This chocolate chunk banana bread recipe is the only one you will ever need….and let me tell you I have tried A TON of banana bread recipes. I’ve used many different flours…spelt, buckwheat, all-purpose gluten free, oat, coconut, almond – you name it. And no recipe has compared to the results I get in this loaf, nor the accolades I receive from the kids. This loaf really is a snacking lifesaver for me to have on hand in the fridge. It’s great for packing in school lunches as a little “treat” too.
Ingredients
This chocolate chunk banana bread is super moist and has the perfect level of sweetness. The ingredients are wholesome and make this a gluten free dairy free banana bread. Bonus- it is also refined sugar free. It’s a snack I can feel good about giving my kids.
Dairy free butter- coconut oil works well too. Both are best melted and cooled first for optimal mixability.
Eggs – I have tried flax eggs in place of regular eggs, but unfortunately it does not yield the best result.
Maple syrup – This is a great sugar alternative in the recipe. Sometimes I use honey for half of the maple syrup amount for slightly different sweet notes.
Vanilla
Almond flour – Unblanched almond flour is what I recommend for the recipe. Sometimes I use equal parts unblanched almond flour and almond meal in this recipe. The yield is a bit denser bread with a nuttier flavor.
Oat flour
Baking Soda
Baking Powder
Salt
Chocolate chips/chunks – My favorite to use in this recipe are the Enjoy Life Chocolate Chunks or Mini Chips depending what I have on hand or what I am in the mood for. This brand makes this a gluten free dairy free banana bread recipe
How to make the perfect chocolate chunk banana bread
This chocolate chunk banana bread couldn’t be any easier to make. It requires only one bowl and takes less than 10 minutes to prep. Only more reason for this recipe to be a favorite that is on repeat.
Many recipes call for the wet ingredients to be prepped in separate bowl from the dry ingredients after which the dry ingredients are folded into the wet ingredients. This is the muffin method or two stage method for mixing. I decided for a one bowl method and it works perfectly.
First I start by adding all of the wet ingredients, butter, eggs, maple syrup and vanilla, to a medium mixing bowl. Whisk until combined.
Next the dry ingredients, almond flour, oat flour, baking soda, baking powder and salt, are added right on top of the mixed wet ingredients. Give the dry ingredients a whisk to combine before folding into the wet ingredients.
Lastly fold in the chocolate chips.
After the batter is added to a loaf pan, bake in a 350 degree oven for 35-40 minutes until baked through and a toothpick inserted into the center comes out clean.
Storage
Store your loaf in an airtight container at room temperature for three days or in the refrigerator for up to a week. We enjoy this bread best kept in the fridge to enjoy as a cold snacking bread.
Variations and ways to serve chocolate chunk banana bread
As with most sweet breads there are some optional add-ins to stir in at the final step (when the chocolate chips are added). Some add-in options include chopped nuts, coconut flakes, dried fruit or spices such as cinnamon. You may also want to check out my gluten free chocolate chip banana bread recipe, my sugar-free chocolate chip banana bread or my chocolate banana bread recipe which utilizes cacao powder.
To up-level your slice add a smattering of nut butter and extra sliced bananas or shown below top with non-dairy yogurt and berries.
Meet Jaime
I’m a registered dietitian who’s obsessed with all things food! From growing to recipe development, my life is centred around food and how it can nourish us from the inside out.
Prepare a loaf pan by lining with parchment or spraying with olive or coconut oil.
Add the wet ingredients to a medium mixing bowl and whisk together.
Add the dry ingredients and mix until combined. Don’t over mix.
Add the chocolate chips and stir to combine.
Pour the mixture into the prepared pan.
Bake in the preheated oven for 35-40 minutes until a toothpick inserted in the center comes out clean.
Notes
I have tried using flax eggs in this recipe several times. The bread turns out, however, it falls in the center.You can use unsalted regular butter if you don't require dairy free. I use Enjoy Life or other dairy free chocolate chips to keep it dairy free. The mini chips are our favorite but the Enjoy Life Chunks are good too!
