Gluten Free Chocolate Chip Banana Bread

Thick slices of this decadent loaf of gluten free chocolate
chip banana bread will have everyone grabbing for seconds. It’s gluten free, grain
free and can easily be made dairy free too!

Course Appetizer, bread, Breakfast, Snack

Cuisine American

Keyword coconut flour, gluten free banana bread, gluten free quick bread, gluten free recipes

Prep Time 15 minutes

Cook Time 1 hour

Rest time 30 minutes

Total Time 1 hour 45 minutes

Servings slices

Calories 247kcal

Author Christine

Ingredients

274 grams peeled bananas about 3 or 1 ½ cups mashed
½ tsp. salt
½ cup sugar
¼ cup vegetable oil
3 large eggs
¼ cup almond milk
56 g coconut flour ½ cup
65 g tapioca starch ½ cup
1 tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
1 tsp. pure vanilla extract
⅔ cup mini chocolate chips

Instructions

In a small bowl, mash the bananas with the salt.
In the bowl of a stand mixer, combine the sugar, oil and eggs. Beat for 2 minutes. Add the mashed banana, milk an vanilla. Mix for 30 seconds.
In a medium bowl, combine the coconut flour, tapioca starch and cinnamon. Gradually add to the liquid ingredients in the stand mixer. Beat for 2 minutes, scraping down the sides occasionally.
Add the baking powder and baking soda, mix for 30 seconds.
Fold in the mini chips with a rubber spatula.
Set bowl of batter aside for 30 minutes to rest.
Preheat your oven to 350°F.
Prepare a 8” x 4 ½” baking pan with parchment paper, or grease generously.
Spoon batter into the pan, bake for 60 - 65 minutes, or until toothpick tests done.
Let bread cool in the pan for 15 minutes on a wire rack.
Remove from pan and let cool completely.

Notes

All ingredients should be at room temperature and flours measured by weight.
Allow batter to rest for 30 minutes before baking.
Use an 8" x 4.5" pan for best results.
Bread is done when a toothpick tests done.

Nutrition