Gluten-free Banana Bread

4 from 34 votes

This is the best Gluten-Free Banana Bread recipe you’ll ever make! It's loaded with sweet bananas, Greek yogurt, and chocolate chips! This recipe is moist, fluffy, light, and super flavorful!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: Banana Bread, Gluten-free Banana Bread

Servings: people

Author: Olivia Ribas

Ingredients

3 overripe bananas (it's about 1 cup)
1/2 cup Greek yogurt
1 large egg
1 teaspoon vanilla extract
5 tablespoons coconut oil melted
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon powder
1 1/3 cups gluten-free flour
1/2 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees and spray a bread pan with non-stick spray.
In a large bowl, whisk together the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar until evenly combined.
In another bowl, add all of the dry ingredients and stir well.
Mix the wet and dry together until combined.
Add the chocolate chips and fold them into the batter.
Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.
Cover your banana bread with aluminum foil and bake for 30 minutes to prevent the top from browning too quickly. After the initial 30 minutes, remove the foil and continue baking for the remaining 30 minutes or until a toothpick inserted into the center comes out clean.

Notes

My favorite chocolate chips is Lily’s Chocolate chips, as it’s made with natural stevia and real chocolate.
I like to save a few chocolate chips to put on top of the bread before baking.
To Store: You can store gluten-free banana bread in the fridge for up to a week or on the counter for 3 days.
To Freeze: This recipe freezes very well and will keep for up to 3 months! You can freeze the bread as individual slices or as a full loaf. Either way, I recommend wrapping it in plastic wrap first, then storing it in a freezer-safe bag.

Nutrition