Gluten-Free Double Chocolate Banana Bread
The most delicious and moist Gluten-Free Chocolate Banana Bread! It's super chocolaty but you can still taste the banana and the soft texture is unreal! Super easy recipe comes together in 15 minutes or less!
Servings: 1 loaf
Ingredients
- 4 ripe bananas, mashed approximately 1 1/2 cups or just a little less
- 4 tablespoons salted butter or dairy-free butter, melted
- 1 large egg
- ¼ cup unsweetened apple sauce
- ½ cup granulated sugar
- 1½ teaspoon vanilla extract
- 1½ cups gluten-free all purpose flour with xanthan gum we use GF Jules (affiliate link)
- ½ cup + 1 tablespoon unsweetened cacao powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips divided (use less for less chocolate flavor)
Instructions
- Preheat oven to 325 degrees F, and grease and flour a 10 inch loaf pan (or line it with parchment paper)*. Set aside.
- In large bowl, mix the mashed bananas to mash them even further.
- Add egg, melted butter, apple sauce, sugar and vanilla and mix to combine.
- In a separate small bowl combine flour, cacao, baking soda, baking powder and salt using a pastry cutter, whisk or fork.
- Add dry ingredients to wet ingredients and mix to combine. Do not over-mix.
- Mix in 3/4 cup chocolate chips (use only 1/2 cup for less chocolate flavor)
- Spoon batter into prepared baking pan and spread evenly. Top with remaining 1/4 cup chocolate chips. Bake 45-50 minutes or until toothpick comes our clean. Pro tip, check at 45 minutes and if the center is not cooked fully but the top is done, cover loosely with foil and continue baking. Do not over-bake.
- Let cool in the pan for 20-30 minutes. Remove from pan and cool on wire baking rack. Slice and enjoy!
Notes
*Parchment paper works great if you don't want to smudge any of the chocolate chips when taking it out of the pan.
*Storing -- I store quick breads by wrapping them in wax paper, then foil. Leave out at room temperature for 1-2 days or store in the refrigerator for up to a week.
*Freezes well for up to 3 months. I like to slice before freezing sometimes so that then I can take out one piece at a time whenever we want it.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I made this recipe this weekend….so delicious! I had exactly 4 bananas sitting on my counter going bad (or extra ripe) 🙂
I ended up making the recipe vegan and it was still delicious. I ended up having to bake it for almost 2 hours but it came out perfectly! HIGHLY recommend this one!
Happy you loved it! Would love to know what you used as the egg substitute… thanks!
I made this recipe but made muffins instead of a loaf! I forgot to add the chocolate chips to the batter before putting it in the pan so I sprinkled a good amount on the tops of the muffins! I baked them on 325 degrees and started the timer for 15 minutes. They ended up taking 18 minutes to bake. They look amazing! They rose perfectly! I will let you know how they taste!
I made this with all applesauce since I didn’t have bananas and was craving cake! It was a bit TOO moist even though I cooked it the usual amount of time (48 min). The taste was great though!
I’ve made this chocolaty good bread several times now and it is hands-down amazing. If you like chocolate, you will not be disappointed. I used semi-sweet chocolate chunks instead of chips and really liked the outcome. It is moist and delicious, and although the chocolate flavor is the star, the banana flavor comes through nicely.
So happy you love it!! Thank you!!