This Gluten Free Chocolate Chip Banana Bread is super moist, dairy free & I promise nobody will know it is gluten free & dairy free. This cake is made with oil to make the results super fluffy and soft & we used ripe bananas for the sweetest banana flavor.
MOIST GLUTEN FREE CHOCOLATE CHIP BANANA BREAD
Making a moist gluten free cake can be fairly simply if the foundation of your cake has a few key components. In this case, our key features are: using a neutral oil, good quality gluten free flour blend, and creamy mashed bananas.
WHAT YOU'LL NEED TO MAKE THIS BANANA BREAD
- Canola oil or vegetable oil
- Large eggs
- Vanilla extract
- Ripe mashed banana
- Baking soda
- Baking powder
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (not sponsored, simply my favorite!)
- Oat milk or other plant-based milk
- Chocolate chunks (chopped chocolate bar) or chocolate chips
WHAT IS THE BEST GLUTEN FREE FLOUR FOR THIS BANANA BREAD?
I personally feel that the Bob's Red Mill 1 to 1 Cup Gluten Free Baking Flour is the best for this banana bread. It yields a soft and fluffy texture every time!
If you'd like to use a different gluten free flour, here are a couple of tips:
- Be sure to use a gluten free flour blend, not a single flour.
- Opt for a blend titled something along the lines of "1 to 1 cup" or "Compared to All Purpose Flour" this way you'll hopefully have more success by making a cake with ingredients that act similarly.
- If you search "1 to 1 cup gluten free flour" in Google, multiple options come up - these should be the kind options you stick with.
STEPS TO MAKE THIS RECIPE
Always begin with preheating the oven and greasing the pan of choice. I love using a loaf pan for this recipe and then using any leftover batter to make a few cupcakes.
Begin with whisk the oil, sugar, vanilla extract, eggs & mashed bananas in a large bowl. Keep in mind all the other ingredients will be added to this bowl at some point, so it should be pretty big.
Next, alternate adding the flour blend (gluten free flour + baking soda + baking powder) with and oat milk to the oil-sugar mixture. Once all added, whisk together until combined.
Fold in chocolate chunks or chocolate chips! This part is super satisfying.
Once mixed, pour into the prepared pan(s), filling pans ¾ of the way. Bake!
Do I need to use an electric mixer? No way! This recipe is typically made in a bowl with a whisk. You can definitely use an electric mixer if you like, but it's not necessary.
Should I use chocolate chips or a chopped chocolate bar? Both work! I prefer using a good quality chocolate bar that is chopped, because it will remain melty even once cooled in the banana bread. Chocolate chips will taste delicious in this banana bread, but they firm up once cooled and won't remain melty. Totally up to your personally preference!
Can I use a different gluten free flour mix? I haven't tested this recipe with other gluten free flour blends, but you can try it! Make sure to research if the flour blend you're using is optimal for baking cakes before using it. Make sure to use a 1 to 1 flour substitute because simply using a gluten free flour such as "rice flour" or "almond flour" will not yield good, consistent results.
BANANA BREAD SWAPS AND SUBSTITUTES
Here's your classic banana bread recipe, but there are a multitude of ingredients you can add or substitute to make this cake slightly different.
What is I don't have oat milk at home? You can substitute oat milk for any other plant based milk such as almond milk, macadamia milk or soy milk. If these are not options for you, feel free to substitute with orange juice or even water. It works very well!
Add some mix ins: Mix in ½ cup your favorite nuts, chopped, for added nutty flavor. Additionally, sprinkle in 1 teaspoon cinnamon for a slightly different flavor! Even add in ¼ cup shredded coconut to create an entirely new cake.
RECIPES YOU'LL LOVE
Here are a few recipes we think you'll love to bake!
- Dark Chocolate Orange Cake
- Gluten Free Apple Pudding Cake with Caramel Syrup
- Gluten-Free Molten Chocolate Lava Cake
- Gluten Free Chocolate Fudge Cookies
Gluten Free Chocolate Chip Banana Bread
- ¾ cup canola oil or vegetable oil
- 1 ½ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup ripe mashed banana approx. 3 bananas
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- ½ cup oat milk or other plant-based milk
- ¾ cup chocolate chunks chopped chocolate bar, tossed in 1 tablespoon gluten free flour
- Preheat oven to 350°F and grease the pan of choice with cooking spray or baking spray. You can also line the pan (unless a bundt) pan with parchment paper for easy removal. See notes for pan size options.
- In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla extract and mashed bananas.
- In a separate bowl, whisk together the baking soda, baking powder and gluten free flour.
- Alternate adding the flour mixture and oat milk to the liquid mixture, beginning and ending with the flour. Mix in between each addition until just combined. Once all the ingredients are added, mix well until no lumps remain.
- Using a rubber spatula or spoon, fold in the chocolate chunks.
- Pour the batter into the prepared pan(s) and bake! Fill pans ¾ of the way. Standard loaf cakes should cook about 1 hour 20 minutes. If using a different pan size, check at the 45 minute mark and bake until a toothpick inserted into the center comes out clean. Cupcakes will cook shorter though, about 25-28 minutes.
- Allow to cool about 20 minutes before flipping the cake out of the pan to finish cooling. Store in a ziplock on the counter.
- Pan Sizes: I used a standard Loaf Pan here & made a couple extra cupcakes with the leftover batter. You can alternately bake this cake in a bundt pan, 8" circle/square pan + a few muffins, 2 8" pans to bake lower cakes, 12-15 muffins. Bake times vary.
- If using a loaf pan, fill up ¾ of the way and then keep the rest of the batter to make muffins.