Gluten, Lactose and Yeast Free Banana and Milk Chocolate Chip Loaf - #bakingwithvickiie - YoutubeRandom

Gluten, Lactose and Yeast Free Banana and Milk Chocolate Chip Loaf - #bakingwithvickiie

Hello There!

Today I am showing you how to make my banana and milk chocolate chip loaf. But of course, it is going to be gluten free, lactose free and yeast free.


If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!



140g Dairy Free Butter, softened
140g Caster Sugar
2 Medium Sized Eggs, beaten
140g Gluten Free Self Raising Flour
2 Bananas, very ripe if possible
100g Dairy Free or Lactose Free Milk Chocolate, chopped into small pieces

Chopping Board
Bread Tin/Pan
Baking Paper
Cake Release Spray or Oil Spray
Mixing Bowl
Wooden Spoon/Electric Hand Whisk
Cake Tester/Skewer/Toothpick/Teaspoon Handle
Cooling Rack


Firstly, measure out and prepare all of your ingredients. Then preheat your oven to 180C/160C Fan/Gas 4. Also, grease and line your pan.

Grab your mixing bowl, wooden spoon/electric hand whisk, spatula and all of your ingredients.

Add your butter and your sugar to your mixing bowl and mix together until light and fluffy.

Add in the eggs and, again, beat together until well combined and smooth.

Now is the time to add your flour, but first add some of your flour to your chocolate pieces and mix together until fully coated. This stops your chocolate sinking to the bottom of your loaf while baking.

After that, add your flour a little at a time to your mixture mixing all the time until fully combined.

Add your mashed bananas to the mixture until and mix until fully combined.

Now add in your chocolate chips and mix until fully combined for a final time.

Tip your mixture into your bread tin, using your spatula to make sure as much of the mixture as possible goes in your bread tin, and bake for 50 – 55 minutes. You can check if these are cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and see if it comes out clean; touch it and it bounces back up; or finally, they are golden-brown on top.

Leave the bread tin to cool for 10 minutes on a cooling rack and then remove the banana loaf onto the cooling rack, leaving it to cool completely.


Previous Video:

Previous Baking Video:

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Gluten Free Self-Raising Flour (One Pack):

Gluten Free Self-Raising Flour (Five Packs):


Chopping Board:

Bread Tin/Pan:

Mixing Bowl:

Wooden Spoon:

Electric Hand Whisk:


Cake Tester:

Cooling Rack:


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