Chocolate chip banana bread recipe

Hi Hello Hi and welcome back to my little space on the web or if you’re new here then hello, I hope you decide to stick around (and please click subscribe to have my posts land directly in your inbox). If you’re looking for no fuss, moist Banana Bread then you’ve come to the right place!

If you follow me on Instagram (you can follow me here if you aren’t already) you’ll be well aware that I love to bake… and eat the goods of course.

banana bread gluten free

I’ve been meaning to publish this recipe for quite some time, but have only just found the time to actually do it. It seems as though everyone and their mum have been baking Banana Bread over the last couple of months, myself included. So I thought why not share my own personal take on this classic.

Banana Bread to me is the perfect middle ground between actual bread and a cake, if you know what I mean? Plus it comes with the added benefit of being the perfect use for those bananas that have gone past their best… It’s something I consider to be ‘semi nutritious‘, although truth be told it’s probably not at all, but we all deserve a treat from time to time don’t we?

This recipe is a little different to your traditional Banana Bread, not only is is gluten & dairy free, but it has a few special ingredients that I think help it stand out from the rest. I’ll touch on this later and give you alternative options in case you don’t like (or can’t have) some of the ingredients in this recipe, as I like to be as inclusive as possible.

I’ve designed this recipe keeping in mind items you would usually find in your cupboards, as I can’t stand recipes where you have to buy 101 obscure ingredients.

Anywaaaay that’s enough rambling for now, lets get on to the recipe itself shall we? A great thing about this recipe is many of the ingredients can be substituted for non gluten or dairy free ingredients, depending on your dietary need or preference.

Gluten free dairy free moist banana bread
Nutritional information: (Macros)
moist gluten free dairy free banana bread
Ingredients: (Makes 10 Slices)
  • 225g gluten free plain flour (You can use rice, corn or non gluten free flour)
  • 5 medium bananas
  • 110g dairy free butter
  • 2 medium eggs
  • 110g caster sugar (plus extra for the top – optional but recommended)
  • 50g peanuts (optional)
  • 30g peanut butter (optional)
  • 30g dried cranberries (or alternative dried fruit – optional)
  • 100g dark chocolate
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla essence
banana bread gluten and dairy free

Line a 1kg / 2lb loaf tin with greaseproof paper. Make sure to cover the longest sides (this will help you remove the banana bread once it is baked and stop it sticking to the tray). You can also spray the inside of the tin with non-stick spray or grease it to make sure the ends of the banana bread don’t get left behind when you try to remove the loaf.

Preheat your oven to 160°C for fan assisted or 180°C for a conventional oven.

  1. Cream the butter, sugar and vanilla together until soft and fluffy and pale.
  2. Add the eggs one at a time, making sure they are combined.
  3. Mash four of the bananas and then add to the butter, sugar and egg mixture and mix well. (The extra banana really helps ensure that the banana bread is more on the moist side as possible!).
  4. In a separate mixing bowl sift together the flour, salt, baking powder. Then add to the wet ingredients and mix thoroughly.
  5. Chop the dark chocolate into chunks and add along with your peanuts and dried cranberries. Again mixing until everything is combined evenly. (You can omit any optional items at this point).
  6. Pour half the mixture into the loaf tin and then swirl in the peanut butter.
  7. Pour the remaining mixture into the loaf tin and top with a sliced banana (this looks best if cut in two down the middle).
  8. Sprinkle a little sugar over the top (this helps it brown nicely and create a sweet, crunchy texture).
  9. Pop in the oven for 1 – 1 hour 15. The top of the loaf should be golden brown and pass the clean knife test.

Once cooked I recommend allowing the banana bread to cool before attempting to remove it from the loaf tin as this can help limit the chances of it breaking.

I’d recommend keeping the loaf refrigerated in an air tight container, and consuming them within 7 days for the most enjoyment.

I hope you enjoy this recipe as much as I did.

Thanks for reading,

Love Saff x

If you enjoyed this recipe you may also enjoy: The BEST ever fluffy pancake recipe

Make sure to PIN this recipe so you can make it at a later date.

moist chocolate chip banana recipe


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