Gluten-Free Banana Bread
This gluten-free banana bread is incredibly moist and loaded with chocolate chips. Made with sour cream, eggs, and very ripe bananas, it stays tender for days. The perfect way to use up brown bananas.
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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
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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.
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 212mg | Potassium: 317mg | Fiber: 4g | Sugar: 23g | Vitamin A: 367IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
