Gluten Free/Dairy Free Chocolate Chip Banana Bread

A long time ago in a land far far away from my home town of California, a young Ari {me} was diagnosed with Celiacs disease at college. Devastated because I couldn’t ever eat my favorite Olive Garden breadsticks again, I didn’t think there would be a {delicious} life with Celiacs. Over the years I perfected gluten free baking and cooking, only to be told they missed diagnosed my symptoms and all was well with my insides. I was relieved, but I haven’t ever forgotten the experience I had while living and eating Gluten Free.

Now, whenever I feel like my issues start to flare up I go back to a gluten free diet because it helps keep things a little calmer and I don’t feel like I am missing out on all of my favorite foods.

Today I am sharing with you my favorite gluten free banana bread recipe because everyone needs a delicious GF banana bread recipe!

The star of the show is the QUINOA FLOUR…OMG you guys, I am addicted to quinoa flour right now. It’s like, the texture is amazing and I honestly cannot tell the difference between flours…meaning NO weird aftertaste! I’ve listed the quinoa flour I purchased below if you can’t find it at your local grocery store!



2 cups quinoa flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3 large or 4 small very ripe bananas

1 cup coconut sugar

1/2 cup coconut milk + 1 TB. vinegar/lemon juice

1/2 melted coconut oil

2 eggs

1 tsp. vanilla extract

1 cup dairy free chocolate chips


  1. Preheat oven 350 degrees. Generously grease/spray a 4 piece banana bread mini loaf baking pan.

  2. In medium bowl, whisk all the dry ingredients, being the flour, baking soda, salt, and cinnamon. Set aside.

  3. In a larger bowl, using a hand held mixer, beat the bananas and sugar together until combined. Slowly begin to beat in the rest of the wet ingredients until combined. (Milk, oil, eggs, and vanilla.

  4. Once combined, using a whisk, gently mix in the dry ingredients until combined. Gently fold in the chocolate chips.

  5. Divide batter evenly among four loafs. Bake in the oven for 20-27 minutes, or until the center comes out clean.

  6. Time will vary for muffin pan or a large banana bread loaf pan, so adjust time if needed.

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