How to Make Double Chocolate Banana Bread:
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.
Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, and instant coffee until combined.
Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
Recipe Adaptations:
- Add 1 cup chopped nuts and/or shredded coconut
- Replace coconut sugar with regular brown sugar or raw cane sugar
- Use low-carb chocolate chips and a zero sugar sweetener for a lower sugar version of this recipe
- Looking for a paleo banana bread recipe? Follow my Paleo Banana Bread Recipe for an almond flour version, of my Coconut Flour Banana Bread recipe for a coconut flour version.
Looking for a muffin version of this recipe?? Simply follow my Gluten-Free Chocolate Banana Muffins recipe!
More Gluten-Free Banana Bread Recipes:
- Paleo Poppy Seed Almond Banana Bread
- Flourless Chocolate Black Bean Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Paleo Double Chocolate Banana Bread
- Flourless Oatmeal Banana Bread
- Flourless Chickpea Banana Bread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Gluten-Free Double Chocolate Banana Bread
Ingredients
- 4 large ripe bananas mashed (1.5 cups)
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup ghee or butter, melted
- 1 1/2 cups gluten-free all-purpose flour
- 2/3 cup cocoa powder
- 2/3 cup coconut sugar
- 1 Tbsp instant coffee granules optional
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.
- Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
- In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, instant coffee, and chocolate chips until combined.
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
- Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
Thank you for shareing all the gluten free recipes ive had Celiac for over 10yrs and you appreciate new ideas, taste, and treats.
Vangie Perez
I’m not a fan of gluten-free flour. Can I use almond flour?
Hi Denise,
You can follow this recipe for the almond flour version: https://www.theroastedroot.net/paleo-double-chocolate-banana-bread/ Enjoy! xoxo
Delicious recipe! The kids and I loved having an excuse to eat chocolate for breakfast. Looking forward to trying your almond flour version. Nipa
This recipe is so delicious I’m making it again today. It’s so Fudgy and delectable.
I’m so happy you enjoy it!! xoxo
Seems that there isn’t near enough wet ingredients, it’s no where near pouring consistency. It’s in the oven after adding about a 1/2 cup of milk. We’ll see!
Hi Melanie! Did you measure your mashed bananas before incorporating them into the batter? The amount of mashed will yield a different result depending on the size of the bananas, so I always measure the mash to be sure the consistency is right. Also, what brand of gluten-free flour are you using? Various brands have varying absorbencies. Let me know 🙂
Thank you for sharing this amazing recipe. My son has multiple food allergies. He is allergic to eggs as well. So I swapped the eggs with the Bob’s Red Mill Egg Replacer and it came out so fluffy and delicious. My 3 year old loved it. So happy to have found a perfect recipe.
I’m so thrilled to hear the recipe worked out so well for you using an egg replacer! That’s such great news and this is very helpful information to those who want to try the same thing. Thanks so much for sharing! xo