Gluten Free Banana Bread
This gluten free banana bread is fluffy, sweet and topped with chocolate chips. It’s the perfect breakfast or dessert to make when you have overripe bananas on the counter!
Gluten Free Shouldn’t Compromise Texture!
Just because we can’t have gluten, doesn’t mean we can’t have delicious, fluffy, baked goods. Am I right? Gluten free shouldn’t mean compromising texture! And this gluten free banana bread will not disappoint in the texture department. Or any department for that matter. I made it last Friday night and it was gone Saturday morning.
Before We Get Started…
Click on the Allergen Icons below to find more allergy friendly recipes like this one!
This recipe does not contain the following allergens:
NOTE: I always make sure to buy Soy Free chocolate chips – you have to look at the ingredients to make sure yours are!
Note: make sure the chocolate chips you buy are soy free if you are allergic/sensitive to soy!
-4 ripe bananas
-1/2 cup butter or ghee
-2 tsp baking soda
-1 tsp salt
– 1 cup sugar
– 3 cups Bob’s Red Mill Gluten Free Flour
-1 cup chocolate chips
- Preheat oven to 350. In a large mixing bowl, mash your bananas with a fork. Add in melted butter or ghee and mix well.
- Mix in baking soda and salt.
- Mix in eggs and sugar.
- Gradually fold in flour. Pour into a greased loaf pan, sprinkle with chocolate chips and bake for 50 minutes.
Keywords: Gluten Free, Banana Bread, Gluten Free Banana Bread