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gluten free chocolate chip banana bread slices

Chocolate Chip Banana Bread {Gluten Free, Grain Free, Added Sugar Free}

Eating healthy doesn't mean giving up all of your favorite treats! This gluten free sugar free chocolate chip banana bread is proof that eating healthy can still taste good!
Course Breakfast, Dessert
Cuisine American
Keyword chocolate chip banana bread
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12 slices
Calories 106kcal
Author Erin Porter


  • Stand Mixer


  • 3 bananas very ripe
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp coconut milk
  • 1 1/2 tbsp greek yogurt
  • 1 1/2 tbsp melted butter
  • 3/4 cup monkfruit or xylitol
  • 1/4 cup Lily's Premium Chocolate Chips
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt


  • Preheat oven to 350 degrees. 
  • Place bananas and all wet ingredients in a food processor or use a hand mixer. 
  • In a medium size bowl mix all dry ingredients. 
  • Once Wet ingredients are blended well, pour and mix with dry ingredients. 
  • Pour into greased bread pan (I used a 7x 10 loaf pan) and bake for 30-35 minutes or until a knife inserted into the center is semi clean. You don't want the knife to be completely clean. The bread will firm up as it cools.
  • Enjoy!


  • I am a huge fan of spray avocado oil to help keep baked goods from sticking.  Alternatively, you could use parchment paper and line your pan with that!
  • You can keep this chocolate chip banana bread in the refrigerator in a sealed container for up to 1 week (if you can make it last that long!)
  • If you make a really big batch, you can keep extras in the freezer, wrapped in a sealed container for up to 1 month.


Serving: 1slice | Calories: 106kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Cholesterol: 19mg | Sodium: 134mg | Potassium: 121mg | Fiber: 4g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 1.1mg