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Chocolate Banana Bread

Chocolate Banana Bread - Gluten Free Banana Bread

5 from 1 vote

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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf
A moist, decadent recipe for chocolate banana bread. Perfect for a sinful breakfast, or dessert.
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Ingredients

  • 1 cup high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 (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 vegetable oil avoid coconut oil as it gets hard at room temp
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup semisweet chocolate chips I use Enjoy Life

Instructions

  • Preheat oven to 350 F. Grease only the bottom* of a 9x5 loaf pan with butter or a nonstick cooking spray. You could also insert parchment paper and later pull out the bread by the paper. *The reason I grease only the bottom of the loaf pan is so the bread can cling to the sides/have support as it rises. I found that greasing the sides made the bread fall after it baked.
  • In a medium-sized bowl, add GF flour, cocoa powder, baking soda, and salt. Whisk until combined.
  • In a large-sized bowl, mash the bananas with a fork. Add in melted butter and oil; stir until incorporated. Add in the brown sugar, egg, and vanilla extract; stir until smooth.
  • Add the dry ingredients to the wet, stirring until just combined. Don't over-mix - it is okay to see a few flour clumps at this time.
  • Fold in half of the chocolate chips.
  • Pour batter into prepared loaf pan. Sprinkle the remaining half of the chocolate chips over top the batter. *To ensure the toothpick comes out clean and not chocolatey after baking, I intentionally leave a few spots in the middle of the top of the loaf free of chocolate chips. This helps ensure correct doneness and saves you a headache later on - trust me.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. There may still be some melted chocolate on the toothpick, as long as it's not gooey batter you're good to go.
  • Remove loaf pan from oven and set on a wire cooling rack. Allow to cool at least 15 minutes, or until chocolate chips have firmed back up. To remove the loaf from the pan; run a butter knife around the edges a few times to loosen it and carefully shake it out of the pan and onto the cooling rack. Cool completely before storing in an airtight container at room temperature. Enjoy within 3 days, or freeze.
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