Can I make this gluten-free?

Yes! A 1:1 gluten-free flour blend works beautifully here.

Can I make it dairy-free?

Absolutely. Sub melted coconut oil or dairy-free butter and use dairy-free chocolate chips.

Sure. Just don't exceed 3/4 cup to keep the loaf balanced.

The top should be golden brown and a toothpick inserted in the center should come out clean or with moist crumbs - no wet batter.

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A cozy banana bread made with pantry staples and melty chocolate chips. Soft, moist, and perfect for breakfast, snacks, or gifting.

Scale

Wet Ingredients

Dry Ingredients

1 1/2 cups all-purpose 1:1 gluten-free flour blend (or regular all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

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Preheat oven to 350°F and grease or line a standard 9×5 loaf pan.
Combine wet ingredients : In a large bowl, add mashed banana, melted butter, brown sugar, eggs, and vanilla extract. Combine until smooth using a hand mixer. Start on a low speed, and gradually increase until everything is smooth.
Add dry ingredients : Add flour, baking soda, salt, and cinnamon. Starting on a low speed, combine with the hand mixer until you have a smooth batter. Do not over mix.
Fold in chocolate chips : Gently fold in 1/2 cup chocolate chips.
Bake : Pour the batter into the prepared loaf pan and smooth the top. Bake for 5o – 60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool : Let the loaf cool in the pan for 10 – 15 minutes before transferring to a wire rack to cool completely.