Adapted GF & DF Chocolate Chip Banana Bread

Is it just me or is life BETTER with a loaf of banana bread to munch on????

I am honestly NOT a baker - I couldn’t make up a bread recipe if I tried that would actually come out fluffy, moist, and delicious like this one. That being said - I typically take a recipe from an actual recipe developer (this was from Rachl Mansfield, check out her original recipe here) and use the ingredients I have on hand and see how it comes out. To my luck … this recipe was slightly adapted and came out AMAZING. It is honestly such an amazing gift, option to bring to a party, or casual treat to munch on throughout the week. Other perks - this bread is gluten and dairy-free! It could be made paleo depending on the nut butter used! If wanting to make it vegan - I think it could easily be swapped with flax-eggs. Catch the deets below and do yourself a favor and add this to your TO-DO List this week!!


Wet Ingredients:

  • 3 medium brown bananas mashed (PRO-TIP - If you have un-ripened bananas, cook in oven on 375-400 for ~15 minutes, checking on them occasionally)

  • 1/2c peanut butter (can melt this for easier mixing)

  • 3 large eggs

  • 1 tbsp coconut oil

  • 3 tbsp maple syrup

  • Dash of vanilla extract.

Dry Ingredients:

  • 1/3c + 2 tbsp coconut flour (probably can swap for regular without much difference)

  • 1 tsp baking powder

  • Sprinkle of cinnamon

  • 1/2c chocolate chips mixed in - and a few extra for the top!



  1. First mix wet ingredients and mix well with blender

  2. Add in dry ingredients and mix well. Add 1/2 cup of chocolate chips into mix and save a few for the top.

  3. Place in a loaf pan with parchment paper and bake for 40 minutes on 350 F.