- 2 cups (Bob's Red Mill) Gluten-Free Flour
- 0.75 cup, unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1.25 cups Coconut Sugar
- 3 large, ripe Bananas
- 0.75 cup, unsweetened Almond Milk
- 0.3 cup, melted Virgin Coconut Oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup Dark Chocolate Chips
This double chocolate gluten free chocolate banana bread is so easy to make!
As I tend to make banana bread every other weekend day, this recipe was created on a lazy Sunday.
More and more Americans, especially older generations develop a gluten sensitivity.
This is why I wanted to test a gluten free recipe and this one turned out great, so I decided to share!
It’s also egg-free and if you use dairy-free chocolate chips, this recipe is vegan as well.
If you only have 2 bananas, you can add a large egg to make up for the third banana.
One banana replaces one egg in this baked recipe and vice versa.
Banana bread recipes are usually pretty simple and use ingredients that you most likely already have on hand!
Instead of all-purpose flour, I am using Bob’s Red Mill Gluten 1-to-1 Baking Flour. This brand offers a variety of gluten free alternatives but I found this one to be the best.
Other gluten free flours like almond or coconut would need different baking methods and ingredients to help with the structure of the banana bread.
Please leave your review for this gluten free chocolate banana bread below.
Mix Dry Ingredients
Preheat your oven to 350°F.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt and coconut sugar.
Mix Wet Ingredients
In a separate bowl, add the bananas and mash well. Next, add the milk, melted coconut oil, and vanilla extract and whisk well.
Add Wet To Dry
Add the wet ingredients to the dry and mix well. Next, fold in the chocolate chips then add the batter to a greased loaf pan.