Imagine sinking your teeth into a moist, decadent slice of banana bread that's not just incredibly delicious, but also completely gluten-free! This isn't just another recipe - it's a game-changing treat that proves healthy eating can be outrageously satisfying. Whether you're managing gluten sensitivities or simply looking for a guilt-free dessert, our Banana Chocolate Chip Bread will revolutionize your baking game and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you place the bread in to bake.
- Gather all your ingredients: 3 ripe bananas, 1/3 cup melted coconut oil, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup gluten-free all-purpose flour, and 1/2 cup chocolate chips.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. A few small lumps are fine, as they will add texture to the bread.
- Add the melted coconut oil to the mashed bananas and mix well until fully combined.
- Stir in the 1 teaspoon of vanilla extract, mixing until evenly distributed.
- In a separate bowl, combine the 1 teaspoon of baking soda and 1/4 teaspoon of salt with the 3/4 cup of gluten-free all-purpose flour. Mix well to ensure that the baking soda and salt are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the 1/2 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious gluten-free banana chocolate chip bread! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots.
- Don't Overmix the Batter: Gentle mixing prevents a tough, dense texture. Stop stirring as soon as ingredients are just combined.
- Use High-Quality Gluten-Free Flour: Not all gluten-free flours are created equal. Choose a blend specifically designed for baking for best results.
- Check Doneness Carefully: Since gluten-free batters can be tricky, use the toothpick test and ensure it comes out clean or with just a few moist crumbs.
- Cool Completely Before Slicing: Allowing the bread to cool helps it set and makes cleaner, more beautiful slices.
- Store Smartly: Keep your bread in an airtight container at room temperature for 3 days, or freeze for up to a month for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 0mg
