Gluten-Free Double Chocolate Banana Bread with Chocolate Chips
This moist and decadent banana bread combines the natural sweetness of ripe bananas with rich cocoa powder and melted chocolate chips for an intensely chocolatey experience. The gluten-free flour creates a tender crumb that rivals traditional wheat-based versions, while the bananas provide natural moisture and subtle fruit flavor that complements the chocolate beautifully. Perfect for breakfast, afternoon snacks, or dessert, this recipe transforms overripe bananas into an indulgent treat that both gluten-free and traditional bakers will love. The double dose of chocolate from cocoa powder and chips makes this banana bread exceptionally rich and satisfying.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease a loaf pan
- 2
Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a mixing bowl
- 3
Mix mashed bananas, sugar, vegetable oil, beaten eggs, and vanilla extract in another bowl
- 4
Combine wet and dry ingredients until just mixed
- 5
Fold in chocolate chips
- 6
Pour batter into prepared loaf pan
- 7
Bake for 60 minutes or until toothpick inserted in center comes out clean
- 8
Cool in pan for 10 minutes, then transfer to wire rack to cool completely
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture in the final bread.
Don't overmix the batter once you add the dry ingredients to prevent a tough, dense texture.
Test doneness with a toothpick - a few moist crumbs are okay, but wet batter means more baking time needed.
Good to Know
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Flavor improves after overnight rest.
Serve sliced at room temperature, optionally warmed for 10-15 seconds in microwave.
Common Mistakes
Use room temperature eggs to avoid curdling the batter
Don't skip the cooling time in the pan to prevent the bread from falling apart
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
works for non-GF diets
General Alternatives
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before serving.
What if I don't have gluten-free flour?
Regular all-purpose flour works perfectly as a 1:1 substitute, but the bread will no longer be gluten-free.
Can I reduce the sugar content?
You can reduce sugar by up to 1/4 cup, but the bread will be less sweet and slightly less moist.