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Gluten Free Banana Bread With Chocolate Chunks

Gluten Free Banana Bread With Chocolate Chunks

Who says luck and success favor bold and brave? Sometimes it is the exact opposite of these qualities that leads you to a new path with glory 🙂 I mean I never ever would have thought of trying Stove Top Baking if I were not scared of switching my oven on after that Kitchen Mishap which had a very strange impact on me tbh. I know I can not go on like this forever and will eventually muster up enough strength to turn the oven on but this would be another story for another post. Today’s post is about highlighting our (mine, actually) irrational fear and what good can come out of it.

See what I mean! This beautiful banana bread, oozing with chocolate and full of deep banana goodness is yet another baking success story that involves stove top baking. It is perfect in every sense.. from looks to texture to flavor.. It will hit all the right notes. All this is accomplished with very few basic ingredients which makes it a winner.

This one requires a gluten free baking flour, I used Asmr but any baking flour would do the job. Since there is no banana bread without banana so obviously we need mashed bananas along with butter, sugar, eggs, splash of milk with some leavening agents. And chocolate. Chocolate chips can be added too but I chose to chop chunks of baking chocolate for this particular bread because it elevates the texture and intensify the chocolate dose.

Mix and whisk all the dry ingredients first that include gluten free flour with salt, baking powder and baking soda. Yes it requires both, baking powder and baking soda. I love a little touch of powder cinnamon as it goes extremely well with banana flavor plus it gives such a warm and sweet aroma. It is optional but highly recommended. Next is creaming softened butter and sugar followed by eggs, milk and a vanilla. Then add in dry ingredients to this mix and be very gentle while mixing them together with a spatula as we only need to mix them together without over doing the whole process. Excessive mixing will make the bread tough and dense. Don’t forget chocolate.

Then transfer the mixture to a greased 9×5 pan and bake in a preheated oven or pan, if baking stove top. It would take around 50 to 55 minutes to bake to perfection. Once baked, cool in the pan for a while because there is butter in the bread which would make the bread very soft and fragile at this point. Let it rest for a few minutes on a wire rack then remove from the pan and let the temperature come down to warm. Slice and serve. It can be sliced, wrapped individually and stored in freezer.

Gluten Free Banana Bread With Chocolate Chunks

Banana and chocolate combine together in a super moist and flavorful bread.

Course Breakfast, Dessert
Cuisine American
Keyword banana bread, Gluten free, gluten free banana bread, gluten free banana bread with chocolate chunks
Prep Time 20 minutes
Cook Time 55 minutes
Servings 1 9x5 loaf


  • 2 cups gluten free baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp cinnamon powder
  • ¼ tsp salt
  • ½ cup caster sugar
  • ½ cup unsalted butter, at room temperature
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • cups mashed bananas (about 4-5 very ripe bananas)
  • 1 cup chopped baking chocolate or chocolate chips


  1. Lightly grease a 9x5 pan with oil. Keep aside.

  2. Preheat oven to 350 F or 180 C. If baking stove top, place a large pot over medium low flame. Put a wire rack or a small pan in the large pot. Cover with lid.

  3. In a medium bowl, combine gluten free baking flour, salt, cinnamon powder, baking powder and baking soda.

  4. In another bowl, beat together butter and sugar for 2 minutes at low speed.

  5. Add in eggs, one by one, milk and vanilla extract. Mix for 30 seconds.

  6. Add in mashed bananas. Stir.

  7. Fold dry ingredients into banana mixture. Stir gently to just combined.

  8. Add in chocolate.

  9. Transfer the mixture to greased pan, place in the center of the oven or place on the wire rack/pan in the large pot (if baking stove top), cover the pot and let bake for about 50-55 minutes or when a tooth pick inserted comes out clean.

  10. Remove from oven/pot once baked and placed on a wire rack for about 10 minutes.

  11. Remove from the pan and let it come down to warm before slicing and serving.

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