Gluten Free Double Chocolate Banana Bread

Moist gluten free double chocolate banana bread is the perfect way to use up those ripe bananas. It's so simple to make with very little hands-on time. It results in a beautiful sweet, moist, and chocolatey banana bread that you can eat for an indulgent breakfast, snack, or dessert!

Recipe Development

We usually have a banana bread on the go at some point in the month as we always seem to have ripe bananas. As I already added my gluten free chocolate chip banana bread and gluten free blueberry banana bread, I wanted to add a chocolate banana bread for those of you, like myself, who love chocolate!

Why just settle for chocolate when it can be made double chocolate and the addition of the chocolate chips adds pockets of chocolate gooeyness to each slice.

I tested this recipe with both unsweetened Greek yogurt and then sour cream and they both work just as well.

I have been testing my recipes with different gluten free flours. This recipe worked well with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Dove's Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.

📋 Ingredients Notes

• Butter melted and cooled before adding to the recipe. I used unsalted butter. If using salted butter you can omit the salt from the recipe.
• Gluten free all purpose flour - I tested this recipe with a pre-made blend of gluten-free flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Doves Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.
• Sugar - I used regular sugar in this recipe, but light brown sugar will also work well.
• Cocoa powder - I prefer to use dutch processed cocoa powder.
• Baking soda - also known as bicarbonate of soda. Always check the brand is gluten free.
• Bananas - Mashed large ripe bananas. Try and use as ripe as bananas as possible as this will have the best flavor and add sweetness.
• Eggs - Use large eggs at room temperature.
• Greek yogurt or sour cream. Both will work in this recipe and add moisture to the banana bread.
• Vanilla extract - adds additional flavor.
• Hot water - will help add moisture and increase the chocolate flavor of the cocoa powder.
• Chocolate chips - Save a small handful of chocolate chips for sprinkling on top. Always check that your chocolate chips are gluten free as some brands may contain gluten. You might find my gluten free chocolate information helpful.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free double chocolate banana bread.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat oven to 175°c/340°F/Gas Mark 4.

Melt the butter in short bursts in the microwave and set aside to cool.

In a large bowl, mix the gluten free flour, sugar, cocoa powder, salt, and baking soda.

Step 2: In a separate bowl, mash the bananas.

Tip: Use ripe bananas, as this really makes all the difference. It adds moisture and sweetness to the recipe.

Step 3: Add the melted butter, eggs, and vanilla extract to the mashed bananas and whisk together.

Step 4: Add the wet ingredients to the bowl with the dry ingredients and then add the hot water, whisk well until fully combined.

Mix in the chocolate chips, keeping a small handful aside.

Step 5: Pour the batter into the lined baking pan and spread evenly. Sprinkle the remaining chocolate chips on top of the batter.

Step 6: Bake in the center of the oven for 50-60 minutes. Check your bread with a skewer, and when it comes out almost clean, it's ready to be moved to the cooling rack. Leave the double chocolate banana bread in the pan until fully cooled, as it will be too delicate to slice while still warm.

Tip: Don't overbake, as this will result in the banana bread drying up and won't be as moist.