Gluten-Free Moist Choc Chip Banana Bread Recipe -
Gluten-Free Moist Choc Chip Banana Bread Recipe
  • READY IN 1 hr

Gluten-Free Moist Choc Chip Banana Bread

Recipe by  

"Yeah, this is really moist and hard to tell it's gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking."

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Ingredients Edit and Save

Original recipe makes 1 loaf banana bread Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
  3. Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.
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  • Cook's Notes:
  • You can substitute 1 1/4 cups agave syrup or stevia for the 1 1/2 cups sugar, 2 egg whites for the egg, and pecans for the walnuts.

Reviews More Reviews

Jun 22, 2015

Wow! GREAT recipe... so rich, tasty, and nicely textured, turned out BETTER than most any other banana bread recipe I've tried, and those were not gluten-free. Really fantastic. I did omit 1/2 cup of the sugar (so just used 1 cup), and otherwise made with very fresh, high-quality ingredients... this always seems to help (fresh GF flour, organic sugar/evaporated cane, organic local farm egg, etc). I did use 1 cup of regular-size semi-sweet chocolate chips (totally fine) and added the optional 1 cup walnuts. Also, I baked it in a bundt pan... The recipe made quite a bigger batch of batter than I anticipated, and reading the comments about the longer cooking time and gumminess a few experienced, this seemed like a great way to "thin out" the loaf for even cooking and browning, and still keep a nice presentation. It worked! Only added about 7 minutes extra baking time (~52 mins total). Thanks for the recipe... I will definitely keep this in my files as a staple dessert and breakfast cake!

Oct 15, 2014

I just made this tonight and haven't tasted it yet. Smells good but it took twice as long as directions say to bake.


4 Ratings

Sep 13, 2014

These have great flavor! I thought the consistency was a tad gummy, but I'm pretty picky. Also, I didn't have applesauce, so I just pureed an apple with the bananas. That may have affected the consistency a little. All in all this is a great recipe and I plan to save it and make it again.

Aug 13, 2014

very good fresh out of the oven, but it took longer to cook than the directions said. (coulda just been my oven..) anyways, it turned out soft and delicious inside and kinda hard an crunchy on the outside, served w butter, yummmmm! also, i used previously frozen bananas. seemed to work out just fine. and i used regular chocolate chips and that was delicious, there wasn't any problem of them sinking to the bottom.


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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