This gluten-free banana bread is incredibly moist, loaded with chocolate chips, and made with a secret ingredient that keeps it tender for days: sour cream. Made with very ripe bananas, eggs, and butter, it’s the perfect way to use up those brown bananas sitting on your counter. Ready in under 90 minutes and made in just one bowl.
Whether you’re using up leftover ripe bananas or craving a sweet treat, this gluten-free banana bread delivers. The combination of sour cream, eggs, and brown sugar creates a perfectly moist texture that tastes just like traditional banana bread. Need an egg-free version? Try my gluten-free vegan banana bread made with applesauce instead of eggs.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Very ripe bananas – The riper the banana, the sweeter and more flavorful your gluten-free banana bread will be. Look for peels that are brown and spotted or completely brown. Used 3-4 large bananas to get 368g (about 1.5 cups) mashed.
- Gluten-free flour – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Multi-Purpose Flour. Both contain xanthan gum. I cannot guarantee other brands will work as I have not tested them myself.
- Sour cream – The secret to incredibly moist banana bread. Use full-fat sour cream at room temperature so the melted butter doesn’t seize up when mixed.
- Unsalted melted butter – Use melted and cooled butter. Let it cool for at least 5 minutes after melting.
- Eggs – Use room temperature eggs for best results. They incorporate more easily into the batter and create a better texture.
- Mini chocolate chips – Mini chips ensure you get chocolate in every bite. Can also use regular chocolate chips, chocolate chunks, or chopped chocolate bar. Use semi-sweet, dark, or milk chocolate based on preference.
Use an instant read thermometer
The most accurate way to know when banana bread is done is with an instant-read thermometer. Insert it into the center of the loaf—it should read between 200-205°F. This is more reliable than the toothpick method because it takes the guesswork out and ensures your banana bread is perfectly baked every time.
Step-by-Step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
How to Ripen a Banana Quickly
It’s essential to use overly ripe bananas in this recipe to get the best flavor possible. Honestly, the browner the better! If your bananas are still very light yellow, you can speed up the ripening process in a few ways.
My favorite is to place the bananas in a loosely sealed brown paper bag along with an apple or already overly ripe banana for a day or so.
If that’s not quick enough for you, you can also use the oven. Place the unpeeled bananas on a foil-lined baking tray and bake in a preheated 300F (148C) oven for 15-20 minutes. They’ll be hot and dark, but very ripe! Just be sure to let them cool before mashing and adding all other ingredients.
Recipe FAQs
Full-fat Greek yogurt works as a substitute. The texture will be slightly different but still delicious. For a dairy-free version, try my gluten-free vegan banana bread made with applesauce.
No. You can leave them out for classic banana bread, or substitute with chopped nuts like walnuts or pecans.
Insert an instant-read thermometer into the center. It should read 200-205°F. A toothpick inserted in the center should come out clean.
Storage Instructions
Storage: Store gluten-free banana bread at room temperature in an airtight container or with foil secured over the loaf pan 3-4 days. Don’t slice until ready to serve (dries out faster). Do not refrigerate—this will dry it out faster.
Freezer: Freeze whole loaf or individual slices up to 3 months. Wrap in plastic wrap, then foil, place in freezer-safe bag or container.
Reheat: Thaw at room temperature. Slices thaw in about 30 minutes. A whole loaf takes 1-2 hours.
Serving Suggestions
This gluten-free banana bread is perfect for breakfast, brunch, or dessert. Serve it warm with butter or cream cheese. It’s delicious alongside your morning coffee or as an afternoon snack. For a complete breakfast spread, pair it with gluten-free banana muffins, gluten-free breakfast casserole, or fresh fruit. It also makes a great addition to brunch alongside gluten-free cinnamon rolls or gluten-free pancakes.
More gluten-free muffins & quick breads to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Banana Bread
Ingredients
- 3-4 (354 g) ripe bananas - mashed, about 1.5 cups
- ½ cup (113.5 g) unsalted butter - melted and cooled
- ¾ cup (150 g) brown sugar
- ½ cup (120 g) sour cream - room temperature
- 2 (100 g) large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (280 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup (150 g) mini chocolate chips - I used semi-sweet
- 1 banana - for topping, sliced in half lengthwise
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F (176°C). Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper.
- Add 3-4 (354 g) ripe bananas to a large mixing bowl and mash with a fork until mostly smooth.
- Stir in melted ½ cup (113.5 g) unsalted butter until combined.
- Add bro¾ cup (150 g) brown sugar, ½ cup (120 g) sour cream, 2 (100 g) large eggs, and 2 teaspoons pure vanilla extract. Stir until combined.
- Add 2 cups (280 g) gluten-free flour blend, 2 teaspoons (8 g) baking powder, 1 teaspoon (4 g) baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt. Stir until no streaks of flour remain.
- Stir in 1 cup (150 g) mini chocolate chips.
- Pour batter into prepared loaf pan. Slice remaining 1 banana in half lengthwise and place on top.
- Bake at 350°F for 60-70 minutes, until golden brown and a toothpick inserted in center comes out clean. Internal temperature should be 200-205°F. Cool on wire rack before slicing.
Video
Notes
- Gluten-free flour: I recommend Bob’s Red Mill 1-to-1 or King Arthur Gluten-Free Multi-Purpose Flour for this recipe. Both include xanthan gum already mixed in. Other flour blends may not work the same way since I haven’t tested them.
- Measure accurately: Weigh your flour with a kitchen scale for most accurate results. I’ve included measurements in grams in the recipe card.
- How to tell when it’s done: An instant-read thermometer should read 200-205°F when inserted in the center. This is more reliable than the toothpick method. A toothpick should come out clean, but chocolate may stick to it.
- Storage: Store at room temperature in airtight container or with foil secured over loaf pan 3-4 days. Don’t slice until ready to serve. Don’t refrigerate (dries out faster). Freeze whole loaf or slices up to 3 months. Wrap in plastic wrap, then foil, place in freezer-safe bag.
Love this!
I LOVE banana bread, and usually end up adding the chocolate chips as well…so yummy! Much better than plain old candy. 😉
I love your blog obviously 🙂 we are going to have to make that red velvet ice cream asap! I also just awarded you the Liebster! Check out my most recent post for more info
I just made the banana chocolate chip bread the other day. It is a staple in my baking. It does not last long at my house. Easy to make and delicious !
Thank you so much for your kind review, Cindy!! I’m so glad you and your family love it!