Best Gluten-free Chocolate Chip Banana Bread Recipe
This banana chocolate chip quick bread is made with high-quality ingredients, has a moist but sliceable texture, is gluten-free, and best of all, it tastes delicious.
Servings: 16 slices
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Flours
- Oat flour 150 g 1¼ cups
- Sorghum flour 180 g 1½ cups
Leavening & Spice
- Baking powder 18 g 1 Tbsp + 1 tsp
- Baking soda 3 g ½ tsp
- Salt 6 g 1 tsp
- Cinnamon 5 g 2 tsp
Wet Ingredients
- Mashed banana 300 g ≈ 1¼ cups
- Brown sugar (packed) 165 g ¾ cup
- Avocado oil 75 g ⅓ cup
- Milk 120 g ½ cup
- Apple cider vinegar 5 g 1 tsp
- Egg 50 g large, without shell
Add-in
- Chocolate chips 170 g 1 cup
Instructions
- Freshly mill oat and sorghum into flours.
- To flours, add baking powder, baking soda, salt, and cinnamon. Mix well.
- In a separate large mixing bowl, puree banana and combine wet ingredients until well incorporated.
- While mixing, add dry ingredients to wet ingredients about 1/4-1/2 cup at a time, mixing well until batter is fully combined.
- Fold chocolate chips into batter.
- Pour batter into a greased 9X5 bread loaf pan.
- Bake at 350 degrees for 55-60 minutes, or until internal temp reaches 200-205 degrees.
- Allow to cool completely in pan on a wire rack before inverting and slicing to serve.
Notes
Optional Tip: To prevent excess browning, after 30 minutes of baking, tent the loaf with foil.