Breads, Cakes

Chocolate Chip Banana Bread

Is there such a thing as too many banana bread recipes? I don’t think so. After all, isn’t banana bread a food group in its own right? If not, it should be.

Chocolate Chip Banana Bread {gluten free, diary free} 1 | The Pink Rose Bakery

This particular banana bread is an adaptation of the easy banana bread I posted not so long ago. The difference here is not just the addition of chocolate chips but I also lightened up the flours and made it dairy free by replacing the butter with oil.

Chocolate Chip Banana Bread {gluten free, dairy free} 3 | The Pink Rose Bakery

It is just as moreish and is delicious smothered in peanut butter, especially for breakfast . . .

I don’t think I need to say any thing more.


Chocolate Chip Banana Bread {gluten free, dairy free} 2 | The Pink Rose Bakery

Chocolate Chip Banana Bread


  • 80ml oil – either vegetable or sunflower
  • 75g agave syrup
  • 75g coconut sugar
  • 2 large eggs
  • 4 bananas, mashed
  • 88g buckwheat flour
  • 88g sorghum flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 60g dark chocolate chips, dairy free if needed


  1. Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease and line a 2 pound loaf tin with non-stick baking paper.
  2. Mix all of the ingredients together, adding them in the order above and mixing well in-between each addition.
  3. Pour into the prepared tin and bake for 45 – 55 minutes, until risen and golden brown and a skewer inserted into the centre comes out clean.
  4. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  5. Can be eaten slightly warm. Store in an air-tight container.

© The Pink Rose Bakery 2015


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