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Learn to make the best gluten free chocolate banana bread with ripe bananas, chocolate chips, and cocoa powder! This moist gluten-free quick bread is perfect for an afternoon snack or simple dessert that the whole family will love.
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We’ve had a change of plans here in the cottage.
My 1-year-old has suffered from terrible head-to-toe eczema since he was 5 months old, and no matter what we did, what cream or remedy we tried, he couldn’t get any relief. We finally ran an allergy panel on him, and it came back with a whole host of food allergies.
I’ve built this blog on sourdough recipes, and now my sweet boy can’t have any of them.
Are we going to panic? Fret? Wring our hands?
Well, yes, but only for a moment.
And then we’re going to pivot. PIVOT!
(Please tell me you’ve seen that iconic episode of “Friends”?)
My panic quickly subsided and was replaced by a determination to feed my son all the delectable foods he deserves without the allergens that have wrecked his skin.
First up on the list was gluten free chocolte banana bread.
“Why not regular banana bread?” you ask. “Why go straight for the chocolate?”
Because when you’re world is turned upside down and you can’t have any of your normal foods, you need chocolate, and lots of it.
I am so thrilled with how this gluten free chocolate banana bread recipe turned out. I was worried it would be dry or boring, but it was none of those things!
Now, to be fair, I was determined to enjoy this for the sake of my son, but I still had to impress my husband. I’ve mentioned before that my sweet husband has Sky. High. Expectations for food. This chocolate banana bread earned his seal of approval.
So, if you need a gluten free chocolate banana bread for a personal allergy but also need it to impress picky eaters without an allergy, you’re in the right place. Let me tell you all about it.
What Makes This Gluten Free Chocolate Banana Bread So Good
This gluten free chocolate banana bread is incredibly moist and tender thanks to ripe bananas, coconut milk, and coconut oil. If you’ve lived in the gluten-free world for a while, you know that dry is typically the default. But not here! Cocoa powder gives the loaf a deep chocolate flavor, while chocolate chips add extra richness in every bite, without being overly sweet.
Unlike many gluten-free baked goods that can turn out dry or crumbly, this recipe uses simple techniques like allowing the batter to rest so the gluten-free flour can fully hydrate. We also bloom flaxseed meal in water to help hold the crumb together. The result is a soft, bakery-style loaf that slices beautifully and stays moist for days.
Why You’ll Love This Gluten Free Chocolate Banana Bread
- This gluten free chocolate banana bread is rich, chocolatey, and incredibly moist.
- It uses simple pantry ingredients and comes together quickly.
- The bananas add natural sweetness and help keep the loaf tender.
- Chocolate chips and flaky sea salt create a delicious sweet and salty topping.
- It’s perfect for breakfast, dessert, or an afternoon snack.
- It’s dairy-free thanks to coconut oil and coconut milk. Just be sure to use dairy-free chocolate chips!
Ingredients You’ll Need
To make this gluten free chocolate banana bread, you’ll need a few simple ingredients that work together to create a soft, flavorful loaf.
- Ripe bananas – Provide natural sweetness and moisture.
- Lemon juice – Brightens the flavor and helps balance sweetness.
- Flaxseed meal and water – Creates a flax mixture that adds structure and moisture.
- Coconut oil – Adds richness and keeps the loaf tender.
- Granulated sugar – Sweetens the bread and helps create a soft crumb.
- Brown sugar – Adds deeper flavor and extra moisture.
- Egg yolks – Help create structure and richness in the batter.
- Coconut milk – Keeps the loaf soft and dairy free.
- Vanilla extract – Enhances the chocolate and banana flavors.
- Gluten-free flour blend – The base of the recipe that keeps it completely gluten-free.
- Cocoa powder – Gives the bread its rich chocolate flavor.
- Baking powder and baking soda – Help the loaf rise properly.
- Chocolate chips – Tops the bread for a little burst of chocolate.
- Flaky sea salt – Optional but delicious for finishing the loaf.
How to Make Gluten Free Chocolate Banana Bread
Step 1: Preheat the oven. Preheat the oven to 350°F and line a loaf pan with parchment paper.
Step 2: Prepare the flax mixture. In a small bowl, combine the flaxseed meal and water. Stir well and set aside for several minutes to bloom and thicken.
Step 3: Mash the bananas. In a separate bowl, mash the bananas until mostly smooth. Stir in the lemon juice and set aside.
Step 4: Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the melted coconut oil, sugar, and brown sugar. Mix until well combined.
Step 5: Add the egg yolks. Add the egg yolks and mix until fully incorporated.
Step 6: Add remaining wet ingredients. Mix in the coconut milk, vanilla extract, and the bloomed flaxseed mixture until smooth.
Step 7: Add the bananas. Stir in the mashed banana and lemon juice mixture until evenly combined.
Step 8: Add the dry ingredients. Add the gluten free flour, cocoa powder, baking powder, and baking soda. Mix just until combined, being careful not to overmix.
Step 9: Let the batter rest. Allow the batter to sit for 10–15 minutes so the gluten free flour can fully hydrate. This step helps create a better texture in the finished bread.
Step 10: Transfer to the pan. Pour the batter into the prepared loaf pan and spread it evenly using the back of a spoon.
Step 11: Add toppings. Sprinkle chocolate chips over the top and finish with a light sprinkle of flaky sea salt.
Step 12: Bake the bread. Bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 13: Cool before slicing. Let the banana bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Gluten Free Chocolate Banana Bread
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Allow the batter to rest before baking so the gluten-free flour can properly hydrate. This step prevents the bread from being dry and crumbly.
- Do not overmix the batter once the dry ingredients are added to avoid a dense loaf.
- Check the bread with a toothpick near the end of baking to prevent overbaking.
- Let the bread cool completely before slicing so the loaf holds together well.
- For extra flavor, sprinkle flaky sea salt on top before baking.
Variations and Substitutions to Try
This gluten free chocolate banana bread is easy to customize depending on what you have on hand!
- Stir chocolate chips directly into the batter for chocolate in every bite.
- Add chopped walnuts or pecans for texture.
- Swap the 4 egg yolks for 2 whole eggs if egg whites are not a concern
- Replace coconut oil with melted butter if dairy is not a concern.
- Use dairy free chocolate chips to keep the recipe completely dairy free.
- Omit the coco powder and increase the flour slightly for a classic gluten-free chocolate chip banana bread
How to Store Gluten Free Chocolate Banana Bread
Store leftover gluten free chocolate banana bread in an airtight container at room temperature for up to three days.
For longer storage, refrigerate the loaf for up to five days. The bread can also be sliced and frozen for up to three months. Simply thaw slices at room temperature or warm them gently before serving.
FAQs about Gluten Free Banana Bread
Why is my gluten free banana bread crumbly?
Gluten free baked goods can become crumbly if the flour does not have time to hydrate. Letting the batter rest before baking helps create a softer texture. The bloomed flaxseed meal also helps bind the bread together, so don’t skip that step!
Can I freeze gluten free chocolate banana bread?
Absolutely! Slice the loaf and store the slices in a freezer-safe container or bag. Thaw at room temperature before serving.
What gluten free flour works best for banana bread?
A good quality gluten-free all-purpose flour blend like Bob’s Red Mill works best for gluten free chocolate banana bread.
Gluten Free Chocolate Banana Bread (Easy Double Chocolate Recipe)
Ingredients
- 1 tbs ground flaxseed meal
- 3 tbs water
- 3 bananas, mashed
- 1 tbs lemon juice
- 140 grams melted coconut oil (3/4 cup)
- 60 grams canned coconut milk (preferably the thick part if your milk is separated, about 1/4 cup)
- 75 grams brown sugar (1/4 cup + 2 tbs)
- 75 grams cane sugar (1/4 cup + 2 tbs)
- 4 egg yolks, room temperature
- 1 tsp vanilla extract
- 275 grams gluten-free flour blend (2 1/4 cups + 2 tbs, see note 1)
- 45 grams coco powder (1/4 cup + 2 tbs)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
Instructions
- Preheat the oven. Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Prepare the flax mixture. In a small bowl, combine the flaxseed meal and water. Stir well and set aside for several minutes to bloom and thicken.
- Mash the bananas. In a separate bowl, mash the bananas until mostly smooth. Stir in the lemon juice and set aside.
- Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the melted coconut oil, sugar, and brown sugar. Mix until well combined.
- Add the egg yolks. Add the egg yolks to the mixture and mix until fully incorporated.
- Add remaining wet ingredients. Mix in the coconut milk, vanilla extract, and the bloomed flaxseed mixture until smooth.
- Add the bananas. Stir the mashed banana and lemon juice mixture into the batter until evenly combined.
- Add the dry ingredients. Add the gluten-free flour, cocoa powder, baking powder, and baking soda. Mix just until combined, being careful not to overmix.
- Rest the batter. Let the batter sit for 10–15 minutes so the gluten-free flour can fully hydrate. This helps improve the texture and structure of the finished loaf.
- Transfer to the pan. Pour the batter into the prepared loaf pan and spread evenly.
- Top the loaf. Sprinkle chocolate chips over the top and finish with a light sprinkle of flaky sea salt.
- Bake. Bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool before slicing. Allow the banana bread to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- I use this gluten-free flour blend from Bob’s Red Mill.
You’re Going to Love This Gluten Free Banana Bread
Whether you have a gluten allergy or you’re accomodating someone else’s, you’re going to swoon for this gluten free chocolate banana bread. It’s moist, decadent, and topped with chocolate for aloaf that’s equally perfect for an afternoon snack or simple dessert. If you want a little extra decadence, stir in a few extra chocolate chips into the batter before pouring it into the pan. Happy baking!
[…] I tackled gluten-free chocolate banana bread because we desperately needed a chocolate pick-me-up. This week I went for the classic gluten free […]