Quick and Easy Gluten-Free Banana Chocolate Chip Bread

ByTheresa Huse
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Craving a moist and delicious Gluten-Free Chocolate Banana Bread? This easy quick bread recipe is packed with sweet bananas, semi-sweet chocolate chips, and crunchy pecans for the perfect homemade treat.

You will love the aroma of freshly-baked banana bread while it bakes. Our gluten-free banana bread is soft and moist, and sure to become a new favorite.

Whether you need a simple breakfast, snack, or dessert. This gluten-free banana bread recipe is good for any time of day!

Looking for more baking ideas? Browse all our Quick Bread Recipes for more homemade favorites.

Gluten-Free Banana Chocolate Chip Bread

gluten-free banana bread with chocolate chips on a cutting board showing closeup of the loaf and slices stacked with a bread cutting knife sitting on a wood cutting board.

Image Credits: ©2026 Theresa Huse DearCreatives.com

Why am I sharing gluten-free recipes? Well, one of my daughters discovered she had Celiac disease (via testing). And a few of us have found that gluten in foods is affecting us, too. By eating fewer foods with gluten, we are feeling better, too. If you aren't GF, be sure to check out our other baking recipes.

Let's get started making this gluten-free banana bread recipe with chocolate chips!

Why You Will Love This Gluten-Free Banana Bread

  • It uses up ripe bananas!
  • Easy to make.
  • Moist
  • Family-friendly
  • Easy to adapt the recipe.
    You can make it with or without the chocolate chips or nuts.

Ingredients for Gluten-Free Banana Chocolate Chip Bread

  • 3 medium to large Bananas
  • 2 tablespoons of Buttermilk (see recipe notes)
  • 2 cups of Gluten-Free Flour (I used King Arthur's GF Flour 1-1)
  • 1 teaspoon of Baking Soda
  • 1/4 teaspoon of Kosher Salt
  • 1 teaspoon of Ground Cinnamon
  • 1 cup of granulated Sugar
  • 1/2 cup of Vegetable Oil
  • 2 teaspoons of Vanilla Extract
  • 1 large Egg
  • 1 cup of Chocolate Chips
  • 2/3 cup Chopped Pecans (optional)

How To Make Gluten-Free Banana Chocolate Chip Bread

gluten-free banana bread with pecans and chocolate chips on a cutting board sliced and a partial loaf, ripe bananas in the background and a pretty cloth on a kitchen counter.

Instructions

images of some of the ingredients and some of the steps for making gluten-free banana bread with chocolate chips: mashing ripe bananas, making buttermilk with lemon, gluten-free flour, egg, chocolate chips...
  1. Preheat oven and prepare the pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Set aside.
  2. Make buttermilk: Combine 2 tablespoons milk with 1 teaspoon lemon juice and let sit for 15 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, cinnamon, and kosher salt.
  4. Mix wet ingredients: In a medium bowl, combine sugar, vegetable oil, and vanilla extract. Beat in the egg until fully incorporated.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix.
  6. Add bananas and mix-ins: Mash bananas with a fork and fold into batter. Add chocolate chips and chopped pecans if using.
  7. Bake: Pour batter into prepared pan. Let rest 5–10 minutes while the oven finishes preheating. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking at 50 minutes to prevent overbaking. Tent with foil if the top is browning too quickly.
  8. Cool: Let bread cool in the pan 10 minutes, then remove to a wire rack to cool completely. Gluten-free banana bread firms as it cools.

Recipe Tips

  • Line pans with parchment and coat with non-stick spray for easy removal.
  • If skipping pecans, increase the chocolate chips slightly.
  • Most chocolate chips are gluten-free. Check the label.
  • Using very ripe bananas is key to a sweet, moist loaf.
  • Check the bread 10–15 minutes before the end of baking; tent with foil if it browns too fast.
  • This recipe is based on my Starbucks Copycat Banana Bread Recipe.. You can use regular flour and follow the same directions if you aren’t gluten-free.

FAQ

Can I make this gluten-free banana bread dairy-free?
Yes! Swap the butter for melted coconut oil or a dairy-free butter, and use dairy-free chocolate chips.

How ripe should the bananas be for gluten-free banana bread?
Very ripe bananas work best — lots of brown spots mean more natural sweetness and moisture, which helps gluten-free baking.

Why did my gluten-free banana bread turn out dense?
Gluten-free batters need time to hydrate. Let the batter rest 10–15 minutes before baking, and be sure not to overmix.

Can you freeze gluten-free banana bread?
Yes. Gluten-free banana bread freezes well for up to 2–3 months when wrapped tightly and stored in a freezer-safe container.

Storing and Freezing Gluten-Free Banana Bread

  • Room temperature: Store in an airtight container or zip-top bag for 2–3 days.
  • Refrigerator: Store for 5–7 days.
  • Freezer: Freeze up to 2–3 months. Loaf or slices work; slices are convenient for grab-and-go breakfasts or snacks.
  • To freeze: Cool completely, wrap tightly, and place in a freezer-safe bag or container. If freezing slices, add parchment or wax paper between slices to prevent sticking and easy separation—label and date before freezing.

Let me know if you feel like I do- This is the best gluten-free banana bread! YUM!

Pin it for Later or Print the Recipe Below

gluten-free banana bread closeup on a cutting board with bananas and a pretty kitchen towel in the background.

Printable Recipe for Gluten-Free Banana Chocolate Chip Bread

Yield: 10-12

Gluten-Free Banana Chocolate Chip Bread

gluten-free banana bread with chocolate chips on a cutting board showing closeup of the loaf and slices stacked with a bread cutting knife sitting on a wood cutting board.

This gluten-free banana chocolate chip bread is soft, moist, and easy to make with ripe bananas and simple ingredients. Perfect for slicing and enjoying for breakfast or snacks.

Prep Time 15 minutes
Cook Time 55 minutes
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 3 medium to large Bananas
  • 2 tablespoons of Buttermilk (see recipe notes)
  • 2 cups of Gluten-Free Flour (I used King Arthur's GF Flour 1-1)
  • 1 teaspoon of Baking Soda
  • 1/4 teaspoon of Kosher Salt
  • 1 teaspoon of Ground Cinnamon
  • 1 cup of granulated Sugar
  • 1/2 cup of Vegetable Oil
  • 2 teaspoons of Vanilla Extract
  • 1 large Egg
  • 1 cup of Chocolate Chips
  • 2/3 cup Chopped Pecans (optional)

Instructions

How to make Gluten-Free Banana Bread With Chocolate Chips

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Set aside.
  2. Make buttermilk: Combine 2 tablespoons milk with 1 teaspoon lemon juice and let sit for 15 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, cinnamon, and kosher salt.
  4. Mix wet ingredients: In a medium bowl, combine sugar, vegetable oil, and vanilla extract. Beat in the egg until fully incorporated.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix.
  6. Add bananas and mix-ins: Mash bananas with a fork and fold into batter. Add chocolate chips and chopped pecans if using.
  7. Bake: Pour batter into prepared pan. Let rest 5–10 minutes while the oven finishes preheating. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking at 50 minutes to prevent overbaking. Tent with foil if the top is browning too quickly.
  8. Cool: Let bread cool in the pan 10 minutes, then remove to a wire rack to cool completely. Gluten-free banana bread firms as it cools.

Notes

  • Line pans with parchment and coat with non-stick spray for easy removal.
  • If skipping pecans, increase the chocolate chips slightly.
  • Use very ripe bananas for sweetness and moisture.
  • Start checking bread 10–15 minutes before bake time ends; tent with foil if it browns too fast.
  • This recipe is based on my Starbucks Copycat Banana Bread. If not gluten-free, you can use regular flour following the same directions.

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Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 554Total Fat 28gSaturated Fat 6gUnsaturated Fat 22gCholesterol 16mgSodium 191mgCarbohydrates 75gFiber 5gSugar 37gProtein 7g

Not all nutritional information is always 100% accurate.

© Theresa Huse
Cuisine: American / Category: Baking Recipes

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