Back in December, my son's teacher sent home some extra bananas leftover from the class snack. So in return, I made him a banana bread 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 dairy 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 Gluten Free Chocolate Banana Bread
- It's so moist.
- It's really easy to make and doesn't require a mixer.
- It's gluten free and dairy free!
Ingredients In Chocolate Banana Bread
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 ½ 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 - This chocolate banana bread is already filled with chocolate flavor, even without the chocolate chips. But can you ever really have too much chocolate??
Enjoy Life Brand 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.
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 1 - Combine all of the dry ingredients (flour, cocoa powder, baking powder, baking soda, cinnamon and sugar) in a large bowl and whisk together.
- 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 egg mixture and whisk until smooth.
- Step 4 - Pour the wet ingredients into the dry and add the mashed banana. Fold together with a spatula until the dry ingredients are incorporated.
- Step 5 - Add in the chocolate chips.
- Step 6 - Pour into your prepared pan and bake.
Frequently Asked Questions
Because of the dark color, it can be tricky to know if the 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.
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.
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.
If you're looking for more banana ideas, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Double 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 ½ Cup Ripe banana, mashed 2-3 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.
- Crack the eggs into a second smaller bowl. Whisk the eggs until frothy, like soap bubbles.
- Add the oil and vanilla to the eggs and whisk until smooth.
- Pour the wet ingredients into the dry and add the mashed banana. Fold together about 10 strokes.
- Add ¾ cup of the chocolate chips and fold a few more times until their evenly distributed.
- 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.