Why do I need to let the batter rest before baking?

Gluten-free flours (especially almond flour and starches) absorb liquids at a slower rate than traditional wheat flour. Letting this gluten-free banana bread batter rest for 30 minutes allows the flours to fully hydrate, resulting in a smooth, rich texture without grittiness.

Can I use a different flour instead of blanched almond flour?

Blanched almond flour provides moisture to keep this gluten-free banana bread loaf from drying out. If you have a nut allergy, a 1:1 ratio substitute of oat flour or extra 1:1 gluten-free baking flour will work. Keep in mind the final bake may turn out slightly denser.

How should I store this banana bread so it stays moist?

Keep the loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and store it in the refrigerator for up to 1 week, or freeze individual slices wrapped tightly for up to 1 month.

Can I use coconut sugar instead of brown sugar?

Yes, you can. Coconut sugar works as a 1:1 replacement for brown sugar. It adds a subtle caramel note that pairs well with the pecans, though the overall loaf may be slightly less sweet and have a slightly darker finish.

What mix-in options can I use instead of standard chocolate chips?

You can easily customize your loaf by using dark chocolate, walnuts or dried cranberries as mix-ins depending on your flavor preference and texture goals.

Moist Gluten-Free Banana Bread with Chocolate Chips and Pecans (Dairy-Free)

Name: Moist, Gluten-Free Almond Flour Banana Bread with Chocolate & Pecans
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 1/4 cups ripe bananas, mashed (about 3 large spotty bananas); 2 large eggs, room temperature; 1/3 cup coconut sugar or light brown sugar; 1/3 cup avocado oil or melted coconut oil; 1/4 cup unsweetened almond milk or dairy-free half and half; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1 cup 1:1 gluten-free baking flour blend (with xanthan gum); 1/2 cup blanched superfine almond flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 1/2 cup dairy-free dark chocolate chips; 1/2 cup chopped raw pecans (plus extra for topping)

Our Nourished Kitchen

19 hours ago

3 min read

Ultra-moist gluten-free and dairy-free banana bread with rich chocolate chips and crunchy pecans. The perfect, easy recipe everyone will love!

Gluten-Free Chocolate Chip and Pecan Banana Bread on a wooden board, with bowls of chocolate chip and pecans, plates, and forks on a table

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𝗝𝘂𝗺𝗽 𝘁𝗼 𝗥𝗲𝗰𝗶𝗽𝗲 ↓

Gluten-Free Banana Bread with Chocolate and Pecans, sliced on white plates with a knife on a wooden board.

The gluten-free flour blend I use in this Moist, Gluten Free, Almond Flour Banana Bread with Pecans Recipe includes:

Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.

𝗦𝗵𝗼𝗽 𝗠𝘆 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀

If you love this recipe for Gluten Free Banana Bread with Chocolate Chips and Nuts, check out our full collection of Breakfast Recipes.

Check out other great gluten-free, dairy free recipes to add to your family's meal rotation here:

Two Flaky Gluten Free Dairy Free Chicken Pot Pies

Flaky & Savory Chicken Pot Pie

Stack of gluten-free pancakes topped with strawberry halves and blueberries on a white plate, with berry bowls and a pink cloth in the background.

Fluffy Gluten-Free Pancakes

Icing drizzles over six cinnamon streusel muffins in paper cups on a wooden board, close-up with warm bakery feel

Soft Cinnamon Swirl Muffins

A plate of Gluten-Free Crispy Banana Chocolate Chip waffles with whipped cream and chocolate chips

Crispy Banana Chocolate Waffle

How to Make Banana Bread with Chocolate Chips and Pecans (Gluten-Free and Dairy-Free)

Freshly extra moist dairy free banana bread with pecans and chocolate chips on a cutting board with a knife and kitchen towel.

Ingredients List

Ingredient Notes:

Bananas: the browner and spottier, the sweeter and more flavorful your banana bread will be.
Apple Cider Vinegar: I love using this in gluten-free baking; it interacts with the leaveners to lighten the batter even more.
Gluten-Free 1:1 Baking Flour: I used Better Batter Original Blend Certified Gluten-Free Flour
Almond Flour: My favorite to use is: Bob's Red Mill Superfine Almond Flour
Chocolate Chips: You can use dairy-free chocolate chips or regular, depending on your preference. These are a great dairy-free option: Enjoy Life Semi-Sweet Mini Chocolate Chips.

Step 1: Prep the Loaf Pan

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting. Spray it lighly with avocado oil. I am using our Lodge Pre-Seasoned Cast Iron Loaf Pan.

Empty cast iron loaf pan lined with parchment paper on a wooden cutting board, ready for baking.

Step 2: Mix the Wet Ingredients:

In a large bowl, whisk together the mashed bananas, eggs, avocado oil, almond milk, apple cider vinegar, brown sugar, and vanilla extract until fully combined and smooth.

Top view of a glass bowl with peeled bananas, two eggs, and wet ingredients for Gluten-Free Banana Bread on a wooden board, ready for mixing.

Blue glass bowl filled with the wet ingredients for Gluten-Free Banana Bread on a wooden cutting board, top view.

Step 3: Mix Dry Ingredients

In a separate medium bowl, combine the 1:1 gluten-free flour, almond flour, cinnamon, baking powder, baking soda, and sea salt. Whisk well to break up any almond flour lumps and evenly distribute the cinnamon.

Clear glass bowl with dry ingredients for Gluten-Free Banana Bread with Chocolate and Pecans on a wooden countertop.

Step 4: Combine Wet and Dry then Add Chocolate Chips

Pour the dry ingredients into the wet mixture. Gently fold with a rubber spatula just until combined and no raw flour pockets remain. Carefully fold in the chocolate chips and pecans.

Two glass bowls on a wooden board for Gluten-Free Banana Bread with Chocolate Chips: one with wet ingredients, one with dry ingredients, ready for mixing.

Glass bowl of Gluten-Free Banana bread on a wooden cutting board, seen from above in a kitchen prep scene

Glass mixing bowl with gluten-free banana bread batter topped with chopped pecans and chocolate chips on a wooden countertop.

Step 5: Rest the Gluten-Free Banana Bread Batter (30 minutes):

Let the batter rest in the mixing bowl at room temperature for 30 minutes. The gluten-free banana bread batter will visibly thicken and look fluffier as the flours hydrate and the leavening agents activate.

Step 6: Preheat Oven, Transfer to Pan, then Top:

Preheat your oven to 350°F. Gently scoop the rested batter into your prepared 9x5-inch loaf pan and smooth the top with your spatula. Scatter a generous handful (1-2 TBSP) of extra chocolate chips and pecans across the top surface.

Step 7: Bake and cool

Bake at 350°F for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (no wet batter). Cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack to cool completely to room temperature before slicing.

Freshly baked dairy free banana bread with pecans in a black pan, with bowls of chips and pecans on a cooling rack.