Chocolate Chip Banana Bread (Gluten-Free and Vegan!)

Name: Chocolate Chip Banana Bread (Gluten-Free and Vegan)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups gluten-free 1:1 flour ((I prefer King Arthur GF Measure for Measure)); 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 tablespoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon sea salt; 3 large spotted bananas, mashed; 1/2 cup granulated sugar; 1/2 cup dark brown sugar; 1/4 cup dairy-free milk ((I prefer to use cashew milk)); 1/3 cup light olive oil; 2 teaspoons vanilla extract; 1 cup dairy-free chocolate chips (plus extra for topping, if desired)

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I'm a sucker for a great chocolate and banana combo, and this chocolate chip banana bread hits the spot every single time.

We're talkin' gooey bites of melted chocolate chips, rich banana flavor, and a thin, crisp top. This is arguably my favorite way to use browning bananas.

I've made this banana bread for many get-togethers over the past few years and no one believes it's gluten-free or vegan!

A slice of chocolate chip banana bread covered in chocolate Sunbutter.

This gluten-free, vegan banana bread makes a delicious breakfast, a snack, or even dessert. And as far as baking is concerned, it's simple to whip up!

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Ingredients Needed
How to Make Chocolate Chip Banana Bread
Simple Variations to Try
Serving and Storing this Chocolate Chip Banana Bread
Tips for the Perfect Banana Bread
FAQ
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Ingredients Needed

We're using simple ingredients for wholesome, high-quality flavor.

Ingredients to make banana bread: gluten-free flour, sugar, brown sugar, bananas, olive oil, vanilla extract, dairy-free milk, and more.

Bananas – You can't make banana bread without bananas! Spotty bananas make delicious bread because they're sweeter. AND the bananas also act as the egg replacement in this recipe, so it's naturally vegan without any other egg substitutes.
Gluten-free flour – I like using King Arthur's Gluten-Free Measure for Measure flour because it's consistent and yields great results with nearly every recipe I've tried it with.
Brown sugar – Brown sugar adds moisture to the recipe while adding a deep, rich flavor.
Granulated sugar – In addition to sweetening the recipe, sugar also helps create our ideal texture and adds moisture.
Light olive oil – Oil adds the necessary fat to the recipe and helps keep the banana bread soft and tender.
Dairy-free milk – My go-to is cashew milk, but I've tried this recipe with almond and oat milk with success, too! Feel free to use your favorite.
Vanilla extract – Measure with your heart, friends.
Spices – Cinnamon and nutmeg add to the richness from the brown sugar, creating a perfectly spiced bake.
Baking powder and baking soda – We're using both to ensure a good lift.
Dairy-free chocolate chips – Adding chocolate chips is technically optional, but what's not to love about a chocolate-banana flavor combo? Once again, measure with your heart. I prefer using semi-sweet but feel free to use whichever kind you like best.

You can find the full details for this recipe in the recipe card below.

How to Make Chocolate Chip Banana Bread

First, preheat your oven to 350° F.

In a large bowl, mash the bananas thoroughly.

Mixing the wet ingredients in with the bananas.

Add the granulated sugar, brown sugar, oil, milk, and vanilla to the mashed bananas and whisk to combine. Set aside.

Add gluten-free flour, spices, baking powder, baking soda, and salt to a medium bowl and whisk to combine.

Adding the dry ingredients to the wet ingredients and mixing with a rubber spatula.

Pour the dry ingredients into the wet ingredients and stir until just combined using a rubber spatula.

Banana bread batter with added chocolate chips.

Briefly fold your chocolate chips into the batter.

A side-by-side image of an empty prepared bread pan and a pan with banana bread batter in it.

Spray a loaf pan with cooking spray and place a piece of parchment paper down the center. Pour the banana bread mixture into pan. Top with extra chocolate chips if desired.

Place pan in the oven and bake for 60-65 minutes or until the loaf is slightly browned and a toothpick comes out clean.

An overhead shot of a fresh-baked banana bread.

Allow your banana bread to cool in the loaf pan for at least 10 minutes before transferring it to a cooling rack. Cool for another 15-20 minutes before slicing to help ensure you get clean slices.

Simple Variations to Try

Give this banana bread a try with some of my favorite recipe variations:

Chopped nuts – If you'd like a nutty flavor and a little extra crunch, add chopped walnuts or pecans to the batter when you fold in the chocolate chips.
Nut butter – Drizzle some your favorite nut butter into the batter before you bake. I especially love using almond or peanut butter.
Sliced banana – Add banana slices on top for added texture and banana flavor.
Skip the chocolate chips - This recipe is equally as delicious without the chocolate chips, so bake it up however you'd prefer.

Serving and Storing this Chocolate Chip Banana Bread

Allow your banana bread to cool before slicing to ensure you get a nice clean slice upon serving.

Serve on its own, with a cup of hot coffee or tea, or drizzle some chocolate-hazelnut spread or chocolate SunButter on top for even more chocolatey flavor.

To enjoy this quick bread at its finest, store in an air-tight container at room temperature for three days or up to a week in the refrigerator.

Tips for the Perfect Banana Bread

Don't over-mix your batter. When batters like this are over-mixed, the texture becomes gummy.
Measure your flour using the spoon-and-level method. If you're scooping your flour out of its container with measuring cups, you're likely getting too much. This will affect how your recipe bakes and can cause it to be too dense. Instead, use the spoon-and-level method for more accurate measuring. Here's how:

Break up any clumps by loosening up the flour. While it's still in its container, fluff it with a fork.
Spoon the loosened flour into your measuring cup until it's full.
Level off the measuring cup using the back of a knife.

Use ripe bananas. If your bananas aren't ripe enough it will affect the sweetness and texture of the banana bread. To ripen your bananas quickly, try baking them in their peels for 5-10 minutes at 350° F, until they're soft and blackened. Once they've cooled mash them and follow the recipe accordingly.

FAQ

Can I make this if my bananas aren't browned yet?

You can! Spotty bananas will help make this sweeter and provide added moisture. If your bananas aren't quite there yet, you can place them on a baking sheet and bake for 5-10 minutes at 350° F to essentially ripen them quicker.

I made this recipe and my banana bread turned out dense. What happened?

More than likely, you unintentionally added too much flour. Next time, instead of scooping out the flour with a measuring cup, use the spoon-and-level technique to ensure you aren't using more flour than you need. Here's what to do:

1. While it's still in its container, fluff your flour with a fork to break up clumps.
2. Spoon the loosened flour into your measuring cup until it's full.
3. Level off the measuring cup using the back of a knife.