Moist Gluten-Free Banana Bread with Greek Yogurt and Chocolate Chips

This protein-packed gluten-free banana bread combines the richness of ripe bananas with the creaminess of Greek yogurt and decadent chocolate chips. Each moist slice delivers a perfectly balanced treat without any oil!

Why You'll Love This Recipe

This gluten-free banana bread recipe is about to become your new favorite way to use up those spotted bananas! Made with protein-rich Greek yogurt instead of oil, this banana bread stays incredibly moist while offering nutritional benefits. The combination of gluten-free and almond flours creates the perfect texture, while mini chocolate chips add just the right amount of sweetness.

Looking for more gluten-free breakfast options? Check out my Easy Gluten-Free Egg Bites for a savory morning treat!

Ingredients

• 3 ripe bananas, mashed
• ¼ cup maple syrup
• ⅓ cup Greek yogurt (plain, unsweetened)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon (optional, but recommended)
• ¼ teaspoon salt
• ⅓ cup mini chocolate chips (plus extra for topping)

Equipment

• 9x5-inch loaf pan - Using the correct size ensures even baking and proper rise
• Parchment paper - Prevents sticking and makes removal from the pan easier
• Mixing bowls - You'll need two separate bowls for wet and dry ingredients
• Whisk - Helps incorporate dry ingredients evenly
• Rubber spatula - Perfect for folding in chocolate chips without overmixing
• Wire cooling rack - Allows proper air circulation for cooling

How to Make Gluten-Free Banana Bread with Greek Yogurt

Prepare Your Equipment and Ingredients

1. Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
2. Ensure all ingredients are at room temperature for best results.

Mix the Wet Ingredients

3. In a large bowl, mash the bananas until smooth.
4. Stir in the maple syrup, Greek yogurt, vanilla extract, and egg until well combined.

Combine the Dry Ingredients

5. In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon (if using), and salt.

Create the Batter

6. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
7. Fold in the mini chocolate chips.

Bake to Perfection

8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra mini chocolate chips on top.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
10. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Pro Tips for Perfect Gluten-Free Banana Bread

• Use very ripe bananas - The riper your bananas, the sweeter and more flavorful your bread will be.
• Don't overmix the batter - Overmixing can lead to a dense, tough texture.
• Check for doneness early - All ovens vary, so start checking at the 45-minute mark.
• Tent with foil if needed - If your bread is browning too quickly, loosely cover with foil for the last 10-15 minutes.
• Cool completely - For the best texture, allow the bread to cool completely before slicing.

Craving something more savory? My White Bean and Bacon Soup makes a perfect lunch or dinner option!

Variations and Substitutions

• Dairy-free option: Substitute the Greek yogurt with coconut yogurt or dairy-free yogurt.
• Nut-free version: Replace almond flour with oat flour or more gluten-free all-purpose flour.
• Mix-in ideas: Try adding chopped walnuts, dried cranberries, or a swirl of nut butter.
• Spice it up: Add nutmeg, ginger, or pumpkin pie spice for more warmth.

Storage Instructions

• Counter: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week in the refrigerator.
• Freezer: Slice and freeze individually for up to 3 months. Thaw at room temperature.

For a protein-packed lunch option, try my Easy Cashew Chicken Salad Recipe - it pairs wonderfully with a slice of this banana bread!

Why Greek Yogurt Makes This Banana Bread Special

Greek yogurt is the secret ingredient that transforms this gluten-free banana bread into something extraordinary. Not only does it add moisture without the need for oil, but it also contributes protein, making this banana bread more nutritionally balanced. The slight tanginess of Greek yogurt enhances the natural sweetness of the bananas and balances the richness of the chocolate chips.

Why You Should Try Gluten-Free Baking

Gluten-free baking has come a long way, and recipes like this prove that you don't have to sacrifice texture or flavor. The combination of gluten-free all-purpose flour and almond flour creates a perfectly tender crumb that rivals traditional banana bread. Whether you're celiac, gluten-sensitive, or simply exploring gluten-free options, this banana bread is sure to impress.

Moist Gluten-Free Banana Bread with Greek Yogurt and Chocolate Chips

This protein-rich gluten-free banana bread combines ripe bananas with Greek yogurt and chocolate chips for a moist, delicious treat without any oil!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• 9x5-inch loaf pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula
• Wire cooling rack

Ingredients

  

1x2x3x

• 3 ripe bananas mashed
• ¼ cup maple syrup
• ⅓ cup Greek yogurt plain, unsweetened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon optional
• ¼ teaspoon salt
• ⅓ cup mini chocolate chips plus extra for topping

Instructions

 

• Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
• In a large bowl, mash the bananas until smooth. Stir in the maple syrup, Greek yogurt, vanilla extract, and egg until well combined.
• In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Fold in the mini chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra mini chocolate chips on top.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
• Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for the sweetest flavor.
Don't overmix the batter to keep the bread light and fluffy.
Check for doneness at the 45-minute mark, as all ovens vary.
For a dairy-free version, substitute Greek yogurt with coconut yogurt.
Store in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer.

Keyword gluten free banana bread

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