Here’s a moist, rich, and completely gluten-free Chocolate Banana Bread recipe — easy to make and naturally sweetened with ripe bananas
Gluten-Free Chocolate Banana Bread Recipe
Time
Prep: 15 minutes
Bake: 55–65 minutes
Total: ~1 hour 20 minutes
Yield
1 loaf (about 10 slices)
Ingredients
Dry ingredients:
1 ½ cups (180 g) gluten-free all-purpose flour blend (with xanthan gum)
½ cup (45 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Wet ingredients:
3 medium ripe bananas (about 1 ¼ cups mashed)
⅓ cup (80 ml) melted coconut oil or butter
½ cup (100 g) coconut sugar or brown sugar
2 large eggs (room temperature)
1 tsp pure vanilla extract
½ cup (120 ml) milk or non-dairy milk (almond, oat, or coconut milk)
Optional mix-ins:
½ cup (90 g) dark or semi-sweet chocolate chips
¼ cup (30 g) chopped walnuts or pecans
Instructions
Preheat oven:
Heat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mash bananas:
In a large bowl, mash the bananas until smooth (a few small lumps are fine).
Combine wet ingredients:
Add the melted coconut oil (or butter), sugar, eggs, vanilla, and milk to the mashed bananas. Whisk until well combined.
Combine wet + dry:
Add the dry ingredients to the banana mixture. Stir until just combined — don’t overmix!
Add mix-ins:
Fold in chocolate chips and nuts (if using).
Bake:
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle a few extra chocolate chips if desired.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Cool:
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
For extra moisture, add 2 tbsp Greek yogurt or sour cream to the batter.
Make it vegan: use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and plant-based milk.
Add a swirl: mix 2 tbsp peanut butter or almond butter into the top of the batter before baking.
Storage: keeps 3 days at room temp or up to 1 week refrigerated. Freezes beautifully for up to 3 months.
