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!
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Rubber spatula
- Wire cooling rack
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
- 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.
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.
Tried this recipe?Let us know how it was!