The best gluten free chocolate chip banana bread

In the spring and summer, I crave baking.  I think it is because of the 'brunch-y holidays' like Easter and Mother's Day?  But I am always looking to bake bread or muffins.  Last spring, I posted a few times on my stories that I was making gluten free banana bread and I got a ton of requests to share the recipe.  I shared it via Pinterest but I have since tweaked a few things in that recipe to make it my own and, in my opinion, make it even better! I couldn't wait to share!

My dad and brother are gluten free, so it's always important that we make as much as we can GF so they're able to enjoy with us.  If you have any experience with gluten free dishes/baked goods, you know that often they can be really dry and sometimes even just plain awful.  This is NOT one of those recipes that is going to let you down.  I still bake this GF even when I make it just for Eric and myself at home.

 

Prep Time: 10 min

Cook Time: 30-50 min (depending on what bakeware you're using) 

Total Time: 40-60 min 

Ingredients: 

4-5 very ripe bananas (I recommend 4 if they're larger bananas)

2 eggs

2 tablespoons milk 

1/2 teaspoon vanilla 

1/2 cup of sugar

1/2 cup butter (1 stick) softened 

2 Cups Bob's Red Mill gluten free flour 

1 teaspoon baking soda

1 teaspoon baking powder 

1/4 teaspoon salt

1 cup chocolate chips  (I like to use the mini choc. chips because they're less heavy so they don't sink to the bottom) 

Instructions: 

Preheat oven to 350 & lightly grease your bakeware 

In a large bowl, combine flour, baking soda, baking powder and salt. 

In a separate bowl, mash bananas well.  Once mashed, stir in eggs, milk and vanilla  

Soften butter and cream together with sugar until well combined then add to liquid mixture

Pour liquid mixture into the large bowl containing dry ingredients and stir.  

Once completely combined, add your chocolate chips and stir just enough to moisten the chocolate chips.

Pour into your greased pan and place in oven

Bake time depends on your bakeware:

If you're using a 9x5 loaf pan, bake 50-55 minutes (this is my favorite loaf pan)

If you're using mini loaf pans bake for 30-35 minutes or an 8 loaf pan for 20-25 minutes (8 loaf pan here)

Use the toothpick test to ensure it it cooked all the way through. 

Let cool for 5-10 minutes and enjoy warm with butter! 

You can find my butter dish here!