Ultimate Gluten Free Banana Bread with Chocolate & Walnut Crunch

Introduction

If you’re craving a bakery style banana bread that’s soft, flavorful, and completely gluten free, this recipe is going to be your new favorite!
Loaded with melty chocolate chunks, crunchy walnuts, and ripe bananas this bread comes together in one bowl and bakes into perfection every single time.

Whether you enjoy it for breakfast, snack, or dessert, this moist gluten free banana bread will impress everyone (even those who aren’t gluten free!).

Why You’ll Love This Recipe

✅ Moist & soft texture never dry or crumbly.
✅ Naturally gluten free and can be made dairy free.
✅ Simple ingredients, mixed in one bowl.
✅ Perfect for freezing and meal prepping.
✅ Loaded with chocolate and walnut crunch for the ultimate bite!

Ingredients You’ll Need

Dry Ingredients:

• 1 ½ cups gluten free all purpose flour (with xanthan gum)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon

Wet Ingredients:

• 3 ripe bananas (mashed)
• 2 large eggs
• ⅓ cup melted coconut oil or butter
• ½ cup brown sugar or coconut sugar
• 1 tsp pure vanilla extract

Add ins:

• ½ cup chopped walnuts
• ½ cup dark chocolate chunks
• Optional: extra walnuts and chocolate for topping

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
Lightly grease the sides to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Gluten free flour
• Baking soda
• Baking powder
• Salt
• Cinnamon

Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mash the bananas until smooth.
Add eggs, melted coconut oil, brown sugar, and vanilla extract.
Whisk until well combined and creamy.

Step 4: Mix & Fold

Pour the wet mixture into the dry ingredients.
Gently stir until everything is combined do not overmix.
Fold in the chocolate chunks and chopped walnuts.

Step 5: Bake

Pour the batter into the prepared loaf pan.
Top with a few extra chocolate chunks and walnuts for that bakery style finish.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Slice

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack.
Slice once completely cooled for the cleanest cuts.

Tips for the Perfect Gluten Free Banana Bread

• Use very ripe bananas brown spots natural sweetness.
• Don’t overmix the batter; it can make the bread dense.
• For extra moist texture, add 1 tablespoon of Greek yogurt or sour cream.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Serving Suggestions

Serve this chocolate walnut banana bread:

• Warm with a pat of butter or almond butter
• With a drizzle of melted chocolate
• Or toasted for a quick on the go breakfast

Variations

• Dairy Free: Use coconut oil and dairy free chocolate.
• Nut Free: Skip the walnuts or use pumpkin seeds.
• Extra Chocolatey: Add cocoa powder for a double chocolate version.

Storage & Freezing

Store banana bread covered at room temperature for 2–3 days, or in the fridge for up to 5 days.
To freeze, wrap slices individually in plastic wrap and store in a zip top bag for up to 3 months.
Thaw at room temperature or reheat in the microwave for 20 seconds.

Love This Recipe?

If you made and enjoyed this recipe, please leave a comment below and share your feedback.
It helps others discover this delicious gluten free banana bread too!

Disclaimer

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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