Why this recipe works
Whether you have a bunch of leftover ripe bananas or are specifically looking for a banana treat, this gluten-free banana bread is for you. Packed with chocolate chips and bananas, this tall loaf is perfectly moist and sweet. Make it once and it will be your go-to banana bread recipe for years to come.
- Very ripe bananas – As the star of this recipe, it’s super important that your bananas are very ripe. The riper the banana, the more flavorful your gluten-free banana bread will be. The peels should be brown and spotty or even completely brown. If they are green or fully yellow, do not use them. Just wait a few day or visit the expert tips section below for ways to speed along the ripening process.
- Xanthan gum – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another gluten-free blend that does not contain xanthan gum, you will need to add it to this recipe. See the recipe for the proper amount.
- Sour cream – Sour cream keeps this banana bread extremely moist. It’s best to use it at room temperature so that the melted butter does not seize up upon contact.
- Unsalted melted butter – This recipe uses cooled, melted unsalted butter. If you only have salted butter on hand, feel free to use it, just be sure to use less salt in the dough. It’s important to let the butter cool for at least five minutes or so, otherwise it will cook your eggs.
- Preheat the oven to 350F (176C). Prepare a 9×5-inch loaf pan by coating with cooking spray or other oil and then lining with parchment paper. This is an essential step to ensure that your gluten-free banana bread does not stick to the pan.
- Add the bananas to a large bowl and mash with a fork until smooth and no large lumps remain.
- Stir in the cooled melted butter until smooth.
- Add the brown sugar, sour cream, eggs, pure vanilla extract, baking powder, baking soda, ground cinnamon, and salt to the bowl. Stir the mixture until all ingredients are combined and the batter is once again smooth.
- Add the gluten-free flour blend and xanthan gum (if not included in your gluten-free flour blend) to the bowl, and mix until no more streaks of flour remain.
- Stir in the chocolate chips until incorporated throughout the batter.
- Pour or spoon the batter into the prepared loaf pan. Slice the remaining banana in half lengthwise, and place the two banana halves on top of the batter so that the inside is facing upward.
- Bake the gluten-free banana bread at 350F (176C) for 60-70 minutes on the center rack of your oven. The banana loaf is ready when a toothpick inserted into the center of the loaf comes out clean. If the banana bread is browning too quickly, you can cover it with a piece of foil. The internal temperature of your banana bread should be about 205F (121C) when baked. Once out of the oven, let your loaf cool on a wire rack before slicing.
- I used three large bananas for my mashed banana in the batter to get to 368g which is approximately 1.5 cups. Depending on the size of your bananas you may need to use a fourth banana.
- You’ll notice in the pictures and in the recipe card that there is an extra banana cut in half for topping on my banana bread. It adds extra banana flavor and looks pretty, too. This step is totally optional and you do not have to do it if you do not want to!
- I like to bake by weight for best results. If you have a food scale, I highly recommend weighing your ingredients when baking. Ingredient weights in grams are included in the recipe card below. If you do not have a scale and are using measuring cups, do not directly scoop the measuring cup into the flour. Spoon the flour into the measuring cup making sure not to overpack it, and level it off with something flat, like the back of a butter knife.
- 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 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.
I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, but King Arthur Baking Company Gluten Free Multi-Purpose Flour also would work great in this recipe. If you do not need your banana bread to be gluten-free, you should be able to simply use regular all-purpose flour and omit the xanthan gum from your batch.
This bread will last for 3-4 days when stored in an airtight container or with foil secured over the top of the pan. It’s best to keep your gluten-free banana bread at room temperature as the refrigerator will dry it out.
Feel free to get creative with the chocolate you use in this recipe. I like to use mini semi-sweet chocolate chips so that you get a little bit of chocolate in every bite. Other great options are chocolate chunks or a chopped up chocolate bar. The darkness of the chocolate is entirely up to you based on personal preference.
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- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Chocolate Peanut Butter Banana Muffins
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
- 3-4 bananas (368g, mashed)
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup brown sugar (161g)
- 1/2 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 2 tsp baking powder (8g)
- 1 tsp baking soda (6g)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups gluten-free flour blend (288g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1/2 tsp xanthan gum (if your blend doesn’t already contain it)
- 3/4 cup semi-sweet chocolate chips (127g)
- 1 banana (for topping)
- Preheat the oven to 350F (176C). Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper.
- In a large bowl, add the bananas. Mash with a fork until smooth.
- Stir in the cooled melted butter until smooth.
- Add the brown sugar, sour cream, eggs, pure vanilla extract, baking powder, baking soda, ground cinnamon, and salt to the bowl. Stir until combined.
- Add the gluten-free flour blend and xanthan gum (if using) to the bowl. Stir until no more streaks of flour remain.
- Stir in the chocolate chips.
- Spoon the batter into the prepared loaf pan. Slice the remaining banana in half lengthwise. Place the two banana halves on top of the batter.
- Bake at 350F (176C) for 60-70 minutes on the center rack of your oven, until a toothpick in the center comes out clean. If the banana bread is browning too quickly, cover it with foil. The internal temperature of your banana bread should be about 205F (121C). Let cool on a wire rack before slicing.
- Sour cream keeps this banana bread extremely moist. It’s best if it is at room temperature so that the butter does not seize up upon contact.
- Ripe bananas are necessary to lend that sweetness to the banana bread. The banana can be deep yellow with a lot of brown spots on it. You can even use bananas that are completely brown for extra flavor. See my tips below on how to ripen your bananas quickly.
- It is recommended to weigh your ingredients with a kitchen scale for best results. I’ve included most measurements in grams for this reason. If you are using measuring cups, do not directly scoop the measuring cup into the flour. Spoon the flour into the measuring cup and level it off with something flat. Do not overpack.
- You can use mini chocolate chips, regular size chocolate chips, chocolate chunks, or chopped chocolate for this recipe.
- I used 3 large bananas for my mashed banana in the batter to get to 368g which is approximately 1.5 cups. Depending on the size of your bananas you may need to use an additional banana.
- I like to slice a banana in half for topping on top of my banana bread. It adds extra banana flavor and looks really pretty, too. You do not have to do this if you do not want to.
- Which gluten-free flour should I use? I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, but King Arthur Baking Company Gluten-Free Multi-Purpose Flour also would work great in this recipe.
- Do I need to use xanthan gum? This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. If your blend does not contain xanthan gum, you will need to add it as stated in the recipe card.
- How do you store banana bread? Store at room temperature in a sealed container or in the loaf pan with aluminum foil secured over the top. Do not store in the refrigerator as it will dry your banana bread out faster.
- Can you freeze banana bread? Absolutely! You can freeze the entire loaf or individual slices for up to 3 months by wrapping them in plastic wrap and then again in aluminum foil, and then placing them in a sealed container.