Gluten-Free Moist Choc Chip Banana Bread

Yeah, this is really moist and hard to tell it’s gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking.

Original recipe makes 1 loaf banana bread


1 1/2 cups white sugar
1/2 cup applesauce
3 ripe bananas, pureed
1/2 cup plain fat-free Greek yogurt
1 egg
1 teaspoon vanilla extract
2 cups gluten-free all-purpose baking flour (such as Bob’s Red Mill®)
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup miniature chocolate chips, or more to taste
1 cup chopped walnuts

  • PREP

    15 mins

  • COOK

    45 mins


    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
  3. Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.


Calories: 292 kcal
Carbohydrates: 48.4 g
Cholesterol: 21 mg
Fat: 11 g
Fiber: 3.5 g
Protein: 4.2 g
Sodium: 211 mg