Indulge in this rich, moist, and decadent gluten free chocolate banana bread. Perfect for breakfast or a snack with your coffee!
Everyone loves Classic Banana Bread. In fact, My Gluten-Free Banana Bread recipe is one of my favorites on this site. It’s the perfect comfort food! But what happens when you combine chocolate and banana bread? You get my gluten free chocolate banana bread recipe. This moist and delicious banana bread is the perfect combination of rich chocolate and sweet bananas. And the best part? It’s easy to make at home with just a few simple ingredients. Keep reading for step-by-step instructions on how to make your own I gluten-free chocolate banana bread at home that will have everyone coming back for more.
Ingredients needed for chocolate banana bread
(for exact measurements, see the recipe card below)
Flour: I recommend a 1:1 gluten free baking flour for this recipe. I used Bob’s Red Mill Gluten-free 1-to-1 baking flour. But also, Cup4Cup is my go-to for gluten free baking
Overripe Bananas: For the best flavor, use overripe bananas. ( The brown bananas on the counter ). Overripe bananas are sweeter and will give your bread the perfect amount of natural sweetness
Chocolate Chips: I love using Nestle Toll House Semi-sweet morsels in this recipe. They are gluten free and they are also free from the eight major food allergens: peanuts, tree nuts, eggs, milk, wheat, soy, fish, and shellfish.
Coconut sugar: for sweetness
coconut oil: if you do not have coconut oil, a mild oil such as avocado oil or light olive oil may also be used.
Non-Dairy Milk: you can use almond milk cashew milk or use soy or oatmilk to keep this recipe nut free if needed.
Baking Soda and Salt: Baking soda is a leaving agent ( a substance that causes dough to expand by releasing gas once mixed with liquid, acid or heat) and salt is added in to help with flavor
vanilla extract: for sweetness and flavor
how to make gluten free chocolate banana bread
Ok lets make some chocolate banana bread magic!
Best practice: make sure you have all of your ingredients and read through this easy recipe first. It will ensure that you get every step right!
Preheat your oven before you start. The oven temperature should be 350 degrees.
1. Prepare the Wet Ingredients: In a large mixing bowl, peel and mash the ripe bananas until smooth. Then add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.
2. Add Dry Ingredients: In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.
3, Add Chocolate Chips: Gently fold in the chocolate chips into the batter. Reserve a few for sprinkling on top if desired.
4. Bake: Pour the batter into the prepared loaf pan( grease the pan or line it with parchment paper for easy removal), spreading it evenly. Sprinkle any extra chocolate chips you saved on the top on the batter
5. Place the loaf tin in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
6. Cool: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
Make sure to transfer the entire loaf to a wire rack to cool completely, which should take approximately 1 hour.
How to Store Your Gluten Free Chocolate Banana Bread
Banana bread is the perfect treat to make ahead and put in the freezer for later.To freeze, cool completely to room temperature, then wrapt the loaf in plastic wrap , then aluminum foil. Thaw overnight in the fridge or on the counter. This method also works on individual slices.
You can also store leftover banana bread in an air-tight container on the counter or in the refrigerator for up to one week.
Gluten Free Baking Tips
- The best way to measure your gluten-free baking flour, make sure you “level” your flour. Meaning, spoon the flour into the measuring cup and then use a knife to level off the top
- For the best results, remember that gluten free baked goods don’t have the same properties as regular bread, and is more dense. SO overmixing is a factor in whether your gluten free banana bread is doughy or moist.
So if you are looking for a delicious and gluten free treat for an afternoon snack or a treat with your morning coffee ,look no further than this gluten free chocolate banana bread recipe.
Happy Baking!
Looking for More Gluten Free Recipes?
gluten free chocolate banana bread
Ingredients
- 2 ripe bananas
- 1 1/2 cups gluten-free flour I used Bob’s Red Mill Gluten-free 1-to-1 baking flour
- 1/2 cup coconut sugar
- 1/2 cup vegan chocolate chips I used Nestle Toll House semi-sweet morsels
- 1/3 cup coconut oil
- 1/3 cup milk of your choice I used soy milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease loaf pan or line it with parchment paper for easy removal.•Prepare the Wet Ingredients: In a mixing bowl, peel and mash the ripe bananas until smooth.•Then add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.•Add Dry Ingredients: In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.•Add Chocolate Chips: Gently fold in the vegan chocolate chips into the batter. Reserve a few for sprinkling on top if desired.•Bake: Pour the batter into the prepared cake pan, spreading it evenly. If you saved some chocolate chips, sprinkle them on top of the batter.•Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.•Cool: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.•Afterward, transfer the cake to a wire rack to cool completely, which should take approximately 1 hour.
Nutrition
