The most delicious and moist Gluten-Free Chocolate Banana Bread! It's super chocolaty but you can still taste the banana, and the texture is unreal! Days later it's still soft and moist. Super easy recipe comes together in 15 minutes!
Gluten-Free Double Chocolate Banana Bread
An easy recipe for the most delicious and moist Gluten-Free Chocolate Banana Bread!
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So excited for you to try this Gluten-free Double Chocolate Banana Bread!
It has quickly become a family favorite!
It is an EASY recipe that yields a gluten-free Chocolate Banana Bread with a fabulous soft and moist texture (I know “moist” is a funny word for some, but have you ever had dry, crumbly gluten-free bread? This is not that!) and amazing flavor – super chocolaty but you can still taste the banana.
And it’s the type of quick bread that’s perfect anytime— for entertaining, for brunch, for dessert or a simple snack, though I won’t tell if you eat it for breakfast!
And as I mentioned above, it is an EASY gluten-free recipe!
Before we get to the ingredients, I want to point out that there is a cooking video on this page so you can see how easy it is to make.
And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
So let’s make the Gluten-Free Double Chocolate Banana Bread!
You’ll need 12 ingredients in total:
4 ripe bananas
butter or dairy-free butter
unsweetened apple sauce
gluten-free all purpose flour (with xanthan gum) (we used GFJules, affiliate link)
unsweetened cacao powder
semi-sweet chocolate chips
Pro tip: you want to use ripe bananas when making banana bread. They mash better, mix into the bread better and give better flavor. I have made banana bread with non-ripe bananas and it’s really not the same.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Double Chocolate Banana Bread…
The batter comes together in 4 simple steps:
Mash the bananas, then mix them in a stand mixer (or hand held mixer) to make sure extra mashed.
Add eggs, melted butter, sugar and vanilla and mix to combine.
In a separate bowl, combine dry ingredients with a whisk, pastry cutter or fork. Then add to wet ingredients.
Stir in chocolate chips.
The batter will be thick but spreadable, and it will already smell chocolaty and yummy!
Spread batter into a prepared baking pan (I just greased and floured the pan, but parchment paper works great too especially if you don’t want to smudge any of the chocolate chips when taking it out)
Then top with extra chocolate chips and bake!
Your kitchen will smell amazing!
Pro tip: Check at 45 minutes and if the top is done but the center needs a few extra minutes, cover loosely with foil and continue baking. My oven is consistently 48 minutes!
And do not over bake — you will know it is done when a toothpick comes out clean (minus a chocolate chip perhaps!) and it pulls away from the edges of the pan slightly.
Let cool in the baking pan for 20-30 minutes, then remove from pan and continue to cool on baking rack.
Slice into it and enjoy!
The texture will be fabulously soft and moist. And the bread will be packed with chocolate chips! If you don’t want as many chocolate chips, you could cut back.
And the flavor is super chocolaty but you can still taste the banana.
Who wants a slice?
It’s a perfect gluten-free snack or dessert anytime!
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!
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!
*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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...