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Wheat Free Cinnamon Chocolate Chip Banana Bread

This Wheat Free Cinnamon Chocolate Chip Banana Bread is tender and full of banana and chocolate flavour!

Well I have to admit that my journey to eating wheat free is challenging.  Especially in the baking department. But I have had some success, and this banana bread is one of them!

Even if you aren’t eating wheat free, this bread is worth making.  It’s delicious and packed with nutrition!  This loaf was gone in less than a day, I kid you not!  It’s moist, full of banana flavour and you get some chocolate in every bite.  Plus the addition of cinnamon chips sends this bread over the top!

Try it warm out of the oven…gooey warm cinnamon-y chocolate banana flavour.

Wheat Free Cinnamon Chocolate Chip Banana Bread

The orange-brown flecks in this bread are the cinnamon chips. They are a really nice addition to this loaf!


Wheat Free Cinnamon Chocolate Chip Banana Bread

This Wheat Free Cinnamon Chocolate Chip Banana Bread is tender and full of banana and chocolate flavour!


  • 1 cup oat flour
  • 3/4 cup almond flour (meal)
  • 1/2 cup sorghum flour
  • 2 tbsp ground chia seeds
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 large bananas (a good heaping 1 cup of mashed bananas)
  • 1/4 cup honey
  • 1/4 cup unsweetened coconut milk (I use Coconut Dream)
  • 2 eggs
  • 3 tbsp vegetable oil
  • 3 tbsp unsweetened applesauce
  • 2 tsp vanilla
  • 1/2 cup chocolate chips
  • 1/4 cup cinnamon chips (optional)


  1. Preheat your oven to 350 degrees.
  2. In a large bowl combine the oat flour, almond flour, sorghum flour, chia seeds, cinnamon, baking powder, baking soda and salt.
  3. In another bowl whisk together the eggs, honey, milk, oil, apple sauce vanilla and mashed banana. Mix thoroughly.
  4. Add the banana mixture to the flour mix, and stir until just combined.
  5. Stir in the chocolate and cinnamon chips.
  6. Let the batter sit for at least 5 minutes.
  7. Pour the batter into a prepared loaf pan. I like to line mine with wax or parchment paper.
  8. Bake for 45-55 minutes. The cake is done when a toothpick inserted into the middle comes out clean.
  9. Let the loaf cool for about 10-15 minutes before devouring!

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Recipe adapted from edible perspective


Don’t be afraid of the ingredients – they’re not too expensive and they are easy to find or make yourself!  Here are some tips!

  • You can make this loaf completely gluten free by using gluten free oats and gluten free baking ingredients and chocolate.
  • You can make your own oat flour and almond flour by using a food processor to grind them down until you have a coarse flour like consistency.  Just make sure not to over grind your almonds or you will end up with almond butter!
  • I used a coffee grinder to grind my Chia seeds.  Costco carries a big bag of Chia seeds and they are relatively inexpensive.
  • FYI sorghum is a cereal grain, and you can find the flour at most grocery stores.
  • I buy my flours (when I don’t make them) at Bulk Barn.  They’re inexpensive and ready to go!


I hope you try this and love it like we did!

Here are 3 other banana bread recipes that you might enjoy too! These are good old-fashioned banana breads.
Best Ever Banana Bread
Banana Berry Bombs
Best Ever Banana Muffins

Have a delicious day!

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  1. My hubby and I are dropping weight like crazy on the wheat-free diet! Love this recipe. Will have to try it.
    Thanks Jo-Anna!

  2. Oh goodness!!! I must try that bread!! YUM!!

    Thanks so much for partying at The DIY Dreamer.. From Dream To Reality! Can’t wait to see what you link up tomorrow evening!!

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  4. This is delicious! I didn’t have sorghum flour so used spelt instead and it was great. The second time I made it (ahem, second time… this week, that is…), I used almond milk instead of the coconut and it was also good. Thanks for yet another keeper!

  5. Ummm…this is DEADLY good. I like heavier banana loaves and the addition of chia here is so awesome for the texture. I will be making this recipe again and recommending it to others.