Chocolate Chip Banana Bread | Gluten Free Option

All you need is two bowls and one spoon to throw this quick Chocolate Chip Banana Bread together. I LOVE this recipe with both all-purpose flour or gluten free flour. It's great no matter what! Moist, packed with banana flavor and lightly sweetened, it's a hit with the whole family! Plus, be ready for anything by doubling the recipe and freezing a loaf for later.

Ingredients for perfect banana bread

• Old Bananas - Once those bananas turn mushy and the skin is spotty and black, then they're perfect for banana bread!
  
• Coconut Oil - Using coconut oil lends so much moisture with less harmful fats. Plus, it won't taste coconutty at all. If you're out of coconut oil, feel free to substitute vegetable or canola oil insted.
  
• Honey - Honey is an all-time favorite for me in quick breads and muffins. It's my only sweetener in these healthy banana muffins. In this recipe I added a bit of regular sugar (only ¼ cup!) because using all honey was causing the bread to be too wet in the center. This way, it's thick and rich and moist without being claggy. Quick bread perfection!
  
• Gluten Free Flour Blend (or all-purpose flour) - The bread in the pictures was made with Namaste gluten free flour blend (from Costco). Everyone loved it and no one knew it was gluten free. It can also be made with regular all-purpose flour and be just as delicious.

How to make chocolate chip banana bread

One of my favorite parts of making breads like this is that they come together in two bowls with one spoon. Don't you love saving time and mess? Yes. Yes, you do.

• Turn the oven on to 350°F. Lightly spray a loaf pan with non stick spray. Set aside.
  
• Start with your bananas. Grab a fork and a large bowl and mash those soft bananas until only small lumps remain.
  
• Add the room temperature eggs, vanilla, melted coconut oil, honey and sugar. Give it a good stir.

• In a small bowl, combine flour, baking soda, baking powder, salt and cinnamon. Add flour mixture to wet ingredients. Stir VERY gently. Do NOT over mix. Stop once there are no more streaks of flour. (Over mixing will make for stiff, flavorless bread. Blech.)
  
• Gently add chocolate chips.
  
• Pour batter into loaf tin. Sprinkle a tablespoon of sugar over the top if you'd like. This will give you a nice crunchy top (which I love).

• Bake on center rack for 55-75 minutes until center springs back when lightly touched and a skewer comes out clean.
  
• Allow to cool in pan for 15 minutes, then turn out and finish cooling on cooling rack. Slice and ENJOY!

How to store banana bread

If you're using your bread within 4 days, just wrap in a paper towel and seal in a large zip top bag and store at room temperature. Refrigerating will cause the bread to dry out and crumble.

To freeze bread, wrap in paper towels and seal in a zip top bag. When you're ready to eat, simply bring the loaf to room temperature before slicing and serving. Quick breads will last in the freezer for up to 3 months. What are you waiting for? Go fill your freezer with delicious breads and you'll be ready for anything. Even the zombie apocalypse (which Rachel is always preparing for).

More delicious quick bread and muffin recipes

• Pumpkin Bread
  
• Healthy Banana Muffins
  
• Pear Muffins
  
• Chocolate Pound Cake
  
• Blueberry Muffin Cake
  
• Buttermilk Raspberry Muffins
  
• Morning Glory Muffins
  
• Orange Chocolate Chip Muffins
  
• Mocha Muffins