This gluten-free chocolate chip banana bread recipe gets its name because it is infinitely variable to meet the needs of your dwindling pantry. You can use it as a jumping off point then sub any gluten-free or paleo flour you have on hand. Most gluten-free flours can be subbed for the coconut flour at a 2:1 ratio. Meaning, 1 cup GF flour in place of ½ cup coconut flour. I’ve used white rice, AP GF flour, almond and oat flour in this recipe. All work great.
Preheat the oven to 350 degrees F. Line a loaf pan with two strips of parchment paper width and length-wise.
In a large mixing bowl, combine the banana, eggs, maple syrup or honey, nut butter, and vanilla and beat until smooth. Stir in the flour, baking soda, cinnamon, and salt until just combined. Fold in the chocolate chips or chunks.
Transfer the batter to the prepared pan and smooth the top.
Bake in the oven for 45 minutes to an hour, until the top is nicely brown and a toothpick or knife comes out clean. Rest in the pan until cool enough to touch, about 10 minutes. Then slice and enjoy.