What kind of gluten-free flour do you recommend?

One of my favorites is Bob's Red Mill 1 to 1 Gluten Free Baking Flour . I use it for al of my gluten-free recipes. If you don't have Bob's, just read the label of whatever brand you have. It should have at least some tapioca starch or xantham gum, which will help add texture to your gluten-free banana bread.

Where you do you find dairy-free chocolate chips?

Chocolate chips made without any dairy are easier to find these days. I buy them online at Amazon. I like the Pascha brand or the Pure Food brand .

Eggs are not dairy although they are often sold in the dairy section with dairy milk.

Can this recipe be made vegan?

I have tried this recipe with and without eggs. I find that the texture is best using real eggs as opposed to an egg replacer like a flax egg.

Can I make this recipe using almond flour?

I have not tested it with almond flour. I'm sure it will turn out, but it will be denser than using all-purpose flour or a gluten-free flour blend. See my article on how to substitute almond flour for regular flour .

Dairy-Free Banana Bread with Chocolate Chips

Ingredients

Units Scale

Nonstick cooking spray
1 cup all purpose flour (use a gluten-free baking flour for gluten-free diets)
1/2 cup sugar (you can use white sugar, brown sugar, or coconut sugar)
2 teaspoons baking soda
1 tablespoon ground cinnamon
Pinch of sea salt
1/2 cup dairy-free chocolate chips, divided
3 ripe bananas
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/4 cup unsweetened almond milk

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Instructions

Preheat your oven to 350°F. Line a loaf pan with parchment paper, spray it lightly with nonstick cooking spray, and set aside.
In a medium bowl, combine the baking flour, coconut sugar, baking soda, cinnamon, and ¼ cup of the chocolate chips. Whisk the ingredients together and set aside.
Next, place the peeled bananas in the base of a food processor. Add the coconut oil, vanilla, eggs, and almond milk. Process on high for 30-45 seconds, or until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir to combine.
Pour the batter into the loaf pan and sprinkle the rest of the chocolate chips on top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool for about 10 minutes before serving. The bread will be even easier to slice once it has cooled completely and been refrigerated for several hours.

Notes

You can use coconut sugar, white sugar, or brown sugar in this recipe.
If you don’t want to use coconut oil, you can use olive oil instead. Don’t use canola oil as it is not on my list of the safest cooking oils.
You can use frozen bananas for this recipe! Just defrost them overnight in the refrigerator before you start baking.
The bread will keep in the refrigerator in an airtight container for up to 5 days.
If you don’t have a food processor, you can use a fork to mash the bananas in a bowl and then add the other wet ingredients.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Oven
Cuisine: Healthy
Diet: Vegetarian

Nutrition

Serving Size:
Calories: 221
Sugar: 17.1 g
Sodium: 425.9 mg
Fat: 9.7 g
Saturated Fat: 6.9 g
Carbohydrates: 31.3 g
Fiber: 2.1 g
Protein: 3.4 g
Cholesterol: 31 mg