Chocolate Chip Banana Bread

All Purpose Flour Blend, Recipes

When we were first testing our Newton’s No Gluten All Purpose Flour Blend we knew it had to make a great Banana Bread. Banana bread is a staple of the home baking world and incredibly easy to prepare. Nothing beats a fresh slice of chocolate chip banana bread. This recipe can easily be made without dairy and works with appropriate egg replacer. Remember, softer Bananas are better for Banana bread – brown bananas that are deemed past their prime for eating create much better flavour than their less ripe bright yellow buddies.  Enjoy!

Dry Ingredients

  • 2 cups Newton’s No Gluten All Purpose Flour Blend
  • 1.5 tsp. baking powder
  • 0.5 tsp. baking soda
  • 0.25 tsp. salt
  • 0.25 tsp. ground cinnamon
  • 0.125 tsp. ground nutmeg
  • 1 tsp xanthan gum

Wet Ingredients

  • 2 eggs (beaten)
  • 1.5 cups of mashed banana (5 medium bananas)
  • 1 cup of sugar
  • 0.5 cups of cooking oil or melted butter


  • 0.5 cups of chocolate chips


  • Preheat oven to 350F
  • Grease one 9x5x3 pan, two 7.5×3.5×2 pans, 8 mini loaves pan or a 12 cupcake pan.
  • Combine dry ingredients in large bowl and make a well in the center.
  • Combine wet ingredients in another bowl.
  • Add wet ingredients to the dry ingredients, stir until just moistened.
  • Fold in chocolate chips.
  • Scoop into pans

Bake accordingly:

  • 350F for 55-60 minutes for one 9x5x3 pan
  • 350F for 40-45 minutes for two 7.5×3.5×2 pans
  • 350F for 28-30 minutes for mini loaves or cupcakes
  • Cool  in pan(s) for 10 minutes before removing and cooling on wire racks.
  • Enjoy!