Double Chocolate Banana Bread (Gluten Free) - Moist, flavourful, chocolatey and just super delicious – 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. Gluten free banana bread recipe. Banana dessert. Gluten free desserts. Gluten free recipes. Easy dessert ideas. Chocolate recipes. Chocolate chip banana bread. #bananabread #glutenfree

Double Chocolate Banana Bread (Gluten Free)

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.

Course Dessert
Cuisine Gluten Free
Keyword chocolate banana bread, easy banana bread recipe, easy dessert recipe, gluten free banana bread, how to make banana bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 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

Instructions

  1. 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.)

  2. Mix the mashed bananas with the lemon juice and set aside.

  3. In a bowl, whisk together the melted butter, caster (superfine) sugar and light brown sugar until pale and fluffy. 

  4. Add the mashed bananas, sour cream (or yogurt), eggs and vanilla paste, and whisk until well combined.

  5. 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.

  6. Add most of the chocolate chips into the banana bread batter, and mix until they're evenly distributed.

  7. Transfer the batter into the lined loaf tin, smooth out the top, and sprinkle with the leftover chocolate chips.

  8. 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.

  9. 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.)

  10. Storage: The gluten free double chocolate banana bread keeps well in a closed container in a cool dry place for 3 - 4 days.