Chocolate Chip Banana Bread | Gluten Free Option
Deliciously moist, lightly sweet and very simple recipe the whole family will devour. Sweetened with honey and chocolate chips, this bread comes together in just a few minutes.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Servings: 10 slices
- 2 ¼ cups gluten free flour blend or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 ripe bananas
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup coconut oil melted and cooled slightly
- ¼ cup honey
- ¼ cup granulated sugar
- ½ cup chocolate chips
Preheat oven to 350°F. Lightly spray a loaf pan with non stick spray. Set aside.
In a small bowl, combine flour, baking soda, baking powder, salt and cinnamon. Stir well. Set aside.
In a large bowl smash bananas until only small lumps remain. Add eggs, vanilla, melted coconut oil, honey and sugar. Stir well.
Add flour mixture to banana mixture and gently combine. Do NOT over mix. Stop once there are no more streaks of flour.
Gently add chocolate chips.
Pour batter into loaf tin. Bake on center rack for 55-75 minutes until center springs back when lightly touched.
Allow to cool in pan for 15 minutes, then turn out and finish cooling on cooling rack. Slice and ENJOY!
Store this bread at room temperature, wrapped in paper towels or a kitchen towel. To store longer, seal wrapped bread in a zip top bag.
To freeze, wrap bread in paper towels, seal in a zip top bag. Will keep fresh for up to 3 months in the freezer.
Calories: 307kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 400mg | Potassium: 146mg | Fiber: 4g | Sugar: 21g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg