Double Chocolate Banana Bread (GF, DF, Egg, Soy, Peanut, Tree Nut Free)
Try this Double Chocolate Banana Bread recipe, a gluten-free, dairy-free, and allergy-friendly treat. This recipe is free of eggs, soy, peanuts, and tree nuts.
Try this Double Chocolate Banana Bread recipe, a gluten-free, dairy-free, and allergy-friendly treat. This recipe is free of eggs, soy, peanuts, and tree nuts.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 3/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 large overripe bananas mashed until smooth
- 1/3 cup coconut oil measured and then melted
- 3/4 tsp xanthan gum (omit if your gluten free flour includ
- 1 cup non-dairy chocolate chips
- 1 cup vanilla or plain rice milk
- 1 1/2 cups gluten free flour (i use cybele pascal's recipe)
- Carbohydrate 41.8040604682225 g
- Cholesterol 30.9114583325049 mg
- Fat 20.8483900077168 g
- Fiber 0.446125010820448 g
- Protein 0.771679583046459 g
- Saturated Fat 15.2949364649878 g
- Serving Size 1 1 slice (77g)
- Sodium 179.89628749333 mg
- Sugar 41.357935457402 g
- Trans Fat 1.35361358378683 g
- Calories 345 calories
Step-by-step
- Preheat oven to 350°F.
- Grease a 9-by-5-inch nonstick loaf pan with baking spray.
- In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
- Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, and salt one at a time until fully incorporated. Scrape the sides as necessary.
- Fold in chocolate chips, then pour into prepared pan.
- Bake about 45-55 minutes, or until the cake has risen and is slightly cracked, and a toothpick comes out clean.
- Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan.
- Transfer to a rack to cool completely before cutting for best texture results. (I like to bake mine the night before and enjoy it the following morning!)
My Go-To Gluten-Free Double Chocolate Banana Bread
As a busy working mom, finding time to bake is a luxury, not a given. But there are certain treats that just bring such joy to my family – and this double chocolate banana bread is definitely one of them. It's become a staple in our home, a comforting dessert that's both delicious and incredibly versatile. The best part? It’s completely allergy-friendly, perfect for sharing with friends and family, no matter their dietary needs. I’ve spent years refining this recipe to achieve the perfect balance of moist, fudgy texture and intense chocolate flavor, all without compromising on the ease of preparation.
What sets this recipe apart is its adaptability. While I use a specific gluten-free flour blend (Cybele Pascal's, to be exact), you can experiment with others to find what works best for you. The key is to make sure your flour blend already contains xanthan gum as a stabilizer; otherwise, you'll need to add it to achieve the right consistency. Overripe bananas are essential; they lend the bread its naturally sweet flavor and perfect moisture. Don't be afraid to use those extra ripe bananas you might normally throw away – they’re perfect for this recipe! The coconut oil adds a subtle richness without being overpowering. And the generous amount of chocolate chips? Well, that's just a must!
This bread isn't just for special occasions; it's perfect for a cozy night in, a weekend brunch, or even a quick after-school snack. I often bake a loaf on Sunday, and it's a delightful treat throughout the week. The simple act of slicing into this warm, decadent bread is a small pleasure in a busy life. The aroma alone is enough to transport you to a peaceful kitchen, even if you’re actually juggling work emails and homework assignments. I find the process of baking itself therapeutic, and this recipe is remarkably straightforward – even for beginners! The satisfaction of creating something delicious from scratch, something your whole family will enjoy, is priceless.
I've shared this recipe countless times, and the response has always been overwhelmingly positive. Friends and colleagues are constantly raving about its moist texture and rich chocolate flavor. Many have admitted they would never guess it's gluten-free, dairy-free, and completely allergy-friendly. It’s a testament to how delicious and satisfying healthy baking can be. So, if you’re looking for a simple yet impressive dessert that’s guaranteed to please, give this double chocolate banana bread a try. You won’t regret it.
Tips and Variations:
For added flavor: Consider adding a pinch of cinnamon or espresso powder to the batter.
Nut-free chocolate chips: Make sure to use a brand that's explicitly labeled as nut-free, to avoid cross-contamination.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: This bread freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy!
