Gluten-Free Banana Bread with Apricots and Chocolate

This gluten free banana bread is a light dessert, perfect next to a cup of good coffee

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If you’ve been reading our blog, you know that we absolutely LOVE coffee. In other words, our morning coffee has become a bit of a ritual and we absolutely love that. So we’ll let you in on a little secret what makes morning coffee perfect above all else is a delicious coffee cake to go with it.

But, buying a good gluten-free alternative for coffee cake is a struggle, so we decided to experiment with our own recipes a while back. Certainly, whatever we could cook in our own kitchen 

This particular recipe is the love child of many hybrids we tried here in the Foodtastic kitchen and we can finally say we are satisfied. So strap on for a gluten-free banana bread wonder with chocolate chips and apricots that will make your summer mornings magical.

Short note: if you really want to keep this low calorie, it works wonderfully with a mix of stevia and erythritol replacing the sugar in it.

Ingredients for the Gluten Free Banana Bread with Apricot and Chocolate Chips


We have a house rule in the Foodtastic kitchen – always choose organic and NEVER try to save when it comes to butter – best quality butter = best taste in your recipes.

Brown Sugar and Coconut Sugar

You can replace these with white sugar or sweeteners of your choice ( to clarify, any sweetener works, as long as they’re recommended for baking)


Again, choose organic, free range eggs for the best taste.

Gluten Free Flour

You can buy a baking mix or simply go with rice flour.

Ripe bananas

The ripper the fruits, the sweeter your bread will be. In conclusion, riper bananas mean you can use less sugar.

Preserved apricots

You can use apricots from a homemade or store brought preserve, just make sure it’s no sugar or only lightly sweetened.

Chocolate Chips

You can use your choice of chocolate chips – white chocolate, dark chocolate or milk chocolate all work great depending to preferences. As a result, you will have slightly different taste variations, depending on your choice.

A dash of salt, a dash of rum and baking powder

Salt is there to enhance the sweet taste, the dash of rum is there for flavor and baking powder can be replaced with baking soda or a mix of the both if you prefer.

How to make Gluten Free Banana Bread with Apricot and Chocolate Chips

Step 1

First, dice your apricots finely and store them in the fridge until you are done with preparations.

Step 2

After that, preheat oven at 320 F, meanwhile prepare your cake pan.

Step 3

Mix room temperature butter with sugar until you have a light fluffy cream.

Step 4

Add one egg at a time to your mixture. Separatedly, mix your dry ingredients. Pour wet ingredients over dry ones and mix.

Step 5

Smash bananas in bowl and add them to your batter. Most importantly, don’t over mix here, the cake will taste delicious with small pockets of unmixed banana mush.

Step 6

Takes about 45 to 55 minutes in the oven – check if done during baking with a toothpick ( if it comes out dry, you’re good)

Gluten Free Banana Bread with Apricots and Chocolate Chips

Easy to make, tastes like heaven

Prep time: 15 min | Baking Time: 55 min | Difficulty: Medium |

  • 3 oz butter
  • 1 oz brown sugar
  • 1 oz coconut sugar
  • 2 eggs
  • 3.5 oz gluten free flour
  • 2 ripe bananas
  • 4 preserve apricots chopped
  • 1.7 oz chocolate chips
  • a dash of rum
  • baking powder
  • a dash of salt

1. Chop finely and drain about 4-5 preserve apricots. Preheat your oven to 350 F and prepare your cake pan by either coating it with butter and flour or using a baking shit.

2. In a bowl mix your dry ingredients. In a different bowl start with butter and mix it with sugar until fluffly. Add eggs one at a time and finally a dash of rum. 

3 Mash your bananas to the consistency you prefer.

4. Add your wet ingredients over your dry ones, mix with a spatula until well incorporated. Add the mashed bananas, but make sure not to overmix.

5. Bake for 55 minutes or until pick comes out clean.


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