Gluten and dairy free chocolate chip banana bread is a breakfast treat and a scrumptious dessert topped with cool whip and strawberries. I remember eating my first slice of mouth watering chocolate chip banana bread in Iceland. I love chocolate! Years later, my children were my critics as I learned to bake chocolate chip banana bread using freshly milled organic grains. Now, they are making this gluten and dairy free chocolate chip banana bread with their children and loved ones.
When our household became gluten free, I experimented and experimented until I developed a scrumptious gluten and dairy free chocolate chip banana bread recipe. The texture is so light and moist that our friends request our gluten and dairy free chocolate chip banana bread for dessert. If you need a good laugh, watch your coworkers’ incredulous expressions when you tell them they are eating gluten and dairy free chocolate chip banana bread.
Gluten and Dairy Free Chocolate Chip Banana Bread Ingredients:
- 4 eggs
- 2 cups of sugar
- 1/4 cup of olive oil
- 1/2 cup of water
- 1 tablespoon of benefiber (optional)
- 1 1/4 cup of millet flour
- 3/4 cup of coconut flour
- 3 cups of oat flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 2 heaping teaspoons of baking powder
- 3-4 ripe bananas
- 2 cups of dairy free chocolate chips – Enjoy Life is a great brand to try!
A Mixer- a hand mixer or a stand mixer works for this recipe. The mixer is important for beating the eggs. You must mix them on high until they are light and fluffy.
Measuring Cups & Spoons
3 Loaf Pans
Grain Mill (optional) – A Grain Mill helps you save money and increases the nutritional content of your freshly milled flours. For example, oat groats is the whole oat before it has been pressed flat. According to Healthline, oats provide fiber, vitamins, minerals, and beta-glucan known to restore health to cells. It is also the only grain with an antioxidant, avenanthramides, known to protect the heart.
What Flour Brands to Look For
Bob’s Red Mill Natural Foods sells hulled millet. Hulled means manufacturing equipment already cracked and discarded the hard outer shell. Buying large quantities of grains is a smart choice for large families. I share a few shopping tips in my blog, Affordable Gluten Free Cooking and Baking Tips.
Gluten and Dairy Free Chocolate Chip Banana Bread Directions:
Crack 4 eggs into a mixing bowl. Beat on high for 1-2 minutes.
Slowly add 2 cups of sugar into the bowl while it is mixing. Continue to beat on high until it is thick and fluffy. Then turn the mixer off.
Add 1/4 cup of oil
Using the same measuring cup, add 1/2 cup of water.
Mix until combined on medium speed and then set it aside.
In a separate glass bowl you will combine the dry ingredients for gluten and dairy free chocolate chip banana bread:
Measure out 1 1/4 cup of millet flour.
Add 3/4 cup of coconut flour to the glass bowl.
Add 3 cups of oat flour to the glass bowl.
- If you have a grain mill, it is easier to use oat groats to make your oat flour. However, it can be done with rolled oats. You must add the oats slowly so they do not get stuck in the mill.
Measure out 1 tsp of salt and add it to the glass bowl.
Then, add 2 heaping teaspoons of baking powder and 1 teaspoon of baking soda to the glass bowl. Add 1 tablespoon of benefiber if you opt to use it. Mix all the dry ingredients together.
Pour your dry ingredients into the mixing bowl and turn the mixer on medium-low speed. Mix until fully combined. Set aside again.
In a separate bowl, mash the bananas with a fork until they reach your desired consistency. I like to leave mine with a few small lumps, but you can also puree them in a blender if you want them completely smooth in your gluten and dairy free chocolate chip banana bread.
Add the mashed bananas to the mixing bowl.
Then, measure out 2 cups of dairy free chocolate chips.
Add the chocolate chips to the mixing bowl.
Stir the mashed bananas and dairy free chocolate chips into the gluten and dairy free chocolate chip banana bread batter using a spatula.
Spray your pans with oil so the paper sticks to the pan. Then, line your loaf pans with parchment paper. Hint: turn the pan upside down, place the paper on the pan, and then cut out around the pan.
Divide your batter between 3 loaf pans.
Bake at 350 degrees Fahrenheit for 45-50 minutes. Check if the gluten and dairy free chocolate chip banana bread is done by inserting a knife or toothpick into the middle of the loaf. It should come out clean. If not, then bake the loaves for another 5 to 10 minutes and test again. Hint: The bread is done when it has pulled away from the edge of the pan.
Allow the loaves to cool in the pans for 5-10 minutes before removing them and transferring them to a cooling rack. Leave the parchment paper on the bottom of the loaves until they are completely cooled. If you enjoy melted chocolate and warm bread, peel back some of the parchment, cut a slice, and top it with cool whip. Scrumptious!