Gluten-Free Banana Bread
Gluten-Free Banana Bread is hearty, wholesome with big banana flavor and studded with dark chocolate chips. It’s made with almond flour so it’s grain free, refined sugar free and it comes together in one bowl!
I know a lot of people are interested in pumpkin and apple recipes in the fall, but there’s always a demand for banana bread recipes right? There is in my house!
Everyone in my family loves bananas and we always have some in the house. That means that I have overripe bananas on a regular basis, and I’m never upset about it.
I love freezing them for my banana smoothie recipe, and I use them in overnight steel cut oats and banana muffins regularly.
This Gluten-Free Banana Bread has become a fast favorite since I started making it a few months ago. It’s got a hearty, moist texture and it’s studded with dark chocolate chips to take it over the top.
In case you’ve missed my previous posts on the subject, I’ve decreased the amount of wheat that I eat significantly due to digestive issues that I’ve been having this past year.
Just to clarify…I still eat some wheat, but I’m eating less of it because I feel so much better when I keep it to a minimum.
The bright side about eating less wheat is that I’ve learned a lot about gluten-free baking. I’ve begun baking with oat flour in recipes like my blueberry banana bread and gluten free pumpkin bread, and I also love using almond flour.
This gluten free banana bread is made with wholesome, nutritious almond flour, so it’s grain free and gluten free. It also contains heart healthy olive oil and is refined sugar free.
This bread may be healthy, but it’s so moist and flavorful that you’d never know it. And the dark chocolate chips certainly give it plenty of decadence. 🙂
For special occasions, I can’t wait to try these almond flour cupcakes by Cook Nourish Bliss!
Recipe notes
- The maple syrup may be replaced with the same amount of honey.
- The olive oil may be substituted with the same amount of your favorite oil, such as canola or coconut.
- To make this a paleo banana bread recipe, omit the chocolate chips or replace with dairy free chocolate chips.
See all of my gluten free recipes for inspiration.
More almond flour recipes you’ll love:
- Almond flour cake
- Blueberry banana muffins
- Almond flour pancakes
- Greek almond cookies
- Red velvet macarons
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!
One Bowl Gluten Free Banana Bread
Ingredients
- 3 medium bananas about 1 cup mashed
- 4 large eggs
- 1/4 cup extra virgin olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour such as Bob’s Red Mill
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
- Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk well to combine.3 medium bananas, 4 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
- Pour the almond flour over the wet ingredients, then add the baking powder, baking soda and salt over the almond flour. Whisk or stir well until incorporated, then stir in the chocolate chips.2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, 1/3 cup dark chocolate chips
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!
Notes
- To make this banana bread paleo, use dairy free chocolate chips.
- Store leftover bread at room temperature in an air tight container for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Gluten-Free Banana Bread”
Banana bread is definitely needed year round! This looks delicious, Marcie! I’ve always wanted to try a gluten free version and I’m loving that this is made in just one bowl, too. Wishing this was my breakfast for today!
Thank you Gayle! Almond flour makes this bread so hearty and satisfying and you’d never know it was GF!
Wow, Marcie! I can’t get over how beautiful this banana bread is. It’s looks so fluffy and perfect. I would have never guessed it was gluten-free! I love the ingredient list too. So simple and wholesome. I just so happen to have some overripe bananas as well and they are begging me to make this!
Thank you Sarah — I really appreciate your sweet comment! This bread really is wholesome and I can’t wait to try it with pumpkin! 🙂
My household is the same about bananas… they’re a staple around here, and I always have both fresh & frozen ones in my kitchen! Banana bread is one of my favorite things to bake, and this looks delicious. I like using almond flour for GF recipes too!
I’m at the store for bananas a few times a week — it’s crazy! haha Thanks Nicole!
Oh my! This banana bread looks perfect!!! Pinned it right away 🙂
Thank you so much! 🙂
This banana bread is the answer to my banana bread prayers! I’ve also been trying to cut back on gluten and wheat products in general, so I can’t WAIT to try this!!
I’m glad you feel the same way…this recipe has been my saving grace since I’ve stopped baking with wheat on a day to day basis! Thanks Katherine! 🙂
I can’t even believe that this gorgeous-looking bread is gluten-free!! It seriously looks SO unbelievably soft and moist, Marcie! Definitely adding this one to the must-bake list!
Thank you Sarah! I hope you get to try it out!
I love that this bread is grain-free and refined sugar free! I’m always trying different healthier banana breads so I definitely need to add this one to the list!
We’re definitely on the same page! 🙂
There is just nothing like a stellar loaf of banana bread! I’m obsessed with the chocolate-banana combo – I could go for a thick, warm slice of this every single morning!
I could eat this every day too! 🙂
There’s ALWAYS a demand for banana bread!! This loaf looks FANTASTIC!!
Funny – I’ve been the same way over the last year I’d say. While I do still eat wheat, it’s on a much smaller basis as I just feel better that way. And certain things seem to set me off more than others (which I find fascinating).
I’m glad you feel that way too and thank you! 🙂 I’m having the same issues…the most random things set me off!
Can we substitute the almond flour with oat flour? Thanks.
Hi Kris! I wouldn’t recommend substituting the almond flour with oat flour as you would get much different results. I have an oat flour waffle recipe that you might like however! https://flavorthemoments.com/one-bowl-blueberry-oat-flour-waffles
I made this recipe at the weekend after trawling Pinterest, and it is delicious! So wonderful to still be able to eat banana bread and follow a gluten, refined sugar and dairy free diet! Thank you.
I did have to bake for an extra 25 mins for some reason – not sure what went wrong on that front.
I’m so glad to hear that you enjoyed this Annie! I miss banana bread so much so this satisfies my cravings. 🙂 Hopefully it will bake up in the normal time frame next time!
Is the baking time based off using a metal loaf pan or glass?
I used a metal pan Rachel.
OK, thanks. So probably longer baking time for glass, then.
Do you think I could substitute coconut oil for the olive oil?
Absolutely!
Can I sub honey for maple syrup?
I’m sure that would work fine Megan!
My gut doesn’t tolerate almonds/almond flout, but I have some Bob’s Red Mill 1 to 1 flour in my pantry- could I use that in this recipe?
Hi Camee! Bob’s Red Mill 1 to 1 would work better with this recipe for traditional banana bread: https://flavorthemoments.com/perfect-one-bowl-banana-nut-bread/.
Wow, I make gluten free stuff off the internet all the time, three coeliacs in the family. Anyway I thought we’d try this as we need a new banana recipe. I had all the ingredients so that was a winner. Mixed it all up, looked good, I lucked l licked the bowl, oh my I was convinced I would enjoy it but boy was I wrong.
Amazing, thank you, moist, light and the chocolate chips weren’t all at the bottom!
Will be making again.
Thank you for the feedback Clare — it makes me really happy that you enjoyed the bread! 🙂