Deeply mashed, super-ripe bananas form the heart of this loaf, whisked with brown sugar until glossy and rich, then folded together with warm cinnamon and pockets of melty chocolate chips in every slice. The batter comes together in two bowls with minimal fuss, and that light hand with mixing is what keeps the finished crumb so soft and moist. A scattering of extra chips on top bakes into little pools of chocolate against a deep golden crust, making for a bakery-style finish without any special equipment. It slices clean once fully cooled, revealing a tender, banana-flecked interior that tastes just as good on day two. This one is a genuinely solid pick for a gluten free kitchen, satisfying that classic chocolate chip banana bread craving without any fuss.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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