Chocolate Chip Banana Bread | Gluten & Dairy Free


  • 1 + 3/4th cup Gluten Free All purpose flour 
  • 1 tsp Xanthan gum (Omit this is your GF flour has Xanthan gum)
  • 1 cup coconut sugar 
  • 1/2 cup or 1 stick of unsalted dairy free margarine/butter softened at room temperature 
  • 2 eggs
  • 4 ripe bananas mashed (the more brown spots on the banana the better)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened dairy free milk (I used almond milk)
  • 4 tbsp dairy free chocolate chips 


  1. Preheat the oven to 350 degrees Fahrenheit/ 180 deg C and grease a 9” x 5” loaf tin with dairy free butter or coconut oil.
  2. To a bowl add the gluten free flour, xanthan gum, baking powder, baking soda, salt and cinnamon. Give it a good mix and set aside.
  3. In another bigger bowl cream together the margarine/butter and the coconut sugar until it turns pale brown. Then add the mashed bananas and mix well. Follow this with the eggs and vanilla until combined well. The batter may look a little funky at this point but do not worry it will all come together in the end.
  4. Then add all the dry ingredients to the above mixture and mix well.  Add the dairy free milk and mix again. Add chocolate chips to the batter  and fold them in. (Tip: Before adding the chocolate chips to the batter, toss them in 1/2 tsp of the flour, just enough for them to be coated with the flour. This will ensure that they spread evenly throughout the batter and don’t just sink to the bottom of the tin). 
  5. Transfer the batter into the greased loaf tin. Bake for 50- 60 minutes. At about 50 minutes check for the doneness of the bread with the toothpick test (insert a toothpick into the bread and if it comes out clean then the bread is done. 
  6. Let the bread cool in its tin for 10 minutes after taking it out of the oven and then invert it on to a wire/cooling rack. Let it cool completely before slicing.

*This bread stays well refrigerated in an airtight container for 4-5 days; just microwave it for 15-20 seconds before eating it. 

* You can use regular white or brown sugar but I wanted to use unrefined sugar.

*In my oven it usually takes about 50-60 minutes for the banana bread to bake but depending on the oven it can take anywhere from 50 minutes to one hour and 10 minutes. If the bread is not completely done at the 50 minute mark, continue baking in 5 minute increments until its completely done.


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