Back in December, my son's teacher sent home some extra bananas leftover from the class snack. So in return, I made him a loaf of banana bread with pecans and sent it back to school. Since then, my home has been flooded with leftover bananas every week. LOL! So I've been working up new ways to use bananas, besides my standard banana bread recipe. That is how this gluten free chocolate banana bread recipe was born. Filled with cocoa and allergen free chocolate chips, this banana bread will satisfy the chocoholic in your life!
Why You'll Love This Recipe
- It's so moist.
- It's really easy to make and doesn't require a mixer.
- It's gluten free and dairy free!
- Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes. You can use the flour blend of your choice just make sure it has xanthan gum. Different flour blends may produce different results. For the best outcome, weigh your flour.
- Cocoa Powder - This recipe uses regular unsweetened cocoa powder, not dutch process. Hershey brand is widely available and gluten free.
- Baking Powder & Baking Soda - because banana bread is so heavy and the chocolate is acidic, we will want a little of both types of leavening agents in this recipe.
- Cinnamon - Just a touch to give the flavor some depth.
- Sugar - This recipe only uses plain white sugar. The bananas provide plenty of moisture, so brown sugar isn't necessary.
- Eggs - The eggs provide structure for the loaf. I haven't tried egg replacements with this recipe. If you do, let me know how it works in the comments.
- Oil - I typically use olive oil or melted refined coconut oil in my bakes. Any light flavor cooking oil will work. I don't recommend butter for this recipe.
- Vanilla - To provide some sweetness.
- Bananas - It wouldn't be a banana bread without bananas. I used a total of 1 ⅓ cups of mashed bananas in this recipe, which was about 3 medium sized bananas. If you have extra large bananas, you may only need 2.
- Allergen Free Chocolate Chips - Enjoy Life brand chocolate chips are my favorite for baking. I have used their full sized dark chocolate morsels in this recipe. However, any brand of allergen free chocolate chips will do.
See recipe card for complete ingredient list with measurements.
- Peanut Butter Chocolate Banana Bread: Incorporate peanut butter into the batter for a delicious combination of flavors. You can also swirl melted peanut butter on top before baking.
- Chocolate Banana Nut Bread: Add chopped nuts like walnuts, pecans, or almonds to the batter for added crunch and flavor.
- Mocha Banana Bread: Mix in instant coffee granules or espresso powder to create a mocha-flavored banana bread that combines coffee and chocolate.
- Salted Caramel Chocolate Banana Bread: Drizzle caramel sauce and a sprinkle of sea salt on top before baking for a sweet and salty contrast.
- Orange Chocolate Banana Bread: Add orange zest and dark chocolate chips to create a citrusy and chocolaty fusion.
- Almond Joy Banana Bread: Incorporate chopped almonds, coconut flakes, and chocolate chips to replicate the flavors of an Almond Joy candy bar.
How to Make a Chocolate Banana Bread
Banana bread, or any quick bread, can be made using the muffin method for mixing. No mixer is required.
STEP 2: Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.
STEP 3: Add the oil and vanilla to the beaten egg. Whisk until smooth.
STEP 4: Mash the bananas with a fork until they are wet and pulpy.
STEP 5: Add the wet ingredients and mashed banana to the dry ingredients. Fold together with a spatula about 10 strokes.
STEP 6: Add the chocolate chips to the batter and fold together about 5 more strokes to combine.
STEP 7: Spread the chocolate banana bread batter into a lined loaf pan. Sprinkle a few more chocolate chips on top and bake!
To check for done: gently poke the top center of the loaf with one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.
Banana bread should be stored in an airtight container. It will last 3-4 days. It can be kept at room temperature, but if you’re in a warmer climate you will want to refrigerate your banana bread. In warmer temperatures the bananas will continue to ripen after the banana bread is baked and it can create a fermented flavor.
To freeze banana bread, once the loaf is completely cool wrap it in plastic wrap or aluminum foil. Place the wrapped bread inside a freezer bag and remove as much air as possible. Frozen banana bread should last 3-4 months.
When you are ready to eat, simple thaw the bread overnight in the refrigerator then serve.
Because of the dark color, it can be tricky to know when the chocolate banana bread is done. Test the banana bread by gently poking it in the center of the loaf. If the top springs right back then it is fully cooked. If it leaves and indentation then it needs to cook longer. At that point, you should check it every few minutes.
You can also test the banana bread by feeling the top of the loaf. If it starts to feel like a crust, then the outside is done cooking, even if the inside is not. Gently lay a piece of aluminum foil over the top of the cooking loaf to prevent the top from browning further.
The most likely reason is too much liquid. This can happen if your bananas are a little larger and so too much mashed banana is added. Try measuring the mashed banana to make sure it’s the same as the recipe.
The second most likely cause is undercooking the banana bread. It’s trick to tell when chocolate banana bread is done because of the dark color. See the answer above to find out how to check it is fully cooked.
Yes, you want to use very ripe bananas because the bananas sweeten and the the flavor gets stronger the riper they are.
You can use the same banana bread batter to make 12 regular sized muffins or bake in a 9x9 square pan. The cook time will be reduced to around 25-28 minutes.
More banana recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Chocolate Banana Bread
- 1 ⅔ Cup Gluten Free 1-to-1 Flour Blend (245 g) I use Bob's Red Mill
- ⅓ Cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- 1 Cup Sugar
- 2 Eggs
- 6 Tablespoon Oil olive oil or melted refined coconut oil
- 1 ½ teaspoon Vanilla
- 1 ⅓ Cup Ripe banana, mashed about 3 medium bananas
- 1 Cup Allergen Free Chocolate Chips divided
- Preheat oven to 350F degrees. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda. cinnamon and sugar. Whisk together.1 ⅔ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
- Crack the eggs into a second smaller bowl. Whisk the eggs until frothy, like soap bubbles.2 Eggs
- Add the oil and vanilla to the eggs and whisk until smooth.6 Tablespoon Oil, 1 ½ teaspoon Vanilla
- Pour the wet ingredients into the dry and add the mashed banana. Fold together about 10 strokes.1 ⅓ Cup Ripe banana, mashed
- Add ¾ cup of the chocolate chips and fold a few more times until their evenly distributed.1 Cup Allergen Free Chocolate Chips
- Pour the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.
- Allow the batter to rest about 10 minutes before baking.
- Bake in preheated oven for 55-60 minutes. Check top after about 40 minutes to see if a crust has formed. If so, lay a piece of aluminum foil over the loaf and continue to bake until inside is fully cooked. To check for done, gently poke the center of the loaf with one finger. If the top springs right back then it's done cooking, if it leaves an indentation then it needs to continue to bake. Check again after 3 minutes.
- Remove fully cooked banana bread to a wire rack and cool in the pan. After 15 minutes, remove from the pan and continue to cool on the wire rack.
- Store leftover banana bread in an airtight container in the refrigerator for best results.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.