Gluten Free Chocolate Chip Banana Bread with Cinnamon Crumble Topping (Edit recipe)

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I’ve been making some version of this chocolate chip banana bread since the early days of 2020 (feels like we all went through some sort of banana bread phase at that time), and at this point, I’ve easily baked 50 loaves. We always seem to have overripe bananas around, and honestly, I can’t tell if I’m letting them sit a little too long on purpose so they can become banana bread or if we just overbuy. Either way, no one here is complaining. If you’re looking for a great nontoxic loaf pan, give this one a try.

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PREP TIME

10 minutes

COOK TIME

1 hour

INGREDIENTS

17

Serves: 6-8

Ingredients

for the banana bread

1/3 cup Avocado Oil
1/2 cup Pure Maple Syrup
2 Eggs
2 Banana, large, mashed
1/4 cup Milk
1 tsp Baking Soda
1.5 tsp Vanilla Extract
1/2 tsp Salt
3/4 tsp Cinnamon, Ground
1.75 cups Gluten-Free Measure for Measure Flour - King Arthur
3/4 cup Dark Chocolate Chips

for the crumble (optional)

1/2 cup Brown Sugar, packed
1/2 cup Gluten-Free Measure for Measure Flour - King Arthur
1.5 tsp Cinnamon, Ground
4 Tbsp Butter, Salted, softened (not melted)

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Process

Cook Mode

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

Preheat oven to 325°F and grease a 9×5 loaf pan.
In a large bowl, whisk together the oil and maple syrup. Add the eggs and beat well until smooth.
Stir in the mashed bananas and milk until fully combined.
Add the baking soda, vanilla, salt and cinnamon, mixing well to incorporate.
Gradually add the flour, mixing just until combined, then gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, combine the brown sugar, flour, cinnamon and softened butter for the crumble. Use your fingers to rub the butter into the dry ingredients until the mixture forms soft, crumbly pieces.
Sprinkle the crumble evenly over the batter. You may not need all of it.
Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 15 minutes, then carefully remove, slice, and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	634
Fat:	35 g
Carbohydrates:	81 g
Protein:	6 g
Cholesterol:	21 g
Sodium:	499 mg
Fiber:	7 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated for total recipe.