Double Chocolate Banana Bread is rich, ultra-moist, and deeply decadent, everything you could want in a cozy homemade loaf.
Its made with overripe bananas, cocoa powder, and melty chocolate chips, resulting in a bakery-worthy gluten free chocolate banana bread that’s tender, indulgent, and completely foolproof
Eat it for breakfast or save it for dessert. Just try not to do both in the same day.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.
Looking for More Banana Recipes?
If you love the idea of this double chocolate banana bread, then you might want to try my Classic Gluten Free Banana Bread. If you have a love for cinnamon, then you'll love these Gluten Free Cinnamon Swirl Banana Muffins.
Have a gluten-free sourdough starter? Then Gluten Free Sourdough Banana Bread is for you. Not quite looking for banana bread? Then try my Flourless Five-Ingredient Banana Oat Pancakes.
Gluten Free Chocolate Banana Bread Ingredients:
- High quality gluten free all purpose flour containing xanthan gum. I use Bob's Red Mill GF Baking Flour 1:1 (the blue bag) or King Arthur Measure for Measure.
- Unsweetened cocoa powder. I used old faithful Hershey's.
- Overripe bananas
- Light brown sugar
- Baking soda
- Salt
- Half melted butter, half vegetable oil. The butter adds richness and depth of flavor, while the vegetable oil keeps the crumb of the bread moist. Avoid using coconut oil, as it solidifies at room temperature (around 74–76°F) and can cause the bread to become firm or dry.
- Egg
- Pure vanilla extract
- Semisweet or dark chocolate chips. I use Enjoy Life.
Gluten Free Chocolate Banana Bread Recipe:
- Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch loaf pan with butter or nonstick cooking spray. Alternatively, line the pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
- In a large bowl, mash the bananas with a fork. Stir in the melted butter and oil until combined. Add the brown sugar, egg, and vanilla, and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix; a few flour streaks are fine.
- Fold in half of the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Sprinkle the remaining chocolate chips evenly over the top, leaving a few small spots in the center free of chips. This helps ensure a toothpick inserted for doneness comes out clean rather than chocolatey—trust me, it saves a lot of guesswork later.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Melted chocolate on the toothpick is fine—just be sure there’s no wet batter. The top should be springy.
- Remove the loaf pan from the oven and place it on a wire rack. Let the bread cool for at least 15 minutes, or until the chocolate chips have set. To remove the loaf, run a butter knife around the edges to loosen it, then gently turn it out onto the rack. Serve slices warm, or room temperature.
How to Store Gluten Free Chocolate Banana Bread:
Cool completely before storing in an airtight container at room temperature. Enjoy within 3 days, or freeze for longer storage.
Did You Make Gluten Free Chocolate Banana Bread? Leave a 5-Star Rating Below!
Double Chocolate Banana Bread - Gluten Free Banana Bread
Your rating helps support the making of more tested, delicious gluten-free recipes.
Equipment
- 9x5 loaf pan
Ingredients
- 1 cup high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup light brown sugar packed
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large overripe bananas (about 1 ½ cups) mashed
- ¼ cup unsalted butter melted
- ¼ cup neutral oil I used canola
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup semisweet chocolate chips I used Enjoy Life
- ¼ cup semisweet chocolate chips for topping
Instructions
- Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch loaf pan with butter or nonstick cooking spray. Alternatively, line the pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.1 cup high quality gluten free all purpose flour containing xanthan gum, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, mash the bananas with a fork. Stir in the melted butter and oil until combined.3 large overripe bananas (about 1 ½ cups), ¼ cup unsalted butter, ¼ cup neutral oil
- Add the brown sugar, egg, and vanilla, and mix until smooth.¾ cup light brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix; a few flour streaks are fine.
- Fold in half of the chocolate chips.¼ cup semisweet chocolate chips
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top, leaving a few small spots in the center free of chips. This helps ensure a toothpick inserted for doneness comes out clean rather than chocolatey—trust me, it saves a lot of guesswork later.¼ cup semisweet chocolate chips for topping
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Melted chocolate on the toothpick is fine—just be sure there’s no wet batter. The top should be springy.
- Remove the loaf pan from the oven and place it on a wire rack. Let the bread cool for at least 15 minutes, or until the chocolate chips have set. To remove the loaf, run a butter knife around the edges to loosen it, then gently turn it out onto the rack. Serve slices warm, or room temperature.
- Enjoy!
Leave a Reply