Gluten-Free Chocolate Chip Banana Bread

Soft and fluffy banana bread with chocolately chunks and swirls

Gluten provides structure to bread, which helps trap the gas and bubbles created by yeast and leaveners like baking soda. This is what makes breads soft and fluffy in the baking process. Gluten-free bread obviously lacks this, which makes it typically so dense and tough. Fruit has fiber in it which can help trap gas and bubbles the way gluten does. This makes banana and pumpkin breads work really well gluten-free.

I like the use chopped dark or semi-sweet chocolate instead of chocolate chips. When you chop chocolate it creates little shavings in addition to the big chunks that create chocolately swirls which I love. Chocolate chips work well, too, though!

This recipe is great to prep at the beginning of the week and has for breakfast throughout!