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Gluten-Free Chocolate Chip Banana Bread

Take your banana bread Gluten-Free with this recipe from HERSHEY’S Kitchens. HERSHEY’S Chocolate Chips pair deliciously with ripe bananas to make a tasty loaf.

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories350
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium390 mg16% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars15 g
Protein5 g
Vitamin A6% DV
Vitamin C4% DV
Calcium0 mg20% DV
Iron4% DV
  Amount Per Serving % DV *
Calories350
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium390 mg16% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars15 g
Protein5 g
Vitamin A6% DV
Vitamin C4% DV
Calcium0 mg20% DV
Iron4% DV
  • 2/3 cup butter or margarine , softened
  • 1-1/3 cups sugar
  • 4 eggs
  • 3-1/2 cups gluten-free all-purpose baking mix
  • 2 cups mashed ripe banana
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions

  • 1. Heat oven to 350°F. Lightly grease two 8x4x2-inch loaf pans.
  • 2. Beat butter and sugar in bowl on medium speed of mixer until creamy. Add eggs, one at a time, beating well after each addition. Add baking mix alternately with banana to butter mixture, beating until smooth after each addition. Fold in small chocolate chips. Evenly divide batter into prepared pans.
  • 3. Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pans to wire rack; cool completely. For easier slicing, wrap in foil and store overnight. Makes 2 loaves (16 servings).
  • NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.

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