When i maI've been making this gluten-free banana bread with a macro-friendly tweak now for several months, and we love it!
This banana bread has become a staple recipe in our kitchen on a regular basis.
Even my husband is making it sometimes, too, since he loves it and it's super simple. It's even better as chocolate chip banana bread, but you're welcome to omit the chips if you prefer – gasp!
This version of the recipe was inspired by this “Skinny Banana Bread” created by Tastes Better From Scratch – I think I found it originally searching “Skinny Banana Bread Recipe,” go figure!
While I can feel you cringing at that recipe title, unfortunately, it's the easiest way to identify lower-fat, macro-friendly recipes like this one. And, when it comes to discoverability, knowing the words folks use to find a recipe is critical! (I'm admittedly not the best at that, sigh!)
I don't bake often, so I almost always search online and use trusted resources for recipes whenever possible.
In looking for a gluten-free banana bread recipe that was lower in fat and lower in added sugar than a traditional version, this one looked just right to me.
There's a total of only 5 tablespoons of added sweetener (except for the chocolate chips) in this entire gluten-free banana bread loaf. I always end up slicing it into 11 pieces, which seems like a random number, but it's how it always ends up.
Here are the modifications to the original recipe that I made, which is why I didn't end up just sending you solely to Lauren's site for hers – there are several changes!
- I use gluten-free flour instead of wheat flour. As of now, I've used all of the following gluten-free flours with success (though varying textures): Bob's Red Mill 1-for-1 Gluten Free Flour, Bob's Red Mill All Purpose Gluten-Free Flour, and Trader Joe's Gluten Free Flour. Unfortunately, I can't tell you if other gluten-free flours or paleo friendly flours will work. I have not tested more than what I listed, and I'm not about to send you down a wasteful-baking-hole wherein you use all these wonderful ingredients only to yield a terrible loaf of banana bread, that would be too sad.
- When I make this, I omit the 2 tablespoons of melted butter. I used them for a while, then once I forgot them, and the gluten-free banana bread turned out fine. I couldn't even tell – it's such a small amount of added fat anyway. But add it in if you want to! I prefer to top mine with cream cheese for the fat content!
- An important swap here is the honey instead of the 2 tablespoons of white sugar. At the recommendation of my friend and alternative/allergen-free baking genius, Brittany Angell, I made this swap when my loaf turned out a bit crumbly at first. When you use gluten-free flour instead of gluten-full, sometimes things can change texture easily. The honey in this recipe really helps give that sticky-binding quality.
- Then, I added chocolate chips because OFCOURSEIDID. The mini chips are ideal here since they distribute really evenly. Don't sleep on those minis!
What's your favorite gluten-free banana bread mix-in? Are you a chocolate chip person like I am, or do you prefer walnuts, or maybe nothing at all?
Gluten-Free Banana Bread with Chocolate Chips | Balanced Bites, Diane Sanfilippo
- 1.5 cups gluten-free flour I use Trader Joe's or Bob's Red Mill 1:1
- 3 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 bananas typically this yields ~ 1.5 cups of mashed banana
- 1 egg large
- 2 tbsp honey softened
- 1 tbsp vanilla
- 1 tsp apple cider vinegar or lemon juice
- 90 grams chocolate chips I use Enjoy Life mini chips (this is 1/4 cup plus 2 tbsp)
- Preheat oven to 350 degrees F and line a large loaf pan with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a medium mixing bowl.
- Mix the wet ingredients into the dry, then before mixing in 2/3 of the chocolate chips, quickly mix in the vinegar.
- Add chocolate chips at the very end and quickly stir in.
- Pour the batter into your lined loaf pan, then sprinkle the remaining chocolate chips evenly along the top of the loaf.
- Bake for 45-50 mins or until a toothpick placed into the center of the load comes out cleanly (chocolate excluded!).
After you make this recipe, be sure you comment below and post about it (and tag me!) on Instagram @dianesanfilippo – I want to hear what you think!
For more breakfast ideas, head to our recipes index page here.