Chocolate Chip Banana Bread (Gluten-Free & Dairy-Free) (Edit recipe)

If you’re searching for an easy and delicious gluten-free and dairy-free chocolate chip banana bread recipe, look no further! This recipe is the perfect combination of moist, sweet, and packed with flavor, making it an excellent treat for any time of day. Whether you’re serving it for breakfast or dessert, this gluten-free and dairy-free chocolate chip banana bread is an excellent addition to any meal. Your family and friends are sure to love this delicious treat.

FAQS:

What makes this gluten-free and dairy-free chocolate chip banana bread gluten-free?

The use of gluten-free flour instead of regular all-purpose flour makes this banana bread gluten-free. Wheat, barley, and rye all consist of a protein called gluten. Some people who are sensitive to it or have celiac disease experience digestive issues when consumed. To make flour that does not contain gluten, manufacturers use alternative grains or legumes such as rice flour, almond flour, or chickpea flour.

This recipe substitutes oat flour and gluten-free flour for regular flour, making the banana bread gluten-free. So, this allows people who have a gluten intolerance or celiac disease to enjoy this delicious treat without any negative side effects. This recipe, in particular, calls for both Bob’s Red Mill 1:1 Gluten-Free Baking Flour and oat flour. This combination creates the perfect moist texture and crumb!

** I may receive a commission when you click on my links to make a purchase. However, this does not influence the products I recommend. I am genuinely a HUGE fan of Bob’s Red Mill 1:1 Gluten-Free Baking Flour and I am not paid to promote their products.
How do I make oat flour?
Blend the oats until they are fine, emulating flour. Measure and add to the recipe as mentioned in the ingredients list.
Which dairy-free chocolate chips do I use?
I opt for dark chocolate chips, mostly because Trader Joe’s has these delicious dark chocolate chips that just so happen to be dairy-free. They are packaged in a metallic gold back and can be found in either the freezer aisle along other chocolate or in the baking aisle.

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	758
Fat:	41 g
Carbohydrates:	90 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	257 mg
Fiber:	11 g
Sugars:	25 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 8

Ingredients

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
0.5 cup Oat Flour
0.75 cup Banana, 2-3 smashed ripe bananas
2 cup Dark Chocolate Chips, dairy-free
0.75 cup Brown Sugar, light or dark
0.5 cup Organic Oat Milk, any unsweetened plant milk works
3 whole Eggs, large
0.5 tsp Lemon Juice, or vinegar (any kind)
0.333 cup Avocado Oil, any neutral oil
1 Tbsp Avocado Oil, any neutral oil
1 Tbsp Pure Vanilla Extract
1.5 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In small bowl, add peeled banana and mash with a fork until lumps disappear.
In medium bowl, whisk together gluten-free flour, oat flour, baking powder, baking soda, and salt. Set Aside.
In large bowl, whisk together mashed bananas, eggs, plant milk, brown sugar, oil, lemon juice (or vinegar), and vanilla extract (or vanilla bean paste) until homogenous.
Pour half of the dry ingredients into the bowl of wet ingredients and whisk until everything is combined. Repeat with remaining dry ingredients.
Use rubber spatula to scrape the sides and bottom of the bowl and incorporate any lingering dry ingredients.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 350°F during this step.
After the batter finishes resting, gently fold in the chocolate chips, leaving a handful to scatter on top before baking.
Grease baking tin and line with parchment paper. Pour rested batter into the baking tin. Sprinkle remaining chocolate chips over top. Place baking tin onto a lined baking sheet.
Place baking tin in the oven at 350°F for and set time for 55 minutes.
After 30 minutes, loosely cover the banana bread with tinfoil to prevent the top from burning. Try not to touch the top of the bread with the foil but rather shape the foil in a rectangular box shape and place on top of the tin, shielding the top of the loaf from direct heat.
After 55 minutes (25 minutes since covering the loaf tin with tinfoil) carefully poke a toothpick in the center of the loaf and check if it comes out clean. If it come outs clean or with large crumbs, remove the banana bread from the oven. If the toothpick comes out with a film of batter, continue to bake the banana bread and check with a tooth pick every 5 minutes until a toothpick comes out clean or with large crumbs.
Once finished baking, remove banana bread from oven and let cool for 1 hour.
Cut into slices and enjoy!

Notes

For best results, I recommend using the flour blend listed in the recipe. Make sure to let batter rest and cool for the listed time 🙂 Storing Instructions: Let banana bread cool completely. Wrap the entire loaf tightly and generously with plastic wrap. Wrap tight enough so air bubbles are squeezed out. Place in refrigerator and enjoy within three days for best results!