melted chocolate reads as raw batter — use an instant-read thermometer instead.

Q: Can I use frozen bananas?

That said, yes, but thaw them completely in a strainer and discard the released liquid (often 30-50g per banana). Skip this step and you'll add too much moisture, sinking the center.

Q: Can I substitute oat flour for almond flour?

After that, not 1:1. Oat flour absorbs differently — use 1¼ cups oat flour + 2 extra Tbsp almond butter to compensate for the missing fat. Crumb will be lighter and less fudgy.

Q: Can I freeze gluten free banana chocolate chip bread?

Yet yes, freeze for up to 3 months. Slice the cooled loaf first, freeze slices on a tray for 1 hour, then transfer to a freezer bag with parchment between slices. Thaw at room temperature for 30 minutes or microwave from frozen for 20 seconds.

Anna

Description

This Double Chocolate Banana Bread is a gluten-free, guilt-free delight that combines the sweetness of ripe bananas with rich chocolate goodness.

Ingredients

Scale

3 ripe bananas (300-340g mashed)

2 large eggs (~100g), room temperature (cold eggs seize the almond butter)

½ cup almond butter (128g)

1½ cups almond flour (144g)

½ cup coconut flour (56g)

1 tsp baking soda (5g)

⅓ cup cocoa powder (28g)

½ tsp salt (3g)

½ cup coconut sugar (96g)

¾ cup chocolate chips (130g) + ¼ cup for topping (45g)

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Instructions

Mash bananas until smooth with a few small lumps — total weight should hit 300-340g.
Whisk in eggs and almond butter for 30 seconds until glossy and uniform.
Combine dry ingredients in a separate bowl: almond flour, coconut flour, baking soda, cocoa, salt, coconut sugar. Whisk for 20 seconds to break up cocoa lumps.
Fold dry into wet with a silicone spatula — stop the moment you see no dry streaks. The batter will look like thick frosting.
Fold in ¾ cup chocolate chips. Reserve the ¼ cup for topping.
Transfer to parchment-lined 8×4 pan. Smooth the top, scatter remaining chips, press lightly so they adhere.
Bake 35-37 minutes until a toothpick from the center shows moist crumbs but no wet batter. Internal temp: 205°F (96°C).
Cool 10 minutes in pan, then lift out by parchment to a wire rack. Cool another 30 minutes before slicing or it crumbles.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently on stovetop for best results.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Dessert
Cuisine: International

Nutrition

Calories: 425
Fat: 26
Carbohydrates: 38
Protein: 8