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Gluten Free Banana Bread With Chocolate Chips Recipe

Updated on January 30, 2013

Homemade banana bread is a staple in my house. We always have bananas that are too ripe to eat or deemed undesirable by my kids. Instead of wasting them, we make banana bread. When my daughter was put on a gluten free diet, I knew I had to adapt my recipe so our whole family could eat it. Try this recipe for your family. It is easy to make, full of flavor and moist.

Gluten Free Banana Bread

This recipe is so tasty, you can't tell its gluten free!
This recipe is so tasty, you can't tell its gluten free! | Source
Jules is a great gluten free flour mix--no need to add anything!
Jules is a great gluten free flour mix--no need to add anything! | Source

Find Good Gluten Free Flour: Jules is the Best

The key to baking gluten free breads and cookies lies in the gluten free flour substitution. Many recipes call for rice flour or tapioca starch or xanthem gum additives to the gluten free flour--what an expensive pain! I have tried several gluten-free flours on the market and have finally found one that is an easy substitution. I recommend using Jules Gluten-Free All Purpose Flour. It is the best substitute for wheat flour I have found. Jules is available online and at several specialty grocery stores across the country. If you can't find Jules flour, the recipe below gives alternate directions if you are using Bob's Red Mill Gluten Free Flour or another brand.

5 stars from 4 ratings of Gluten Free Banana Chocolate Chip Bread

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: One loaf

Ingredients

  • 1 1/2 cups gluten free, all purpose flour, Jules is preferred.
  • *1/4 cup stone ground white rice flour, Bob's Red Mill is preferred
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 ripe bananas, mashed
  • 1/2 cup milk, 2%
  • 1 large egg, slightly beaten
  • 1/3 cup oil, blend of canola and olive oil
  • 1/2 cup semi sweet chocolate chips, gluten free
Loaf of gluten free banana bread
Loaf of gluten free banana bread | Source
  1. Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 loaf pan with cooking spray.
  2. Combine *flours, sugar, baking soda and salt in a large bowl. If using Jules Gluten Free All Purpose Flour, you do not need to use any white rice flour.
  3. Combine egg, milk, mashed banana and oil in separate bowl.
  4. Add mixture to dry ingredients and stir until just moistened.
  5. Spoon batter into baking pan. Bake at 350 degrees for 45 minutes or until toothpick comes out clean when inserted into center of bread.

Gluten Free Banana Chocolate Chip Muffins

This recipe is easy to adapt for muffins too! Just pour into muffin cups (about 3/4 full) and bake at 400 degrees for 20 minutes.
This recipe is easy to adapt for muffins too! Just pour into muffin cups (about 3/4 full) and bake at 400 degrees for 20 minutes. | Source

What is Gluten?

Gluten is an ingredient found in foods processed from wheat and related grain species, including barley and rye. It can also be found in some oats if they are contaminated with other wheat products. When you remove gluten from most foods, it is quite noticeable. Gluten plays an important role in breads and baked goods. It provides elasticity in dough and helps it to rise and to keep its shape. It often gives the final product a chewy texture. Gluten free products are getting better and better. It no longer equates to an undesirable taste and breads that are inedible unless you toast them. Several new gluten free ingredients are now available in grocery stores to allow you to make dietary substitutions in your favorite recipes.

I find the gluten free breads I make are far better than the ones found in the freezer section of chain grocery stores or Whole Foods. They also stay fresher longer. They take a little more time to make, but the taste is well worth it.

Where Does Gluten Come From?

Photograph of 4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes.
Photograph of 4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes. | Source

White Rice Flour

If you cannot find the Jules flour, I like to add the 1/4 cup white rice flour to this recipe because I find it adds a light sponginess to the bread that other gluten free flours do not include. Without it, the bread is much denser. Did you know that white rice flour is best stored in your refrigerator in an air tight container? White rice flour can be used in many cakes and cookies recipes. Typically when baking yeast breads, white rice flour is not used because it does not have the same rising agent. When using white rice flour in regular breads, be sure to add an ingredient called xanthan gum to help the bread rise. You can learn more about the use of xanthan gum at http://blog.fooducate.com/2010/09/23/10-facts-about-xantham-gum-a-very-popular-food-additive/

Bananas beginning to ripen add a sweet flavor to baked goods
Bananas beginning to ripen add a sweet flavor to baked goods | Source

How to Mash a Banana

Don't throw your old brown bananas away! The more ripe the banana, the easier it is to mash and the more flavor it has. Use two or three bananas with skins that have turned brown. When mashed, this will yield about one cup. Peel the bananas and place in a bowl. Use a fork to gently mash. If you do not have ripe bananas, mix the bananas in a food processor for best results. The key to good gluten free bread is adding the bananas! Bananas improve the texture and taste of gluten free breads.

Great Source of Vitamins and Minerals

Nutrition Facts
Serving size: 2 slices
Calories 410
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 4 g20%
Unsaturated fat 6 g
Carbohydrates 69 g23%
Sugar 36 g
Fiber 5 g20%
Protein 11 g22%
Cholesterol 181 mg60%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Excellent choice for a tasty, healthy breakfast
Excellent choice for a tasty, healthy breakfast | Source

Healthy and Delicious Way to Start Your Day

This recipe for Gluten Free Banana Chocolate Chip Bread provides calcium, potassium, protein and fiber. In addition it is a significant source of Vitamin A, Vitamin B-12, Vitamin B-6, Vitamin C and Vitamin D.

Pair this homemade bread with a fruit smoothie and strawberries for a wonderful, healthy gluten free breakfast.

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    • GiblinGirl profile image

      GiblinGirl 4 years ago from New Jersey

      Sounds quite tasty. Will it matter if you use just olive oil instead of a canola/olive oil mix?

    • LauraGSpeaks profile image
      Author

      LauraGSpeaks 4 years ago from Raleigh, NC

      GiblinGirl, using pure olive oil will not matter. I use that sometimes too. Enjoy!

    • VVanNess profile image

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh, I bet this is amazing! Bananas and chocolate chips are made to go together! Great job!

    • LauraGSpeaks profile image
      Author

      LauraGSpeaks 3 years ago from Raleigh, NC

      VVanNess, I couldn't agree more with the marriage of chocolate chips and bananas! I hope you try the recipe and enjoy the banana bread. Thanks for stopping by!

    • favored profile image

      Fay Favored 2 years ago from USA

      The muffins look delicious and I know this recipe would work for my sister. She cannot eat gluten. Giving it a pin.

    • LauraGSpeaks profile image
      Author

      LauraGSpeaks 2 years ago from Raleigh, NC

      Hi favored and sushilasri, this is one of my family's favorite breakfast items. I hope you enjoy it! Thanks for stopping by.

    • DealForALiving profile image

      Sam Deal 2 years ago from Earth

      The best part of this hub for me is the finding good gluten-free flour - you just solved a problem of mine!

    • LauraGSpeaks profile image
      Author

      LauraGSpeaks 2 years ago from Raleigh, NC

      @DealForALiving--so glad you found the hub useful. It took me forever to find a good substitute for traditional wheat flour. I really like Jules the best!

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