Gluten Free Banana Chocolate Chip Bread

We may be late to the banana bread train (so many amazing loaves out there that we’ve seen during shelter in place), but it’s never too late for a good ol’ fashioned slice of this stuff. While I do adore traditional banana bread (who first thought “hey, I have a bunch of near-mush brown bananas, let’s put them in a quick bread!) and its roots in deeply homey, practical, and penny-wise baking, but there are a few twists that, for me, make some very excellent banana bread/cake. This particular recipe leans more towards cake than quick-bread (hence the nifty bundt pan instead of the loaf pan), and it’s hands down the most dense, and moist banana bread out there (we’re open to challenges on that point though).

It’s based on a wonderfully-light and fluffy banana cake that friends in Sweden made for me when I visited a few years back. I had emailed them in advance of my visit to let the know that I’m gluten free and that I’d be happy to help cook meals, and lo and behold, I show up to them baking the most incredible banana cake! One of their daughters’ friends also happened to have Celiac and they had quickly asked her for the recipe. The keys are: using bright yellow/yellow-green bananas (not waiting until the last brown spot appears), which I actually find a bit easier because when I want banana bread, I want it right away and I don’t want to have to wait until the mush-stage sets in. And using sour cream! It’ll be great, my friends. I’ve adjusted the recipe a bit after years of making it over and over again (ask our friend Jonathan how many ENTIRE banana cake’s he’s eaten in one sitting), and this time, I’ve added chocolate chips because why not. We’re stuck inside and a little extra self-care in the form of chocolate and bananas never hurt (hopefully). Plus, potassium! Gluten free makes it “healthy” right? (VERY common misconception that I’m sure you’re all aware of: gluten is not unhealthy).

So, if you’re craving gluten free banana bread and want to try out the five-billionth-recipe for it out there, go for it!! I happen to think this one is the best, but baking is almost-entirely-subjective (there is some skill, to be sure), so make whatever tastes good! The key is to do your research, which means you absolutely HAVE to make dozens of loaves or bundts or layers of banana bread – how can you find the best unless you try them all! If you’re looking for something sans chocolate – here’s our original banana cake, or something more exciting, try these banoffee pie cupcakes (banana, caramel, chocolate, graham cracker crust, and whipped cream!). If you’re banana-d out after this bundt, may we suggest these equally-homey but totally rad oatmeal chocolate chip cookies, or peanut butter jelly bars?

Print Recipe

5 from 1 vote

Gluten Free Banana Chocolate Chip Bread

This is a banana-rich, incredibly moist cake/bread, packed with potassium, and studded with chocolate chips

Prep Time20 minutes mins

Cook Time50 minutes mins

Cooling time25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: banana, banana bread, banana cake, chocolate chip banana bread, chocolate chips, easy, gluten free, simple

Servings: 12 people

Calories: 400kcal

Author: Amelia Farber

Equipment

• 10-cup bundt pan

Ingredients

• 2 Tbsp salted butter room temp – to grease the pan
• 3/4 Cup salted butter melted
• 1 3/4 Cup white sugar
• 4 (500 grams) just-ripe yellow bananas not over-ripe/brown! no spots! all yellow!
• 3/4 Cup sour cream
• 3 large eggs
• 3 tsp vanilla extract
• 2 1/4 Cup gluten free 1-1 flour mix with xanthan gum included (if your mix does not have xanthan gum, add 1 teaspoon of it now)
• 3/4 Cup packed blanched almond flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1/8 tsp nutmeg
• 1 1/2 Cups chocolate chips

Instructions

• First, preheat the oven to 350° F and grease a 10-cup bundt pan with softened (not melted) butter (do not use cooking spray). Then, in a large bowl, mash the five bananas using a fork or other mashing implement (the flavor and texture is much better if you use fresh bananas, not overripe/brown bananas – they should still be entirely yellow/yellow-green). Then, add in the melted butter, sugar, sour cream, eggs, and vanilla and stir together with the banana mash until fully combined. Add in the flour, almond flour, baking powder, salt, and nutmeg and stir until fully combined again. Lastly, add in the chocolate chips (optional) and stir. Then, pour batter into the greased bundt pan and tap the bottom on the counter to release any air bubbles.
• Bake for 45-55 minutes or until a skewer or knife inserted into the middle of the cake comes out nearly-clean. Let cool almost-completely before turning over onto a plate or serving platter so that the cake does not stick to the inside. Then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber