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Gluten Free Choc Chip Banana Bread

This seriously easy, one-bowl, recipe works beautifully as either a classic Gluten Free Banana Bread recipe or with the slightly more decadent twist of chocolate chips thrown in. You could even take it one step further and swap the choc chips for walnuts or your favourite nut of choice! This scrumptious snack is also naturally dairy free!
Prep Time15 mins
Cook Time1 hr
Course: Afternoon Tea
Cuisine: Australian
Keyword: gluten free banana bread, gluten free bread, gluten free choc chip banana bread, gluten free one bowl recipe, one bowl recipes

Ingredients

  • 3 (330g) Ripe Bananas, mashed +1 Extra banana for top
  • 2 large Eggs + 1 Extra Egg White
  • 3/4 cup Brown Sugar, packed
  • 1 tsp Vanilla Extract
  • 1/3 cup Vegetable Oil
  • 260 grams Gluten Free Self Raising Flour
  • 1/2 tsp Bicarbonate Soda
  • 180 grams Dark Chocolate chopped

Instructions

  • Preheat oven to 180° Celsius and line a loaf pan with baking paper, leave some sticking out the sides as it makes it a breeze to remove later.
  • In a large bowl weigh out your over ripe bananas (remember the riper they are the sweeter and easier to mash they'll be), mash them until a fairly smooth consistency, a few lumps won't matter much.
  • To the mashed banana add all of the remaining wet ingredients. Add in the eggs plus extra egg white, brown sugar, vanilla and oil and using a fork whisk together until well incorporated.
  • Weigh in self raising flour (any brand will work), add bicarb soda and whisk together until no flour is visible. Add in chopped chocolate or nuts of choice and stir to combine.
  • Pour batter into prepared loaf pan. If you'd like to add a little detail to the top, skin your extra banana and cut in half length ways. Place one half on top of the mix into the loaf pan.
  • Pop your banana bread straight into the oven for 50 minutes - 1 hour or until banana bread is a deep golden brown, appears set on top and a skewer inserted into middle comes out clean.
  • Once baked remove from the oven and allow to cool in its pan for a good 10 minutes to ensure it's set. Then using your overhanging baking paper strips, remove carefully and allow to cool fully on a wire rack. Enjoy fresh, toasted or slathered in butter any time of the day!
  • It will keep really well in an air tight container for up to 5 days.

Notes

  • The base recipe is naturally dairy free so you can easily add some of your favourite dairy free dark chocolate to it. My favourite is definitely Green and Black's dark chocolate.
  • You can absolutely make this without the chocolate chips for a classic gluten free banana bread. 
  • Any basic Supermarket brand gluten free flour blend works well here. I've used both Well and Good and the Aldi brand with equally good results. If you'd like to learn more about gluten free flour blends check out my post here.