Gluten Free Chocolate Chip Banana Bread

Friday morning I woke up feeling like ick! Runny nose, sneezing, definitely hard to breathe and most of all, something I did not want to deal with. Could be allergies, could be I caught a sinus infection from Dave’s oldest son, J. All possibilities that put me in a miserable funk to say the least.

BUT I had 4 bananas sitting on Dave’s kitchen counter that were perfectly ripe, on the verge of too ripe to eat for our liking. So when he went off to work Friday morning, I went and made banana bread. What else are you going to do when you’re not feeling well. I can’t rest, I don’t know how to. So baking banana bread, 2 loads of laundry, hemming J’s feetie pajamas that his aunt bought him, and relearning how to crochet took up my time. image

I’m usually not a fan of breads that crack in the middle, but honestly these little crevices of sweet chocolaty banana goodness really brightened my day. I was smiling at the sight of the cracks, seeing the steam float into the air and picking out where the chocolate chips were nestled in between.


Gluten Free Chocolate Chip Banana Bread

  • 1 1/4 C sugar
  • 1/4 C applesauce
  • 2 eggs
  • 1/4 C softened butter
  • 1 1/2 C mashed very ripe bananas (3-4)
  • 1/2 C milk
  • 2 Tsp vanilla extract
  • 2 1/2 C Gluten Free All purpose flour ( I used Pamela’s Artisan Blend)
  • 1 Tsp baking soda
  • 1 C semi sweet chocolate chips
  • 1 Tsp salt


Heat oven to 350° and grease 2~ 8 1/2 inch loaf pans or 1~ 9 inch loaf pan.

In a large bowl cream the sugar and butter, stir in eggs until blended. Add vanilla, milk, and mashed bananas, beating until a smooth consistency. Stir in baking soda, salt, and flour. Fold in chocolate chips and pour evenly into pan(s)

Bake about 1 hour or until toothpick inserted into center of loaf comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and return to wire rack, cooling completely for about 2 hours before slicing. Wrap tightly and store in refrigerator


Some sneaky little girl wanted in on the banana bread action

  1. Like nuts? Reduce the amount of chocolate chips by half and replace with nuts.
  2. Use all purpose flour cup for cup of the gluten free, it will come out the same.
  3. Don’t like applesauce? Replace with 1/4 cup of extra butter to the recipe.


Sit down with a cup of coffee, tea, or a cold glass of milk and enjoy the fruits of your labor. I know I did, and so did, Dave. When he came home, he was pleasantly surprised. The house still smelled like banana bread all those hours later, and when he bit into a nice chilled slice, his eyes smiled as well as his mouth.

“Chocolate Chips? You put chocolate chips in the banana bread? You’re a genius!”

I hope you enjoy the bread as much as we are.:-)



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