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three slices of gluten-free chocolate chip banana bread stacked on a white plate

Gluten-Free Chocolate Chip Banana Bread

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  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free


This one-bowl banana bread recipe is ultra moist & delicious thanks to a few simple ingredients. We love the soft, fluffy texture and chocolate in every bite! 


  • 1 1/2 cups mashed ripe bananas (about 34 bananas)
  • 3/4 cup light brown sugar (150 grams)
  • 6 Tablespoons butter, melted (85 grams)
  • 1/2 cup sour cream (113 grams)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (or 1 teaspoon ground cinnamon)
  • 1 3/4 cups (210 grams) gluten-free measure-for-measure flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup mini chocolate chips (128 grams/4.5 oz.)


  1. Preheat Oven to 350 Degrees and line a metal 8.5 x 4.5 inch loaf pan with parchment paper.
  2. Mash Bananas. If you haven’t already, mash the ripe bananas with a fork (or puree in a food processor for a super-smooth texture). Measure the mashed bananas for accuracy.
  3. Combine Wet Ingredients. In a large bowl, combine mashed bananas, brown sugar, melted butter, sour cream, eggs, vanilla, and almond extract (or ground cinnamon). Stir until well combined and cohesive.
  4. Add Dry Ingredients. Next, add gluten-free flour, baking soda, and salt and stir until almost fully combined, with just a few dry patches left.
  5. Fold In Chocolate Chips. Sprinkle on the chocolate chips and gently fold them in with a spatula until evenly distributed.
  6. Pour Batter Into Prepared Pan and smooth the top a little so it’s even.
  7. Bake 45 Minutes at 350 degrees.
  8. Tent Loosely With Aluminum Foil & Bake Another 20-25 Minutes, or until the top is golden brown, a toothpick inserted in center of the bread comes out with just a few moist crumbs (no wet batter), and the interior reaches 200 degrees F. (Adding the foil prevents the bread from getting too brown)
  9. Cool & Slice. Let the banana bread cool about 5-10 minutes in the pan before lifting it out of the pan using the parchment paper handles and placing it on a wire rack to finish cooling completely. Slice and enjoy.
  10. Store leftover banana bread in a bag or airtight container 1-2 days at room temperature, 3-4 days in the refrigerator, or 2 months in the freezer. I like to warm slices up in the microwave for 15-30 seconds, or you can use a toaster oven!


  • Loaf Pan. A light-colored aluminum loaf pan will bake the most evenly and gently. If you use a glass or ceramic pan, your bake time will vary (and usually take longer)
  • Is It Done? The most accurate way to tell if your banana bread is completely cooked through is to insert an instant-read thermometer into the center of the loaf. It should reach at least 200 degrees F. to be considered fully done. (If it’s very close (198-199 degrees, you can still pull it out of the oven, as the residual heat from the pan will help it continue cooking for a few minutes.)
  • Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another brand, make sure it contains xanthan gum, and measure carefully so you don’t add too much flour! Use a scale or the scoop & level method for best results.
  • Bananas. We recommend spotty, overripe bananas (yellow with lots of brown spots). I suggest measuring mashed bananas rather than going by the number of bananas for the best results.
  • Sour Cream. If you don’t have sour cream on hand, you can use an equal amount of plain Greek yogurt. Don’t have either? You can add 2 Tablespoons more butter & know that your banana bread won’t be *quite* as moist as mine.
  • Butter. I usually make this banana bread with salted butter, but feel free to use unsalted butter if that’s what you have.
  • Freezing Tips: If you’re freezing the whole loaf to thaw later, let the banana bread cool completely. Then, wrap in plastic wrap/reusable food wrap and store in a freezer-safe bag in the freezer. (The double-wrapping keeps it extra fresh!) If you prefer to freeze individual slices, lay the slices out on a baking sheet lined with parchment and freeze 30-40 minutes or until no longer tacky (this keeps them from sticking together!). Then, transfer to a freezer-safe bag and store in the freezer.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: American
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