Easy gluten free banana bread with chocolate chips

# Easy Gluten Free Banana Bread with Chocolate Chips There’s something about a warm slice of banana bread dotted with melty chocolate chips that makes any morning better. But if you’re avoiding gluten, you’ve probably faced dry, gritty loaves that taste more like cardboard than comfort food. I’ve been there—threw more failed attempts in the bin than I’d like to admit. After years of tweaking (and a whole lot of overripe bananas), I finally nailed the ultimate easy gluten free banana bread with chocolate chips. It’s so good, even gluten-eaters go back for seconds. No xanthan gum drama, no weird starches you’ll use once. Just real ingredients, one bowl, and zero disappointments. ## Why This Gluten Free Banana Bread Never Fails I’m a stickler for texture. Gluten-free baking can be a minefield—too gummy, too crumbly, or mysteriously wet in the middle. This recipe dodges all those pitfalls because it leans on a foolproof blend of **oat flour and almond flour**. Oat flour gives structure without toughness, almond flour adds moisture and a tender crumb. Together they mimic the softness of classic wheat flour banana bread, no gums needed. Plus, chocolate chips hide any slight denseness (though this loaf is fluffy, I promise). I’ve baked this loaf at least 50 times over three years. Friends with celiac disease have called it “the best gluten free treat ever” and my neighbor’s kids—who refuse anything “healthy”—once ate half the loaf before I could take photos. ### The Non-Negotiable: Bananas with Character Use **very ripe bananas**—black-spotted, almost mushy. They’re sweeter and have more moisture, which is crucial in gluten-free baking. Don’t even think about using yellow bananas; you’ll get a sad, dry cake. I freeze overripe bananas and thaw them when the craving hits. Just drain off any excess liquid if they’ve released a lot of water. ## The Flour Game: Picking Your Fighter ### Oat Flour + Almond Flour: The Dream Team I ditched complicated blends long ago. This duo works magic: - **Oat flour** (certified gluten-free if you’re celiac): neutral taste, high protein, binds without gum. I make my own by whizzing rolled oats (or quick oats) in a blender for 30 seconds. It’s cheaper and fresher. - **Blanched super-fine almond flour** (not almond meal): adds fat for a moist crumb and a whisper of nuttiness that loves banana. Don’t substitute with coarse almond meal—your bread will be gritty and heavy. If you’re nut-free, sunflower seed flour works in the same amount, though it may turn a harmless greenish hue from the baking soda (no effect on taste). Or use a 1:1 gluten-free all-purpose blend like Bob’s Red Mill 1-to-1 that already contains xanthan gum; I just prefer the natural route. ### Measure Like a Pro Gluten-free flours are finicky. I weigh mine in grams: 120g oat flour, 96g almond flour. If you only have cups, spoon the flour into the cup and level with a knife—never scoop directly, or you’ll pack it and end up with a brick. A $10 kitchen scale changed my baking life. ## Step-by-Step: One Bowl, No Stress ### Ingredients You’ll Need - 3 very ripe medium bananas (about 1 ¼ cups mashed) - ¼ cup melted coconut oil or unsalted butter, cooled - ½ cup coconut sugar or packed brown sugar - 1 large egg (room temp) - 1 teaspoon vanilla extract - 1 cup (120g) gluten-free oat