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Photo Credit: Elizabeth Newman

Gluten Free Chocolate Chip Banana Bread

10 MINPrep Time
70 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This banana bread is a recipe I started working on for my upcoming cookbook, but if I do say so myself, it's just too good not to share! You can omit the chocolate chips if you want, but to me, they're a non-negotiable addition! The blend of rice flour and almond flour, along with bananas and almond butter, work together to make a seriously perfect texture and crumb in this banana bread. If you didn't know any better, you'd probably never guess that it's totally gluten-free!

Gluten Free Chocolate Chip Banana Bread


Gluten Free Chocolate Chip Banana Bread


Breakfast Dessert



Prep Time

10 minutes

Cook Time

70 minutes




Giada De Laurentiis

Image of Gluten Free Chocolate Chip Banana Bread


  • 3 very ripe bananas
  • 1 egg (at room temperature)
  • 1/3 cup roasted almond butter
  • 3 tablespoons melted and cooled coconut oil
  • 3/4 cup coconut sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1 cup white rice flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup chopped walnuts


  1. This recipe originated on an episode of Giada Entertains. Episode: Chocolate for Breakfast.
  2. Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
  3. In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar, almond milk and vanilla until smooth and incorporated. Add the almond flour, rice flour, baking soda, salt and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips.
  4. Pour the batter into the prepared pan sprinkle the walnuts on top. Bake for about 1 hour and 5 to 1 hour and 10 minutes or until the bread is firm to the touch and a tooth pick inserted in the center comes out with very few crumbs. Allow to cool for 30 minutes in the pan resting on it’s side. Loosen the edges with a knife and remove to a wire rack to cool completely. Bread will keep for 4 days at room temperature or can be sliced and frozen for up to a month.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
46 grams
8 grams
22 grams
Saturated Fat
8 grams
16 milligrams
411 milligrams
4 grams
20 grams
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3 reviews & comments

  • Author's avatar image
    Robin Oehme - Jun 09

    I can’t wait to make this next week for our camping trip. But I am having a hard time finding roasted almond butter for some reason. Can you recommend a brand maybe I can order it on line. Or can I use regular almond butter? Thank you Robin

  • Author's avatar image
    Anna Seiter - Jun 09

    This was delicious and even though I am not gluten free, it is a nice alternative! Grazie!

  • Author's avatar image
    Joanne Iannone Terrell - Jun 09

    Ciao! I just print it out and will make this weekend.

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