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Chocolate Chip Banana Bread
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12 INGREDIENTS • 6 STEPS • 50MINS

Chocolate Chip Banana Bread

Recipe

5.0

1 rating
This is the best ever gluten-free banana bread! It's moist, tasty, and naturally sweet. The chocolate chips take this banana bread to the next level, it's so delicious!
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This is the best ever gluten-free banana bread! It's moist, tasty, and naturally sweet. The chocolate chips take this banana bread to the next level, it's so delicious!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

50MINS

Total Time

$3.03

Cost Per Serving

Ingredients

Servings
4
us / metric
Coconut Flour
60 g
Coconut Flour
Brown Rice Flour
85 g
Brown Rice Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Banana
2
Bananas, mashed
plus extra sliced for topping
Maple Syrup
4 Tbsp
Maple Syrup
Coconut Oil
80 mL
Melted Coconut Oil
or Extra-Virgin Olive Oil
Egg
4
Eggs, whisked
Semi-Sweet Chocolate Chips
85 g
Semi-Sweet Chocolate Chips
Unsweetened Shredded Coconut
to taste
Unsweetened Shredded Coconut
for topping

Nutrition Per Serving

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Calories
574
Fat
32.8 g
Protein
11.7 g
Carbs
66.5 g
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

Author's Notes

Makes 1 loaf.

You can sub any other flour for the brown rice flour, except more coconut flour because then you have to change the liquid ingredients since coconut flour absorbs so much moisture.

You can omit the maple syrup, but add a non-dairy or water for liquid in place of the 1/4 cup syrup.

Refrigerate for up to 5 days or freeze for up to 3 months.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a standard-size loaf pan well or line with parchment paper.
step 2
Combine the Coconut Flour (60 g), Brown Rice Flour (85 g), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Ground Nutmeg (1/4 tsp) in a large bowl and mix together.
step 3
In a separate bowl combine the Bananas (2), Coconut Oil (80 mL), Maple Syrup (4 Tbsp), and Eggs (4) together. Make sure the melted coconut oil isn’t too hot otherwise it will cook the egg when you combine everything.
step 4
Add the banana mixture to the flour mixture and combine well. Fold in the Semi-Sweet Chocolate Chips (85 g).
step 5
Pour the mixture into the loaf pan. Sprinkle with Unsweetened Shredded Coconut (to taste) and decorate with banana slices.
step 6
Bake for 35–40 minutes until a fork inserted comes out clean. You may want to cover the bread for the last 10 minutes with some tin foil to prevent it from burning.
step 6 Bake for 35–40 minutes until a fork inserted comes out clean. You may want to cover the bread for the last 10 minutes with some tin foil to prevent it from burning.

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