Double Chocolate Gluten-Free Banana Bread

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!

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Gluten-Free Double Chocolate Banana Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Rich, moist gluten-free banana bread with cocoa powder and chocolate chips for double chocolate action

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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

1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
2. 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.
3. Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
4. 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.
5. Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
6. Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
7. 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.

Nutrition Information

Yield 1 Serving Size 1 slice of 12
Amount Per Serving Calories 338Total Fat 15gUnsaturated Fat 0gCarbohydrates 51gFiber 5gSugar 29gProtein 5g