Moist, soft, and loaded with healthy ingredients! This chocolate chip banana bread is a delicious gluten-free, dairy-free alternative to traditional banana bread. Consider making two loaves because this banana bread is sure to disappear quickly!
Stop. And. Stare. At my favorite chocolate chip banana bread. It also just happens to be gluten-free and dairy-free.
It is SO good friends. So good that my family ate it ALL before I even had a chance to post this recipe. Less than 24 hours and the WHOLE loaf was gone.
I may have had a part to play in that.
But be prepared. You may need to make a double batch and hide one loaf for yourself where no one can find it. Just remember to wipe the chocolate off your face before you exit your secret chocolate chip banana bread hiding place.
Why you'll love this recipe
If you love bananas, you'll looove this recipe. If you hate bananas, you'll looove this recipe.
I fall into the group that has a DEEP dislike for bananas. The taste. The smell. It prompts a gag reflex (TMI?). You will never see me eating a plain ole banana or blending one into a smoothie. Ewww.
BUT this banana bread?!?!? It's AMAZING and it will most likely be the only banana laden recipe you will ever see from me on this blog.
It's like a loaf of bread crossed paths with a cake and a bunch of superfood ingredients and decided to make a baby. This bread has so much healthy goodness in it (bananas, chia seeds, dark chocolate, walnuts, cinnamon, unsweetened applesauce, coconut oil) while still tasting moist and utterly dreamy (even though it has bananas in it 😉).
It's an awesome, nutritious loaf of yum. Get out your stand mixer and your overly ripe brown spotted bananas and let's get baking!
- Brown rice flour - You can find this in most grocery stores. I often find it in the dedicated gluten-free section. I have also had great results substituting Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in place of the brown rice flour.
- Coconut sugar - Brown sugar is also a great option that I use regularly in this recipe when I don't have coconut sugar on hand.
- Walnuts - Pecans, pistachios, or even pumpkin seeds would also be delish! Don't like or can't have nuts? Just leave them out.
- Applesauce - Did you know that some applesauce contains added refined sugar? Look for applesauce that leaves out the extra sugar.
- Chocolate chips - I love dark chocolate and I love BIG chocolate chips so I always opt for Ghirardelli 60% Cacao Baking Chips. Use whatever type of chocolate chips you love though!
Step by step instructions
Step 1: Using a stand mixer, add eggs and sugar.
Step 2: Mix on high for 7 or 8 minutes until the mixture is thick and light in color. Maybe also wear some earplugs since mixing at high speed for that long can be a little loud. Don't cut the mixing time short though. Creaming the eggs and sugar on high for so this extended duration will allow the banana bread to be lighter and more cake-like in texture. Just put those earplugs in.
Step 3: Mix the dry ingredients together.
Step 4: Smash the ripe bananas. Kids love doing this part.
Step 5: Turn the mixer to low and in this order add: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well. Then add the dry ingredients.
Step 6: Stir in the chocolate chips and walnuts. Maybe sneak a couple of chocolate chips into your mouth too...just to taste test and make sure they are satisfactory. 😉
Step 7: Transfer mixture to a loaf pan and sprinkle top with more chia seeds and more chocolate chips.
Step 8: Bake and get ready to fall in love with this tasty loaf of yummm.
- The best banana bread comes from ripe bananas! Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread.
- Bake time can depend on how ripe your bananas are, such as how moist they are and the sugar content in them. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check for doneness. If the toothpick comes out clean, or with just a few crumbs on it, it's done. If it's still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.
- Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn't come out of the loaf pan easily slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread and then remove the bread to cool further on a wire rack.
If you think your banana bread has a chance of not being completely consumed within a couple of days wrap tightly in plastic wrap or place it in a storage container with a lid. If you're saving your loaf for later be sure to allow the banana bread to cool completely after it's finished baking before using one of these storage methods.
It's fine to let your banana bread hang out on the counter for a couple of days but if you want to extend its shelf life you can store it in the fridge. Once the bread has completely cooled, just wrap it tightly in plastic wrap to help keep the bread moist and it will be ready for the fridge.
There are several ways you can quickly ripen a banana.
1. Place it in a brown paper bag for 12-24 hours.
2. Put unpeeled bananas on a baking sheet and bake at 300°F for 15-30 minutes. They are done when the peels are shiny and black.
3. Poke some holes in the peel with a fork or a knife. Place in the microwave at 30-second intervals until the banana is soft. It may take up to 2 minutes until the banana is ripe.
When the oven timer is about to go off signaling that banana bread eating bliss is near, be ready for the other people in your home to begin casually gathering in the kitchen, drawn in by the magnetic force of this freshly baked dream loaf.
Then make sure they are all enjoying and deeply absorbed in their slice of bread before you pull the second loaf out from the oven...so you can easily go hide it somewhere for later. ♡
More tasty snack recipes!
- Gluten-Free Pumpkin Bread perfectly spiced and topped with maple butter
- Gluten-Free Zucchini Muffins warmly spiced and served with whipped honey butter
- Gluten-Free Blueberry Banana Muffins enjoy for breakfast or snack time
- Gluten-Free Blackberry Scones with maple vanilla glaze
- No-Bake Oatmeal Cookie Energy Bites a tasty go-to snack for home or travel
- Superfood Morning Scuffins a cross between a muffin and a scone!
- Fruit & Nut Energy Bites perfect for those in-between meal snack cravings
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Update Notes: This post was originally published in April 2016, but was re-published with updated step-by-step instructions, pictures, tips, and FAQs in October 2020.
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