Nostalgia Chocolate Chip Banana Bread {Gluten-Free, Dairy-Free}

There are many reasons why I wrote this recipe the way that I did. I had a craving for some old-fashioned banana bread, but given I refrain from eating gluten, and I am (once again) trying to cut back on my dairy consumption, I had to Healthify it a bit. I’ll be honest – various banana breads I have made in the past have never really met my expectations. Mostly because gluten-free and grain-free breads fail to rise like traditional recipes. But I wanted that banana bread height.

I wrote more about it in this post on xanthan gum, but just know if you are craving a soft and not overly sweet banana bread, this recipe is for you. Better yet, it is made with a gluten-free all-purpose baking mix, so there aren’t multiple flour alternatives you have to buy or keep up with (although I do recommend you start building your Healthified baking pantry slowly and surely!). Here is some more information about the different upgrades in this banana bread:

Allulose + Coconut Sugar: I wanted to complement my usual granulated go-to (coconut sugar) with something different. Not only does the science conclude allulose as a blood sugar balancing sweetener, but studies have also shown it is anti-inflammatory and can support gut health. If you don’t have allulose, or would like not to use it, feel free to use a full cup of coconut sugar, or a granulated sugar of your choice.

Mashed Banana: Obviously. There is a lot of mashed banana in this particular recipe (from about 3 overripe bananas, or 1 1/2 cups). I wanted to highlight the natural sweetness of banana, while also cutting down on the added sugar. There is a delicious banana flavor in every bite. Tip: if you have a digital scale, use it! Weighing out your fruit and veggie purees in your Healthified baking recipes is a way to ensure exact measurements.

Yogurt. I used plain coconut yogurt, but a plain full-fat greek yogurt would work as well. The acidity in yogurt interacts with the baking soda to provide more rise. Gluten-free and grain-free baking relies heavily on leavening agents, so incorporating an acid when working with baking soda is important. It is also a healthy way to add moisture and flavor.

Planning and prep

There is not much you really have to do ahead of time. I do state in the directions to bring the eggs to room temperature, but I honestly don’t even think it would be a big deal if you didn’t since there aren’t other fats (like coconut oil) cold eggs would conflict with. However, it is always a good rule of thumb in baking in general. All you have to do is take the eggs from the fridge an hour before you decide to bake this banana bread.

I have loved a slice with a spread of peanut butter, or paired with some coconut yogurt!