Gluten-Free Banana Bread
Loaded with ripe bananas and chocolate chips, this recipe is the perfect way to use up any leftover bananas that you may have. With a secret ingredient that makes this gluten-free banana bread super moist, you will never need another banana bread recipe again.
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Ingredients
- 3-4 ripe bananas - mashed and measured out 370g
- 1/2 cup unsalted butter - melted and cooled (113g)
- 3/4 cup brown sugar - 150g
- 1/2 cup sour cream - room temperature (120g)
- 2 large eggs - room temperature (100g)
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder - 8g
- 1 teaspoon baking soda - 6g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups gluten-free flour blend - 280g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- 1 cup semi-sweet chocolate chips - 150g
- 1 banana - for topping, sliced in half lengthwise
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Instructions
- Preheat the oven to 350F (176C). Spray a 9x5-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, and pure vanilla extract to the bowl. Stir until combined.
- Add the gluten-free flour blend, baking powder, baking soda, ground cinnamon, and salt 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.
Video
Notes
- 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.
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
