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–+ servings
a slice of banana bread with chocolate chips

Healthy Chocolate Chip Banana Bread

This healthy chocolate chip banana bread is the most perfect banana bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy. Just the way a good sweet bread should be!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices

Ingredients
  

  • 2 cups gluten free flour blend such as Bob Red Mill or Measure to Measure, a regular all purpose flour will work here too
  • 4-5 ripe bananas about 2 cups mashed
  • ½ cup white granulated white sugar, sweet syrup, coconut sugar (flavor and texture may slightly change)
  • ½ cup unsalted butter, about 1 stick in the US
  • 2 large eggs
  • 2 tablespoons greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ mini or regular semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 F.
  • Melt the butter in the microwave or on the stove.
  • Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, maple syrup.
  • Mix on low until combined.
  • Mix dry ingredients: flour, baking powder, salt and combine with wet ingredients. Stir in chocolate chips with a spatula.
  • Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking.
  • Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
  • Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
  • You can serve this gluten free banana bread warm as well but better to wait until cooled as it will be easier to cut it. Slice the bread into 10-12 pieces and serve as is with a cup of milk, with peanut butter, almond butter, and for satisfy your extra sweet tooth cravings with a drizzle of caramel syrup, yum!

Notes

  • Different flours will give slightly different results. Most of the big brand's gluten free flour blend brands are suitable in this recipe. Here I mean the one that already have a thickener agent included such as xantham gum for instance. Any regular all purpose flour will work here too.
  • Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
  • Mashing the bananas - bananas can be mashed not only with a fork or potato masher but to save time, immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.
  • Banana Bread Batter texture - the batter should be moist and thick but still easily pourable.
  • Banana muffins - This bread can easily be made into muffins. Don't forget to use muffin tins for easy handling and bake muffins at the same temperature until a toothpick comes out clean or with a few breadcrumbs. I usually start checking the muffins at 15-20 minute mark.
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