Gluten-Free Coconut Flour Banana Bread With Chocolate Chips

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The very best Gluten-Free Coconut Flour Banana Bread with Chocolate Chips…moist, fresh banana tasting, light, and studded with chocolate chips. This grain-free coconut flour banana bread is SO DELICIOUS!

With back to school just around the corner, a slice of healthy, naturally sweetened banana bread makes an excellent addition to the kid’s lunch box. We know that banana bread with chocolate chips is one of their favourites!


coconut flour banana bread with chocolate chips, gluten-free


This coconut flour banana bread is one of those recipes that is super quick to mix up. You will not need an electric mixer, only a couple of bowls.

Why is coconut flour so good!

First, coconut flour is probably one of the most budget-friendly gluten-free flours you will find. Since coconut flour is super absorbent, you don’t need as much because it will absorb a large amount of liquids.

Coconut flour is versatile, rich in fiber and MCTs, and good for digestion and heart health. This delicious naturally gluten-free flour is a smart choice when choosing gluten-free flour alternatives. Maybe try these extra tasty Blueberry Maple Coconut Flour Pancakes or the Healthy Gluten-Free No Bake Blondies. Both recipes are made with coconut flour.


coconut flour banana bread with chocolate chips


What makes this grain-free banana bread so good!

I wanted to keep this coconut flour banana bread moist without adding almond flour, butter or oil. To do this, I used light sour cream. You can use full-fat if you like, but you can’t use fat-free sour cream. 

The sour cream combined with eggs and mashed bananas keeps this chocolate chip banana bread super moist.

Let’s jump into the details…

This gluten-free banana bread uses only 1/2 cup of coconut flour for this recipe. To get a perfect crumb, I added 1/3 of a cup of cassava flour.

Cassava flour, also known as Polvilho, is made from grated dried cassava root and is not a grain. So if you want to keep this banana bread, grain-free cassava flour is your best choice. If you don’t have cassava flour, you can use millet or sweet sorghum flour…both are gluten-free grains.

3 easy steps for a perfect coconut flour banana bread…


Mix the dry ingredients


eggs and sour cream


Whisk the wet ingredients with the mashed bananas


grain-free batter


Add dry ingredients to the wet mixture with chocolate chips and bake


coconut flour banana bread with chocolate chips, gluten-free


Yes, that pretty much sums it up. No electric mixer, no blender, just a couple of bowls, easy cleanup!

This wholesome banana bread recipe is made from pantry staple ingredients, overripe bananas, and is easy to whip up. A slice of healthy banana bread, just in time for back to school.



coconut flour banana bread


other mix-ins…

Chocolate and bananas go hand in hand, and who doesn’t love chocolate? So this is why I used chocolate chips. 

You can also use a roughly chopped gluten-free chocolate bar to give you larger chunks of chocolate throughout the banana bread. Or, add chopped nuts, dried fruit or fresh banana slices.


coconut flour banana bread


I am very excited to be sharing today’s gluten-free recipe. Banana bread is a staple in many homes because it makes a satisfying breakfast, a snack or a healthy dessert.

Whenever you crave something sweet and want to keep it on the healthier side, try a slice of this super moist coconut flour banana bread with chocolate chips. You will not be disappointed!


  • 1 tsp. Baking soda
  • 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. Sea salt
  • 3 large eggs
  • 1/4 cup sweetener (pure maple syrup, honey, coconut sugar or brown sugar)
  • 1 tsp. Pure vanilla extract
  • 1 cup mashed ripe bananas (about 3 small bananas)
  • 1 cup sour cream (you can use light sour cream, but not fat-free)
  • 1 cup GF chocolate chips, divided
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  • Preheat oven to 350 F and line a standard loaf pan with parchment paper
  • In a medium bowl, mix flours, baking soda, cinnamon and salt
  • In a large bowl, whisk eggs with sweetener and vanilla. Add mashed bananas and sour cream and mix to combine
  • Add dry ingredients to the banana mixture and mix to combine. Stir in 3/4 cup chocolate chips and transfer the batter into the prepared loaf pan. Sprinkle the top with 1/4 cup remaining chocolate chips
  • Bake for 50 - 55 minutes until the bread passes the toothpick test.
  • Remove from the oven and cool in the pan for 10 minutes. Then, carefully lift the bread using the parchment paper and transfer it onto a cooling rack to cool completely before slicing.
  • Store in an airtight container in the refrigerator for up to 7 days or 2 days at room temperature
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