Banana Chocolate Chip Bread

This recipe was modified from a few different recipes that excluded milk (of all kinds) and was low on the fat such as butter or any substitutes. Take note a few things before beginning. 1) Always put the wet ingredients into the larger bowl as you ALWAYS add dry ingredients gradually to wet ingredients. 2) when baking things like bread, sugar is best mixed with the wet ingredients rather than the dry. 3) in this particular recipe there are two oven temperatures; the first creates a lovely crust, and the second lower temperature ensures complete baking at a slower steady pace.

What you will need:

Wet ingredients

  • 2 large bananas (medium to over ripe. Yellow bananas that are soft are perfect!)
  • 1 1/4 cup granulated sugar (I have not found a way to substitute this much sugar for honey or syrup – sorry!
  • 2 eggs
  • 1/2 cup coconut oil

Dry Ingredients

  • 2 cups gluten free flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 – 1/2 cup chocolate chips (depending on how chocolatey you like it. With the amount of sugar this recipe calls for, I usually only add 1/4 cup.


Preheat oven to 425F. If you are using a tin bread pan, spray with coconut oil cooking spray. If you are using a silicon bread pan, no need to spray.

In a large mixing bowl, mash the banana until only small clumps remain. If you don’t like biting into your banana bread and getting any banana clumps feel free to mix until no clumps remain. Add the remaining wet ingredients and mix until all ingredients are mixed in.

In a medium bowl, add the flour, salt and baking soda. Make sure to mix these ingredients until the salt and baking soda are spread throughout the mixture (some guess work here).

Add half the dry ingredients to the wet mixture and mix until combined. Do not over stir. Add the remaining dry ingredients, and the chocolate chips, and again, stir until mixed through without over stirring.

Pour the mixture into the bread pan. Place in the oven for about 10 min until the outside is nice and brown, then reduce the heat to 350 and cook for another 30-40 min. It is suggested to check the bread at 30 min with a toothpick. If still very wet, cook for the remaining 10 min. The inside will appear to be gooey at 40 min because of the banana and chocolate chips but it shouldn’t be wet.

Remove from oven and let cool 10min. Pop the bread out of the pan and serve.