Gluten Free Banana Bread Chocolate Chip Cookies: Soft, Chewy & Easy

Gluten free banana bread chocolate chip cookies are more than just a cozy recipe, they’re a reflection of my story. I’m Matteo Romano, a Tuscan-born chef turned U.S. transplant, and founder of GoldenGlutenFree.com. I grew up in Italy, baking rustic loaves and rich pastries, never imagining I’d one day need to cut gluten from my life.

After years of unexplained fatigue, I learned I was gluten-intolerant. That diagnosis changed the way I cooked, but not my love for flavor and comfort. These gluten free banana bread chocolate chip cookies capture all of that. They’re soft, chewy, full of ripe banana sweetness and rich chocolate flavor, and they’re 100% gluten free.

They’ve become one of the most loved recipes on the site, especially when fall rolls in and you need something sweet to go with your coffee or chai. Whether you’re new to gluten-free baking or a seasoned home cook, this is a recipe you’ll want to keep on repeat.

Gluten Free Blueberry Cinnamon Swirl Banana Bread

Matteo

Gluten free Blueberry Cinnamon Swirl Banana Bread is packed with ripe bananas, bursts of blueberries, and a cozy cinnamon sugar swirl. It’s a comforting, beginner-friendly recipe that brings the soul of autumn to your kitchen.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Bread

Cuisine American

Servings 10 slices

Calories 220 kcal

Equipment

• loaf pan (9×5-inch)
• mixing bowls
• whisk
• parchment paper

Ingredients

  

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Dry Ingredients

• 1 3/4 cups gluten-free all-purpose flour with xanthan gum
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon

Wet Ingredients

• 3 ripe bananas mashed
• 2 large eggs
• 1/3 cup olive oil or melted coconut oil
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup dairy-free milk such as almond or oat milk

Add-ins

• 3/4 cup blueberries fresh or frozen (do not thaw)

Cinnamon Swirl

• 2 tbsp coconut sugar
• 1 1/2 tsp cinnamon

Optional Topping

• oats or chopped nuts for topping

Instructions

 

• Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with oil.
• In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
• In a large bowl, mash bananas. Add eggs, oil, maple syrup, vanilla, and milk. Whisk until fully combined.
• Stir dry ingredients into wet until just combined. Do not overmix. Gently fold in blueberries.
• Pour half of the batter into the loaf pan. Sprinkle with the cinnamon sugar mixture. Add remaining batter and swirl gently with a butter knife.
• Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 10 minutes.
• Cool in pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.

Notes

Use overripe bananas for best flavor. Toss blueberries in flour before folding into the batter to prevent sinking. Allow the bread to cool fully before slicing for best texture.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 27mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 50IUVitamin C: 3mgCalcium: 40mgIron: 1.2mg

Keyword banana bread, blueberry, cinnamon swirl, gluten-free

Tried this recipe?Let us know how it was!

Ingredients for Gluten Free Banana Bread Chocolate Chip Cookies

Here’s everything you’ll need to make gluten free banana bread chocolate chip cookies at home. These pantry-friendly ingredients come together quickly and easily:

• 1 large ripe banana, mashed
• 1 egg, room temperature
• 1/3 cup coconut oil (or melted butter)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup gluten-free rolled oats (optional for texture)
• 1/2 cup chocolate chips (dairy-free if needed)

Need more banana ideas? Try my One Bowl Gluten-Free Banana Bread for a simple, nourishing loaf.

How to Make Gluten Free Banana Bread Chocolate Chip Cookies

This easy recipe takes just 30 minutes from start to finish.

1. Preheat your oven
Set to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the wet ingredients
In a large bowl, combine the mashed banana, egg, coconut oil, brown sugar, and vanilla. Stir until smooth.

3. Mix the dry ingredients
In another bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Stir in the oats if using.

4. Combine wet and dry
Add the dry mixture to the wet mixture. Stir gently until just combined. Fold in chocolate chips.

5. Scoop and bake
Drop spoonfuls onto the prepared tray. Bake for 10–12 minutes, or until the edges are golden brown.

6. Cool and enjoy
Let the cookies sit on the baking tray for 5 minutes before transferring to a wire rack.

Want something similar in bite-sized form? Try Mini Gluten-Free Vegan Apple Muffins.

Tips for Perfect Gluten Free Banana Bread Chocolate Chip Cookies

Here’s how to get the best texture and flavor every time:

• Use overripe bananas: The blacker the peel, the better the cookie.
• Don’t overmix: Stir just until the dough comes together.
• Chill the dough: Optional, but 20 minutes in the fridge helps cookies hold their shape.
• Bake on parchment: Prevents sticking and promotes even browning.

Looking for a creamy companion to go with your cookies? Try my Dairy-Free Gluten-Free Cheesecake with Berry Topping.

Variations to Try

You can easily customize your gluten free banana bread chocolate chip cookies with the following ideas:

• Nutty Crunch: Stir in chopped walnuts or pecans.
• Extra Chocolate: Add white or dark chocolate chunks for richness.
• Spiced Up: Add a pinch of nutmeg or clove for a deeper fall flavor.
• Vegan Version: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and vegan chocolate chips, similar to my Vegan Gluten-Free Chocolate Chip Cookies.
• Oat-Free Option: Simply omit the oats for a smoother cookie texture.

For more fall inspiration, don’t miss the Gluten-Free Dairy-Free Pumpkin Pie.

How to Store Gluten Free Banana Bread Chocolate Chip Cookies

Keep your cookies fresh with these simple tips:

• Room Temp: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps well for up to a week.
• Freeze: Freeze for up to 2 months in a zip bag. Reheat in the microwave for 10 seconds or enjoy as-is.

Craving something fast? The Gluten-Free Mug Cake is your go-to for late-night sweet cravings.

Final Thoughts

These gluten free banana bread chocolate chip cookies are everything I love about fall, warm, nostalgic, and packed with flavor. They’re simple to make, full of wholesome ingredients, and completely wheat-free. If you’ve been missing that banana bread goodness in cookie form, this recipe is your answer.

Make them once and they’ll become a regular in your kitchen.