My Favorite Gluten Free Chocolate Chip Banana Bread

Prep Time20 minsCook Time25 minsTotal Time45 mins

 3 Ripe Spotty Bananas
 2 Eggs
 ¼ cup Unsweetened Apple Sauce
 ¼ cup Coconut Oil (Melted and cooled or liquid)
 1 tsp Pure Vanilla Extract
 1.50 cups Oat Flour, Whole Wheat Flour or Almond Flour
 2 tbsp Flaxmeal (for extra fiber - you can omit if you like)
 ¼ cup Coconut sugar
 ½ tsp Cinnamon
 1 tsp Baking Soda
 Handful or two of dark chocolate chips

1

Preheat oven to 350.

2

Mash bananas well so that the chunks are fairly small. I love using a potato masher and cutting board. This is way faster than using a bowl and a fork.

3

Add mashed bananas, eggs, coconut oil, apple sauce and vanilla in a mixer and combine well.

4

Add baking soda, cinnamon, coconut sugar, flax meal and flour in the bowl. Mix again until the batter forms.

5

Add in chocolate chips and desired toppings.

6

Grease a mini loaf pan, large loaf pan or muffin pan with coconut oil spray. Add batter into the pan of your choice and place in the oven.

Mini loaf pan - 25 minutes
Large loaf pan - 50 minutes
Muffins - 20 minutes

Let cool and enjoy!

Ingredients

 3 Ripe Spotty Bananas
 2 Eggs
 ¼ cup Unsweetened Apple Sauce
 ¼ cup Coconut Oil (Melted and cooled or liquid)
 1 tsp Pure Vanilla Extract
 1.50 cups Oat Flour, Whole Wheat Flour or Almond Flour
 2 tbsp Flaxmeal (for extra fiber - you can omit if you like)
 ¼ cup Coconut sugar
 ½ tsp Cinnamon
 1 tsp Baking Soda
 Handful or two of dark chocolate chips

Directions

1

Preheat oven to 350.

2

Mash bananas well so that the chunks are fairly small. I love using a potato masher and cutting board. This is way faster than using a bowl and a fork.

3

Add mashed bananas, eggs, coconut oil, apple sauce and vanilla in a mixer and combine well.

4

Add baking soda, cinnamon, coconut sugar, flax meal and flour in the bowl. Mix again until the batter forms.

5

Add in chocolate chips and desired toppings.

6

Grease a mini loaf pan, large loaf pan or muffin pan with coconut oil spray. Add batter into the pan of your choice and place in the oven.

Mini loaf pan - 25 minutes
Large loaf pan - 50 minutes
Muffins - 20 minutes

Let cool and enjoy!

My Favorite Gluten Free Chocolate Chip Banana Bread

9 thoughts on “My Favorite Gluten Free Chocolate Chip Banana Bread

  1. Loving this recipe but the directions don’t say where the coconut sugar is supposed to go? I’ve tried it in the batter, left out all together, and sprinkled in top. All seem to work!

  2. I thought you could use 1.5 cups of either oat flour, almond flour or whole wheat flour. I used oat flour for the full 1.5 and it cooked more than an hour and was raw. Was it supposed to be a half cup of each or something? Sticking with 90% whole wheat flour and a tiny bit of almond flour and oat flour for added flavor. In my experience almond or oat flour used completely on its own won’t work as a substitute. This loaf has great flavor and isn’t too sweet which I love

    1. I use only oat flour!! I’m not sure why yours didn’t cook? Maybe the temp or your oven? Good luck with the whole wheat 🙂

    2. I’m so sorry it didn’t cook properly for you! Maybe we have different ovens. Try putting in 1 c of flour and 2 bananas instead of 3. Good luck!

  3. Mine turn out to be kinda of raw and didn’t rise. Is it 350 for 50 minutes in a gas or electric oven? Should I use the mixer when adding the chocolate chips or fold it with a spatula? In your Instagram page how did you do so the chocolate chips are not melted on top on the bread?

    1. Oh no, I’m so sorry it didn’t turn out. It should be done in 50 minutes for sure! And you can fold them in either way! Not sure what type of flour you used or maybe you put too much liquid? I’m so sorry it didn’t workout for you!

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