Gluten Free Double Chocolate Banana Bread

5 from 1 vote

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!

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 352kcal

Author: Amanda

Equipment

8"x 4" loaf pan

Ingredients

Ingredients for gluten free double chocolate banana bread

110 grams unsalted butter melted and cooled
175 grams gluten free all purpose flour
100 grams sugar
50 grams Dutch processed cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum omit if flour blend already contains xanthan gum.
2 ripe bananas
2 large eggs
50 grams greek yogurt or sour cream
1 teaspoon vanilla extract
60 milliliters hot water
150 grams chocolate chips

Instructions

How to make gluten free double chocolate banana bread

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.
In a separate bowl, mash the bananas.
Add the melted butter, eggs, and vanilla extract to the mashed bananas and whisk together.
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.
Pour the batter into the lined baking pan and spread evenly. Sprinkle the remaining chocolate chips on top of the batter.
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 the bread will be too delicate to slice while it is still warm.

Notes

Tips:

Tip #1: Use ripe bananas, as this really makes all the difference. It adds moisture and sweetness to the recipe.
Tip #2: Don't overbake, as this will result in the banana bread drying up and won't be as moist.
Tip #3: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.

Nutrition