It is a perfect banana bread to serve at a birthday party or to make as a cozy weekend bake.

Last updated: 05-05-2025

Why you’ll love this banana bread

• Packed with chocolate chips! Need I say more?
• Super moist, gooey, and flavorful. Exactly how banana bread should be.
• Made in just 6 steps. It’ll be in the oven in 15 minutes.
• Low FODMAP, gluten-free, and lactose-free. So almost everyone can enjoy it.

The ingredients of the gluten-free chocolate chip banana bread

You’ll find the full recipe with measurements at the bottom of the page in the recipe card. Scroll down or click “jump to recipe” at the top.

• Gluten-free flour blend: I use Schär Mix It Universal, but any similar gluten-free mix will work. Such as Bob’s red mill 1-to-1 baking flour.

• Xanthan gum: xanthan gum is a binder often used in gluten-free baking that helps mimic the texture gluten provides, preventing your bread from crumbling. Omit this if your blend already contains it.
  
• Mashed bananas: Normally, you’d use overripe bananas for banana bread. But if you’re following a low FODMAP diet, use just-ripe bananas that are still mostly yellow as they’re lower in FODMAPs.
  
• Unsalted butter: Thanks to the way it’s processed, real butter contains little to no lactose, so most people with lactose intolerance can tolerate it. If you need to avoid all lactose, you can substitute lactose-free margarine.
  
• Chocolate chips: I like using smal chocolate chips so you get chocolate in every bite. But you can also use bigger ones if you prefer.
  
• Lactose-free Greek yogurt: This makes the banana bread extra moist and dense in the best way.

How to make the gluten-free banana bread

You can prepare this gluten-free chocolate chip banana bread in 6 simple steps:

Step 1. Cream the softened butter and light brown sugar together until fluffy.

Step 2. Add the mashed bananas, eggs, lactose-free Greek yogurt, and vanilla extract. Mix briefly.

Step 3. Add the gluten-free flour blend, xanthan gum, baking powder, baking soda, cinnamon, and salt. Mix again until you have a smooth batter.

Step 4. Stir in the chocolate chips.

Step 5. Line a 9-inch loaf pan with parchment paper and grease the sides with a bit of butter. Pour in the batter and smooth the top.

Step 6. Bake at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Frequently Asked Questions

Storing and freezing

You can store the chocolate chip banana bread in an airtight container for about 4 days at room temperature, or up to a week in the fridge.

It also freezes well. Slice it, pack the slices in freezer bags or airtight containers, and you’ll have single servings ready whenever you’re in the mood for banana bread. It keeps for up to 3 months.

More banana bread recipes

Are you a banana bread fan and want to try more? Be sure to check out these recipes too:

• Healthy low FODMAP banana bread with chocolate and coffee
• Simple low FODMAP banana bread
• Healthy gluten-free banana muffins
• Healthy low FODMAP chocolate banana bread
• Healthy low FODMAP carrot cake banana bread

 

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