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Chocolate Chip Banana Bread

I've been making this delicious, moist, addictive recipe for years and only recently shared it in Little Food Lovers: Healthy Snackers (a free ebook). Since I've been home a lot more these days because Vienna is off school like everyone's kids I've been baking a LOT more. I made this the other week and realized that I haven't actually shared this recipe on the blog. Yet, it's a banana bread recipe I make more than my Buckwheat Banana Bread , Earl Grey Banana Bread and the Bountiful Banana bread combined.

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chocolate chip banana bread

The reason this recipe is so beloved is that it tastes exactly like white flour banana bread -- as in it's as moist, tasty, naturally sweet and as perfect as the less healthy version your grandma probably made you when you were a kid (bless all banana-bread making grandmothers!).

This banana bread is very deserving of the title: Best Ever Chocolate Chip Banana Bread

Okay, I know this is high praise but I can't help myself but get excited when I make a totally gluten-free and nut-free, nourishing recipe that everyone in my family loves (even people who don't like healthy food, haha!). 

Here's the recipe video so you can follow along and then the recipe card below. Most of my videos going forward will pretty much always have a special guest as long as Vienna is out of school due to the current pandemic. 

This recipe is:

  • Gluten-free
  • Nut-free
  • Kid-friendly
  • Rich in protein, fibre, iron, potassium, magnesium and B vitamins.

Here's the recipe card.

Desserts
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Ingredients
  • 1/2 cup coconut flour
  • 1/2 cup brown rice flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 bananas mashed**
  • 1/4 cup real maple syrup
  • 1/3 cup melted coconut oil or extra-virgin olive oil
  • 4 eggs, whisked
  • 1/2 cup semi-sweet chocolate chips
  • Topping: Sliced bananas and shredded coconut
Instructions
  1. Preheat oven to 350°F (180°C). Grease a standard size loaf pan well or line with parchment paper.
  2. Combine the coconut flour, brown rice flour, baking powder, baking soda, cinnamon and nutmeg in a large bowl and mix together.
  3. In a separate bowl combine the bananas, oil, maple syrup and eggs together. (Make sure the melted coconut oil isn’t too hot otherwise it will cook the egg when you combine everything.)
  4. Add the banana mixture to the flour mixture and combine well. Fold in chocolate chips.
  5. Pour the mixture into loaf pan. Sprinkle with coconut and decorate with banana slices. Bake for 35–40 minutes until a fork inserted comes out clean. You may want to cover the bread the last 10 minutes with some tin foil to prevent it from burning.
  6. Refrigerate for up to 5 days or freeze for up to 3 months.

Notes

*You can sub any other flour for the brown rice flour, except more coconut flour because then you have to change the liquid ingredients since coconut flour absorbs so much moisture.

**Can't eat bananas? You could sub 1/2 cup applesauce instead.

Now if you decide to add more chocolate chips than I have recommended in my recipe, no judgement here, you do you ;) It is also lovely with walnuts, but I wanted to create this as nut-free for all the kiddies who have nut allergies. 

chocolate chip banana bread

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Stay healthy friends!

Joy xo

48 Comments
Roz   •   March 27, 2020

Hi Joy. Do you think I could use almond flour instead of the rice flour? If so, how much should I use? I really want to try this recipe. Thank you.

Reply
Joy McCarthy   •   March 27, 2020

EMILY   •   March 27, 2020

Would flax eggs work? Looks amazing!

Reply
Joy McCarthy   •   March 27, 2020

Colleen   •   March 28, 2020

This is delicious. I used all purpose flour in place of brown rice flour. This will be a weekly treat. The biggest challenge is not to eat it too quickly.

Reply
Joy McCarthy   •   March 28, 2020

Helen Milic   •   March 30, 2020

Hi Joy, Thank you for this recipe. Just to give you a laugh, I appreciate the warning to not add the eggs after melting the coconut oil but I should have thought of not adding the coconut oil to frozen bananas 🤪Hope you’re staying calm and peaceful during this time! Be well, Helen

Reply
Joy McCarthy   •   March 30, 2020

Sandra Wong   •   March 30, 2020

I made this today with my daughter. Replaced the brown rice flour with all purpose flour because that’s what I had. Also added chopped pecans. It’s amazing. So moist and delicious. Definitely saving this recipe to make again.

Reply
Joy McCarthy   •   March 30, 2020

Frédérique F.   •   March 31, 2020

Hi Joy, I see that in a lot of recipes you use Maple syrup. Is there a particular reason you use it ? (apart from being from Canada of course :-)) Here in NZ Maple syrup is pretty expensive and I was wondering if I could replace it with something without losing the benefit it brings? Would honey do? (Hubi is a beekeeper). Thank you for your help.

Reply
Joy McCarthy   •   March 31, 2020

Shazia   •   March 31, 2020

Hi joy . Can I replace coconut flour with buckwheat flour ?

Reply
Joy McCarthy   •   March 31, 2020

Patsy Brown   •   March 31, 2020

Can you use almond flour? Thank you. Pstsy

Reply
Joy McCarthy   •   March 31, 2020

Sondra Gatien   •   March 31, 2020

Can I use gluten free flour blend instead of brown rice flour ?

Reply
Joy McCarthy   •   April 1, 2020

Lindsay Grinevitch   •   March 31, 2020

Delish!! I tried this today :)

Reply
Joy McCarthy   •   April 1, 2020

Fatima   •   April 1, 2020

Thank u soo much! I always get excited when I see an email from you:) I would love to do this wonderful recipe but 4 eggs is too much! I have an allergy to eggs.. can I add just 2 and substitute the other two with flax meal?! Thx again and God Bless!

Reply
Joy McCarthy   •   April 2, 2020

Liesje   •   April 1, 2020

Love this recipe! I used raisins instead of chocolate chips and it’s so moist and perfect! I’ll be making this for my school lunches, whenever that happens again! Thanks for the joy, and great recipes!

Reply
Joy McCarthy   •   April 2, 2020

Grace B.   •   April 3, 2020

Hi Joy I made this loaf yesterday. Its delicious. I had to freeze half so as not to eat all of it. Thanks

Reply
Joy McCarthy   •   April 4, 2020

Tami   •   April 9, 2020

Could I use just almond flour in this recipe?

Reply
Joy McCarthy   •   April 9, 2020

Sarbani Biswas   •   April 9, 2020

Made this banana bread and it is really amazing. Moist and not overly sweet which I am not a big fan of. Thank you.

Reply
Joy McCarthy   •   April 9, 2020

Katie R.   •   April 13, 2020

I love this recipe and have made it several times since the Little Food Lovers ebook came out! I have to cook mine for about 45 minutes, but my oven could be on its way out. My 5-yr old daughter loves watching the videos with Vienna helping. :)

Reply
Joy McCarthy   •   April 14, 2020

Karen   •   April 14, 2020

WOW!! This is the best gluten free banana bread I've ever made! It was easy to make

Reply
Joy McCarthy   •   April 14, 2020

Marilyn   •   April 18, 2020

This recipe is fantastic. I used tapioca flour and almond flour and it turned out amazing. It was light and moist. Amazing -Thanks! Marilyn

Reply
Joy McCarthy   •   April 20, 2020

Emily   •   May 1, 2020

Just made this banana bread and it's delicious! Your Chocolate Chip Tahini cookies are another favourite in our home! Thanks for healthy but decadent recipes!

Reply
Joy McCarthy   •   May 2, 2020

Karolina   •   May 4, 2020

Delicious banana bread! One of your best baked goods recipes. I prefer baking with a combination of brown rice flour and coconut flour rather than coconut flour alone. I added pecans as per reader’s suggestions. The only thing I regret is adding unsweetened chocolate chips vs sweetened chocolate chips. It was probably healthier but somehow did not blend as well with the other flavours. Thank you for this excellent recipe :)!

Reply
Joy McCarthy   •   May 5, 2020

Diane   •   May 8, 2020

This recipe is delicious and easy to make. I’ve made it twice and both times areas where there are bits of banana turned green the day after baking. I used aluminum free baking powder. I put the bread in the fridge so I can’t imagine mold could develop that quickly. Any explanation for the green areas?

Reply
Joy McCarthy   •   May 8, 2020

Diane   •   May 8, 2020

It still tastes delicious. Because I’d heard of the baking powder being a possible cause I checked my container again. It’s the brand I usually buy but it looks like this time I grabbed one that is not marked as aluminum-free. This would be a possible explanation then. I love this bread and definitely want to make it again. Thanks for the recipe!

Reply
Joy McCarthy   •   May 9, 2020

Paulina   •   May 8, 2020

Hi! What can I use instead of maple syrup? Honey? Should I use the same amount? Thanks!

Reply
Joy McCarthy   •   May 9, 2020

Kari   •   June 9, 2020

Joy I just wanted to say thank you for this wonderful recipe!! I make it weekly and my three boys love it. It never lasts long in our home. Yet another family favourite recipe from you.

Reply
Joy McCarthy   •   June 9, 2020

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