Moist, flavourful and chocolatey – this double chocolate banana bread is the ultimate comfort food. Easy to make, gluten free and generously studded with chocolate chips, it really doesn’t get much better than this.
I get very philosophical when it comes to chocolate. If you’ve been around these parts before, you’ve probably heard (read?) me say (write?) at least one of the following:
When in doubt, add chocolate.
Whatever the question, chocolate is the answer.
When it comes to chocolate, more is more.
And these statements are all irrefutably, 100% definitely true. Now, I’m adding a new truth-that-is-my-life-philosophy to my repertoire:
Double the chocolate, double the fun.
And when this double fun comes in the form of a double chocolate banana bread… you know you’re in for a treat.
This double chocolate banana bread is the ultimate comfort food. It’s self-care in the form of warm slices of caramelised goodness, the sweetness of bananas balanced by the bitterness of cocoa powder, and the chocolate chips still slightly melted… because there’s no way we’re waiting for it to cool completely.
It’s also dead easy to make, and gluten free to boot. The bananas, sour cream (or yogurt) and almond flour keep it nice and moist for days – although, let’s be real, there’s no way this deliciousness will last that long. I give it two hours, tops.
Before we get to the bits and bobs of making this wonderful banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make double chocolate banana bread?
The ingredients are the usual suspects, and you probably have all of them in your pantry already (for the full recipe, including ingredient quantities, scroll down to the bottom of this page):
- mashed ripe bananas
- lemon juice
- melted unsalted butter
- caster (superfine) sugar
- light brown sugar
- sour cream or yogurt
- vanilla paste (or extract)
- plain gluten free flour blend (you can use plain all-purpose flour if you don’t need it to be gluten free)
- almond flour
- xanthan gum (not needed if you’re using all-purpose wheat flour)
- cocoa powder
- baking powder
- baking soda
- as many chocolate chips as your heart desires
Making the double chocolate banana bread couldn’t be easier:
- Mix the mashed bananas and lemon juice together, to minimise any browning of the bananas.
- Whisk together butter and the two types of sugar.
- Add the mashed bananas, eggs and vanilla, and mix until combined.
- Add the dry ingredients, and mix well.
- Mix in most of the chocolate chips, and transfer the batter into a lined loaf tin.
- Smooth out the top, sprinkle with the remaining chocolate chips, and bake.
- Once baked, be really impatient and burn your tongue on the hot banana bread.
- Become scarily territorial whenever somebody wants a slice.
- Have a confused moment when half of the banana bread is already “mysteriously gone”. Blame the banana-stealing ninja monkeys.
- Proceed to eat the rest of the banana bread.
(I am only 25% joking with the last four points…)
How long do you bake banana bread?
For perfectly baked double chocolate banana bread (baked in a loaf tin with dimensions 8 inch/21 cm x 4 inch/11 cm x 3 inch/7 cm), I recommend baking it at 355 ºF (180 ºC) for about 1 hour 10 minutes. Depending on how your oven is calibrated, the baking time can vary slightly. The best way to judge the doneness of the banana bread is to insert a toothpick or skewer into the middle and when it comes out clean or with only a few crumbs attached, you know it’s done.
Because this is a double chocolate banana bread with chocolate chips mixed in, be careful not to confuse melted chocolate chips with unbaked batter when you do the toothpick test.
The long baking time can mean that the banana bread can start browning very quickly (this is sometimes difficult to judge with the dark chocolate batter), so I recommend covering it with kitchen/aluminium foil (shiny side up) about 30 minutes into baking.
This will slow down the rate of top browning, while allowing the banana bread to be perfectly baked inside.
How do you keep banana bread moist?
There are several ingredients that ensure your banana bread stays nice and moist for up to 3-4 days: the bananas (obviously), the sour cream and the almond flour.
All these ingredients ensure the banana bread is soft and moist and wonderful – so long as you follow the recipe, you don’t need to worry about dry banana bread. I recommend keeping the cooled banana bread in a closed container in a cool dry place, which further prevents it from drying out.
Can you bake the double chocolate banana bread in a different size/shape of baking tin?
While loaf tins are the preferred shape of baking tins when it comes to banana bread, you can definitely bake your double chocolate banana bread in a round cake tin or a rectangular/square baking tin.
In that case, you will have to adjust the baking time. Keep the oven temperature at the recommended 355 ºF (180 ºC) – when it comes to changing the baking tin size and shape (or even scaling a recipe up or down), always adjust the baking time and NOT the oven temperature.
When you go from a deep loaf tin to a shallower round/rectangular baking tin, the batter thickness will decrease, which generally means you will have to decrease the baking time by at least 10 minutes. To determine when it’s perfectly baked, I recommend doing the “toothpick test” (see the How long do you bake banana bread? answer above).
This covers most of the tips and tricks for making the most perfect double chocolate banana bread EVER.
Now, however, the important question: because there’s bananas in this double chocolate banana bread, we can totally call it breakfast, right?
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Double Chocolate Banana Bread (Gluten Free)
- 1 1/2 cups (330 g) mashed bananas (3 medium bananas)
- 3 tsp lemon juice
- 1 1/4 sticks (140 g) unsalted butter, melted
- 3/8 cup (75 g) caster/superfine sugar
- 3/8 cup (75 g) light brown sugar
- 1/4 cup (60 g) sour cream or yogurt
- 2 medium eggs, room temperature
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 1 3/4 cups + 2 tbsp (225 g) plain gluten free flour blend (I've used Doves farm plain gluten free flour blend, which doesn't contain xanthan gum)
- 3/8 cup (45 g) cocoa powder
- 1/2 cup (50 g) almond flour
- 1/4 tsp xanthan gum (omit if your GF flour blend already contains xanthan)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 - 1 cup (90 - 175 g) chocolate chips
- Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of the loaf tin: 8 inch/21cm long, 4inch/11cm wide and 3inch/7cm high.)
- Mix the mashed bananas with the lemon juice and set aside.
- In a bowl, whisk together the melted butter, caster (superfine) sugar and light brown sugar until pale and fluffy.
- Add the mashed bananas, sour cream (or yogurt), eggs and vanilla paste, and whisk until well combined.
- Sift together the plain gluten free flour blend, cocoa powder, almond flour, xanthan gum, baking powder, baking soda and salt, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.
- Add most of the chocolate chips into the banana bread batter, and mix until they're evenly distributed.
- Transfer the batter into the lined loaf tin, smooth out the top, and sprinkle with the leftover chocolate chips.
- Bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour to 1 hour 10 minutes, or until well risen and an inserted toothpick/skewer comes out clean. If the banana bread starts browning too quickly or too much, cover it with aluminium foil (shiny side up) about 30 minutes into baking, and continue baking until done.
- Once baked, allow it to cool in the tin for 5 - 10 minutes, then remove out of the tin and allow to cool completely on a wire cooling rack. (Although it's rather wonderful still slightly warm.)
- Storage: The gluten free double chocolate banana bread keeps well in a closed container in a cool dry place for 3 - 4 days.