Banana Bread with Chocolate Chips (GF, NF)

January 17, 2019
2 Ratings
Photo by Brian Coppola
  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes 1 loaf (9x5)
Author Notes

This recipe was inspired by the “best ever super moist” version of banana bread at

Not part of the diabetic-friendly collection (so, food I make but do not eat... but I hear this was quite good). —Brian Coppola

What You'll Need
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 3 ripe bananas
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 2.5 cups gluten free flour
  • 2 cups Ghirardelli dark chocolate chips
  1. Cream the sugar with the butter.
  2. Combine the eggs, the heavy cream, and the vanilla with the sugar/butter mixture.
  3. Add the bananas and mix well, to blend.
  4. Mix in the baking powder and baking soda, followed by the flour.
  5. Blend in 1.5 cups of the chocolate chips.
  6. Add the batter to a 9x5 loaf pan that has been sprayed with oil.
  7. Add the additional half-cup of chocolate to the top of the batter.
  8. Bake at 350F for 50 minutes (cover with an aluminum foil tent after 20 minutes).
  9. Remove from the pan and cool on a rack.

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