Best Gluten-Free Chocolate Banana Bread: Moist, 20‑Minute Bake
This banana bread is super moist, double‑chocolate, and gluten‑free, making it a quick go‑to for a sweet snack or breakfast without the fuss.
Kitchen Note
When the batter looks glossy, that’s a good sign – it means the bananas are well‑mashed and the cocoa is fully incorporated. Bake until a toothpick comes out with a few moist crumbs; overbaking makes it dry.
Why this Best Gluten-Free Chocolate Banana Bread works
- Super‑moist crumb thanks to ripe bananas and oil.
- Rich double chocolate flavor with a hint of espresso.
- Prep & bake in about 20 minutes total.
- Weeknight‑friendly: minimal mixing, one bowl.
- Great for breakfast, snack, or after‑school treat.
What you’ll need
We keep the pantry simple – gluten‑free flour, cocoa, bananas, and a few sweeteners do the heavy lifting.
- 2 ripe bananas
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch salt
- 1 tablespoon coconut oil
- 1/8 cup dark chocolate chips
Tips for getting this right
- Mix just until combined; over‑mixing creates a dense loaf.
- Don’t over‑bake – check at 18 minutes, the center should be set but still a bit fudgy.
- Fold in chocolate chips last for extra pockets of melt.
- When the top cracks slightly, it’s a sign the crumb is set.
- Cool in the pan 5 minutes before transferring to a rack for clean slices.
Swaps and substitutions
Swap almond flour for the gluten‑free blend for a nuttier crumb, or use oat flour for a milder taste. Replace chocolate chips with chopped nuts for extra crunch. For a vegan version, use flax egg and dairy‑free chocolate.
Storing and reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Reheat a slice in the microwave 20 seconds or toast lightly for a crisp edge. Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge and warm gently.
Common questions
No – regular flour will add gluten and change the texture. Stick to a gluten‑free blend for that tender crumb.
You can whisk the dry ingredients and store them for a week. Mix wet ingredients fresh, combine, and bake immediately.
A thin chocolate glaze works well; just drizzle after the loaf cools so it sets without soaking the crumb.
Best Gluten-Free Chocolate Banana Bread | Moist Double Chocolate Quick Bread
🧂 Ingredients
👩🍳 Instructions
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1Mash the bananas in a bowl until smooth. Add the maple syrup and vanilla, stir to combine. Whisk the eggs in a separate bowl, then fold them into the banana mixture. In another bowl, sift together the almond flour, coconut flour, cocoa powder, baking soda, and salt. Gently stir the dry mix into the wet until just combined. Fold in the melted coconut oil and chocolate chips. Pour the batter into a greased 8‑inch loaf pan. Bake at 350°F for about 25 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy.
Give it a try and let us know how the crumb turned out – we love hearing about your quick, chocolatey successes.