My gluten free chocolate chip banana bread is a foolproof, must-have recipe, y'all. Cassava and almond flours stir together seamlessly, forming an unforgettable, bakery-quality base. Sugar, eggs, vanilla extract, and cinnamon bring flavor and familiarity to the mix, while mashed overripe bananas and chocolate chips stand out as the stars of the skillet show. A quick bake time and beautiful, oven-to-table presentation make this easy skillet dessert a recipe worth repeating often. Yep and yay...
I'm Bananas About Bananas, Y'all..
Of all the choices of fruits available out in the world, I have to say that bananas are probably my most favorite. They're sooo versatile. And, in terms of baking, they get better and better the more you let them ripen on your countertop. Yep.
What I also love about bananas is their texture. They're so dense that, when you pair them with different types of flours, they create a baked goods base that really can't be mimicked by other types of fruits.
I noticed this fact a few years ago, when I first developed and published this recipe here on the blog. I was really pressed for time when I created this gluten free chocolate chip banana bread. It was one of those mornings when I knew that I had to have something solid in me soon or I would feel start to feel faint.
So, I grabbed what I had on hand quickly. And literally just mixed it together, baked it, and hoped for the best.
And Then We Tasted The Gluten Free Chocolate Chip Banana Bread, Y'all...
Well, Mark and I were so blown away by my humble attempts that this recipe immediately became the ONLY banana bread recipe that we even eat anymore. And, it's such a hit with guests that I almost always have bananas on hand, just in case we get wind of an impending friend or family visit.
I really can't say enough about this gluten free skillet banana bread recipe, y'all. It's quick, and it uses very common ingredients that you likely have on hand if you live a gluten free lifestyle.
It also makes a rather large, 8-person serving size. And, of course, it's made in cast iron. This means it always bakes evenly, yielding stellar results that you can depend on. And lastly, it's just beautiful to me. I love the deep brown color. And I adore how the 'slices' seem just a bit fancier to me than the usual bread-pan banana bread pieces.
Yep, everything about this gluten free chocolate chip banana bread is win-win to me. So, I recently updated it to freshen up the pics and writing so that it would keep its rightful place in the Internet space. And, also remain findable for those of us who must adhere to a gluten free diet for health reasons.
How to Make Gluten Free Chocolate Chip Banana Bread
Start by gathering all of the necessary ingredients:
Then, mash the bananas in the bottom of your KitchenAid stand mixer:
Add all ingredients to the bowl in three stages, processing the ingredients in two different batches:
Then finishing it off by hand-mixing the chocolate chips into the bowl:
And pouring it into a well-greased cast iron skillet and baking it:
And that's it, y'all!
This gluten free chocolate chip banana bread recipe really couldn't be any easier. And, it also couldn't be any more well-received by both kids and adults alike.
I've served this to many, many people over the last few years. Truth be told, almost all of them rave about it the whole time that they are eating their first piece. And then about half of them reach for a second slice.
It's one of those recipes that I love making because the mental reward boosts are just as soul-filling as each chocolaty, banana-filled bite.
Share this gluten free chocolate chip banana bread with those who are repeated mood uplifters in your life. Much food love, and see y'all on the yum side...
Note: This post was published originally on January 7, 2017 and republished on February 24, 2021 and July 11, 2022.
- Preheat oven to 350 degrees F.
- Grease a 10-inch cast iron skillet with the butter or oil. Set aside.
- Mash bananas with a fork or potato masher in the bottom of the bowl of an electric mixer.
- Add eggs, butter, vanilla extract, baking soda, and sugar. Beat over low speed for about 1 minute.
- Add the almond flour, cassava flour and cinnamon. Beat over medium speed for about 90 seconds.
- Remove mixing bowl from stand, and stir in chocolate chips by hand.
- Pour batter into the greased cast iron skillet.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes back clean.
- Cool for at least 20 minutes before serving.