Description
A soft, moist gluten‑free banana bread studded with melty chocolate chips — perfect for kids to help bake and great for breakfast, snacks, or dessert.
Ingredients
- 2 cups gluten‑free all‑purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup canola oil
- 3 medium overripe bananas, mashed
- 1 tsp almond extract (or vanilla extract)
- 1 tsp baking soda
- 1 tsp salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 425 °F (220 °C). Grease or spray a 9×5‑inch loaf pan.
- In a bowl, whisk together the gluten‑free flour, baking soda, and salt.
- In another bowl, mix sugar, eggs, oil, and almond extract. Stir in the mashed bananas.
- Add the dry ingredients into the wet ingredients, stirring until just combined (do not overmix).
- Fold in the chocolate chips gently.
- Pour batter into the prepared loaf pan and, if desired, top with extra chocolate chips.
- Bake at 425 °F for 8 minutes, then reduce oven temperature to 350 °F (175 °C) and bake for another 50–60 minutes, or until a toothpick or knife inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can add chopped walnuts or pecans for crunch.
- Substitute shredded coconut or swirl in peanut butter for variation.
- Use mini chocolate chips so they distribute evenly.
- If the top browns too fast, tent with foil for the remaining bake time.
- For muffins, divide the batter into a lined muffin tin and bake at 350 °F for 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 58–68 minutes
- Category: Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
