Gluten-Free Double Chocolate Banana Bread

Gluten-Free Double Chocolate Banana Bread

Ultra-moist, rich, and packed with chocolate — you’d never know it’s gluten-free and honestly, you'd probably think it's chocolate cake.

Prep Time: 15 mins Bake Time: 50–60 mins Total Time: ~1 hr 10 mins Yields: 1 loaf (8–10 slices)

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This is the chocolate banana bread you make when you want something that feels like dessert but still works for a snack, breakfast, or “my kids won't stop asking me for treats” situation.

It’s deeply chocolatey, insanely moist, and made with simple ingredients — no weird textures, no dry crumb, and you can easily make the recipe gluten-free or not.

• 9×5 Metal Loaf Pan
• Parchment Paper Sheets
• Mixing Bowls

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Ingredients

Wet Ingredients

• 1 ½ cups (330g) very ripe mashed banana (about 3 large)
• ⅓ cup (80ml / ~105g) pure maple syrup
• ¼ cup (50g) brown sugar
• ⅓ cup (75ml) avocado oil (or melted butter)
• 2 large eggs, room temperature
• ¼ cup (60g) Greek yogurt (or sour cream)
• 1 tsp vanilla extract

Dry Ingredients

• 1 ¼ cups (150g) gluten-free 1:1 flour (I use Bob’s Red Mill GF 1:1 Baking Flour)
• ½ cup (50g) cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• ½ tsp cinnamon (optional, enhances chocolate flavor)

Mix-Ins

• ¾ cup (130g) chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and lightly grease.

2. In a large bowl, whisk together the mashed banana, maple syrup, brown sugar, oil, eggs, yogurt, and vanilla until smooth and glossy.

3. In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

4. Add the dry ingredients into the wet and gently mix until just combined. Do not overmix — gluten-free batter gets weird fast.

5. Fold in the chocolate chips.

6. Pour batter into prepared pan, smooth the top, and sprinkle extra chocolate chips over the top.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

8. Let cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Bananas matter: The darker and spottier, the better. This is where your sweetness and moisture come from.
• Don’t overbake: This is the difference between bakery-level and dry disappointment.
• Make it bakery-style: Sprinkle flaky salt on top after baking for that sweet/salty moment.

Storage & Shelf Life

• Store covered at room temperature for up to 2 days
• Refrigerate up to 5 days (bring to room temp before serving)
• Freeze slices individually for up to 2 months

Kid Tip: Warm a slice for 10–15 seconds and add a few extra chocolate chips on top — it turns into a melty, brownie-like treat they’ll lose their minds over.