Gluten-Free Chocolate Chip Banana Bars are a classic banana bar recipe with chocolate added and made gluten-free.
Gluten free flours and bananas just go together. The strong flavor of bananas works really well in covering up some of the tastes that gluten free flours have. The moistness of the bananas also helps the texture of gluten free baked goods.
In our house we love bananas. And although we eat a lot of them, I almost always have a few over ripe ones sitting on the counter. These banana bars work perfectly for those times you need to use them up.
These gluten free chocolate chip banana bars are perfect for lunch boxes and snacks. They also freeze great. You really cannot go wrong with these.
Looking for more gluten free banana recipes? Here are a few of my favorites.
Banana Baked Oatmeal (Use gluten free oats)
Gluten Free Chocolate Chip Banana Bars
Gluten-Free Chocolate Chip Banana Bars are a classic banana bar recipe made gluten-free.
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed or equal to 1 cup
- 1 cup semi-sweet chocolate chips
Instructions
- In a mixing bowl, cream butter and sugar.
- Add the eggs, sour cream, and vanilla.
- Combine the sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda, and salt, and gradually add to the creamed mixture.
- Stir in bananas until combined.
- Stir in chocolate chips.
- Spread into a greased 15-in. x 10-in. x 1-in. baking pan. ( My pan is 11x17x1 and it worked fine but they are a little thinner)
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool and enjoy!
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 154mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 2g
Nutritional values are approxomite and aren't always accurate.
Hi Lynn,
Just wondering if you have some ideas for substituting out the sour cream in this banana chocolate chip bars recipe. We don’t do dairy but I love using your recipes!! I am never sure if there is a replacement for the sour cream, yogurt, and buttermilk ingredients. Any ideas would be appreciated. Thanks so much!
The sour cream helps make this really moist. I think you could probably up the banana a little and use a dairy substitute for the rest. I have not tried it though, so I am not sure the exact amounts.
We’re going GF this year and I’d love to try these! Can I substitute the different flours you used with the equivalent amount of a GF flour blend?
I usually prefer to use individual flours for better results, however I know that is overwhelming when first going gluten free. So yes, I think a blend would work fine in this one. It is a moist and flavorful recipe, so I think a blend would work fine. I will say that Bob’s Red Mill 1 to 1 gf blend is my favorite gluten free blend. So it is the one I would recommend trying in it.