Double Chocolate Banana Bread - Gluten Free Banana Bread

5 from 1 vote

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Yield: slices

Double Chocolate Banana Bread is rich, ultra-moist, and deeply decadent, everything you could want in a cozy homemade loaf.

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Author: Madison @ Wonders of Cooking

Equipment

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!

Notes

Cool completely before storing in an airtight container at room temperature. Enjoy within 3 days, or freeze for longer storage.

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