When my youngest nephew first tasted this banana bread, his eyes lit up like Christmas lights.
He said, “This is like a brownie and banana bread had a baby!”
That’s the kind of magic I want to share with you.
Whether it’s a cozy Sunday breakfast or a treat to brighten your week, this loaf is rich, chocolatey, and downright irresistible.
Plus, it’s secretly healthy—bananas for natural sweetness and gluten-free ingredients that won’t weigh you down.
Let’s bake something memorable together!
Tips and Variations
- Nut-Free: Skip the walnuts and double up on the chocolate chips for an extra indulgent loaf.
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use dairy-free chocolate chips.
- Add Some Zing: Stir in 1 tsp of cinnamon or a pinch of cayenne for a fun twist.
- Storage: Store in an airtight container for up to 3 days at room temperature or freeze slices for quick snacks.
Serving Suggestions
Slice thick and serve warm with a smear of almond butter or a drizzle of honey. Pair with a steaming cup of coffee or an ice-cold glass of oat milk for the ultimate treat.
Decadent Gluten-Free Double Chocolate Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Gluten Free
Description
A rich, chocolate-filled banana bread that’s naturally sweetened, gluten-free, and perfect for any occasion.
Ingredients
- 2 cups mashed ripe bananas (about 4 large bananas)
- 2 large eggs (room temperature)
- 1/2 cup coconut oil, melted (or unsalted butter)
- 1/4 cup maple syrup (or honey)
- 1 tsp pure vanilla extract
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum included)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dark chocolate chips (plus extra for sprinkling)
- 1/2 cup chopped walnuts (optional)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mash and Mix: In a large bowl, mash the bananas until smooth. Stir in the eggs, coconut oil, maple syrup, and vanilla until everything is well combined.
- Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- Combine: Gradually fold the dry ingredients into the wet mixture. Don’t overmix—it’s okay if a few streaks of flour remain.
- Chocolate Love: Gently fold in the chocolate chips and walnuts (if using).
- Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for that bakery-style look.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Your kitchen will smell heavenly—promise.
- Cool Down: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for the best flavor. Adjust sweetness to taste by varying the maple syrup.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
