Gluten-free banana bread with chocolate chips

This is a very basic version of a gluten-free AND dairy-free banana bread recipe, with a LOT of chocolate chips and a gentle taste of olive oil. You can enrich it in many different ways, following your taste. You could add sliced almonds or chopped walnuts.

Making this gluten-free banana bread is super easy, you only need one bowl and not even an electric whip! But to make it super quickly, you can definitely use them or even a stand mixer. Since eggs don’t have to be whipped for long, you can just mix all the ingredients with a spoon or a fork. Likewise for bananas, if they are well ripe it is enough to mash them with a fork.

Excellent for breakfast or as a snack, this banana bread is perfect to prepare when we have ripe bananas at home, with almost black peel.

Unlike the original recipe with wheat, this recipe includes only rice flour and tapioca starch. Moreover, it is without butter or other dairy products. This makes it perfect for both celiacs and lactose intolerant people. It’s made without commercial blends or gums. However, this gluten and lactose-free banana bread keeps soft for 3-4 days at room temperature, in an air-tight container.

Gluten-free and dairy-free banana bread with chocolate chips

5.0 from 2 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

Easy fool proof recipe for dairy-free and gluten-free banana bread with chocolate chips.

Ingredients

• 3 medium bananas

• 125 ml / ½ cup of olive oil

• 180 g / 1 cup + 2 tablespoons rice flour

• 40 g / 4 tbsp tapioca starch

• 2 eggs

• 140 g / ½ cup cane sugar

• 8 g / 2 tsp baking powder

• 1 cup chocolate chips or chunks

• 1 pinch salt

• 1 pinch baking soda

How to

• Pre-heat the oven to 170°C / 340°F.
• Start by peeling the bananas and cutting them into slices. Put them in a bowl and mash them with a fork until you get a puree. Don’t worry if you have a few bigger pieces. If you prefer, however, you can use a mixer to have a more smooth puree.
• Open the eggs in a big bowl and mix them briefly with a spoon. You don’t have to whip them for a long time, but simply mix the yolk and egg white. Then add the mashed banana pulp.
• Mix it with the eggs, always using the spoon or whisk. Pour in the olive oil and add it to the mixture. Add the sugar too.
• Mix well, then add the flours: rice flour, corn starch, baking soda, baking powder. Stir vigorously. Initially the mixture will be a bit difficult to mix, but in the end you will get a smooth batter without problems.
• At last, fold in the chocolate chips or anything else you have chosen.
• Line a 24 × 10 cm (9″ x 4″) loaf pan with baking paper.
• Pour the batter evenly in the tin.
• Bake the banana bread in a preheated oven at 170°C / 340°F for 50 minutes/ 1 hour. On the 50 minutes mark, test with a toothpick to check that it is well cooked inside. Then take it out of the oven and let it cool completely before removing it from the mold.

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What other naturally gluten-free flours can I use?

If you like a more rustic taste, you can sub half of the rice flour for sorghum flour or corn flour. The tapioca starch could be as well potato starch or corn starch. The final result won’t change.

How can I make a VEGAN gluten-free banana bread recipe?

If you are looking for a recipe that is both vegan and gluten-free, I suggest you to try my other recipe (CLICK HERE). The plant-based yogurt give it just the right softness. And if you have had enough of banana breads, take a look at these banana brownies recipe.

And to keep updated on all my latest recipe, you can follow me on Instagram or Pinterest. If you need any help with the recipe, leave a comment and I will help you in a short time.