This Double Chocolate Banana Bread recipe is a rich, delicious take on classic banana bread. Made with gluten-free flour and sweetened with coconut sugar.
If you’ve tried and loved my recipe for The Best Gluten-Free Banana Bread, you’re going to go wild over this double chocolate version!
And if you haven’t tried that banana bread recipe yet, here’s your chance to catch up!
This double chocolate banana bread is rich, decadent, moist, and completely mouth-watering scrumptious. It’s that sweet spot that satisfies your sweet tooth without being a fully-loaded chocolate cake. Chocolate lovers, you will LOVE!
I find banana bread to be so very versatile in the sense that it can be consumed for breakfast, snack, and/or dessert.
Let’s discuss the simple ingredients for this wholesome recipe!
Double Chocolate Banana Bread Ingredients:
The simple ingredients for this delicious gluten-free chocolate banana bread are as follows. Ripe bananas, gluten-free all-purpose flour, eggs, butter, coconut sugar, cocoa powder, baking soda, chocolate chips, instant coffee, and pure vanilla extract.
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which I find yields the best results for gluten-free baking.
Be sure to use bananas that are very ripe with plenty of brown spots for the best results. Ripe mashed bananas generate the best flavor, add moisture, and a great deal of natural sweetness.
Recipe Customizations:
- Rather than using coconut sugar, you can use regular white sugar or brown sugar.
- Swap the butter for melted coconut oil or avocado oil.
- Add 2/3 cup of chopped walnuts or pecans for a nutty crunch.
- Omit the instant coffee if you don’t have any on hand.
- Use low-carb chocolate chips and a zero sugar sweetener for a lower sugar version of this recipe
- Looking for a paleo banana bread recipe? Follow my Paleo Banana Bread Recipe for an almond flour version, of my Coconut Flour Banana Bread recipe for a coconut flour version.
Let’s bake a loaf!
How to Make Double Chocolate Banana Bread:
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.
Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, and instant coffee until combined.
Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
The best way to tell if a quick bread is baked through is by checking its internal temperature using a digital thermometer. Insert a thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked! You can take the bread out of the oven a little lower than 190, as it will continue to cook as it sits.
Allow the chocolate banana bread to cool completely before slicing and serving.
The flavor of this bread improves over time and is even better the next day!
For that reason, I recommend making it in advance of when you need it.
Storage Tips:
- Room Temperature: Cover the bread pan with plastic wrap and store it on the counter for up to 3 days. If you live in a humid area, I recommend storing the bread in the refrigerator.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Slice the remaining loaf and place it in a large zip lock bag. Freeze for up to 3 months.
Looking for a muffin version of this recipe?? Simply follow my Gluten-Free Chocolate Banana Muffins recipe!
More Gluten-Free Banana Bread Recipes:
- Paleo Poppy Seed Almond Banana Bread
- Flourless Chocolate Black Bean Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Paleo Double Chocolate Banana Bread
- Flourless Oatmeal Banana Bread
- Flourless Chickpea Banana Bread
The next time you’re craving both chocolate and banana bread, whip up this double chocolate banana loaf!
Gluten-Free Double Chocolate Banana Bread
Equipment
Ingredients
- 4 large ripe bananas mashed (1.5 cups)
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup butter melted or avocado oil
- 1 1/2 cups gluten-free all-purpose flour
- 2/3 cup cocoa powder
- 2/3 cup coconut sugar
- 1 Tbsp instant coffee granules optional
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.
- Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
- In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, instant coffee, and chocolate chips until combined.
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
- Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
- Quick bread recipes have the best texture when they reach an internal temperature of 190 to 205 degrees Fahrenheit. Insert a digital thermometer into the center of the bread to check for doneness. If need be, continue baking.
- Allow this gluten free banana chocolate bread to cool completely before slicing it and serving.
Nutrition
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Thank you for sharing this amazing recipe. My son has multiple food allergies. He is allergic to eggs as well. So I swapped the eggs with the Bob’s Red Mill Egg Replacer and it came out so fluffy and delicious. My 3 year old loved it. So happy to have found a perfect recipe.
I’m so thrilled to hear the recipe worked out so well for you using an egg replacer! That’s such great news and this is very helpful information to those who want to try the same thing. Thanks so much for sharing! xo
Seems that there isn’t near enough wet ingredients, it’s no where near pouring consistency. It’s in the oven after adding about a 1/2 cup of milk. We’ll see!
Hi Melanie! Did you measure your mashed bananas before incorporating them into the batter? The amount of mashed will yield a different result depending on the size of the bananas, so I always measure the mash to be sure the consistency is right. Also, what brand of gluten-free flour are you using? Various brands have varying absorbencies. Let me know 🙂
This recipe is so delicious I’m making it again today. It’s so Fudgy and delectable.
I’m so happy you enjoy it!! xoxo
Delicious recipe! The kids and I loved having an excuse to eat chocolate for breakfast. Looking forward to trying your almond flour version. Nipa
I’m not a fan of gluten-free flour. Can I use almond flour?
Hi Denise,
You can follow this recipe for the almond flour version: https://www.theroastedroot.net/paleo-double-chocolate-banana-bread/ Enjoy! xoxo
Thank you for shareing all the gluten free recipes ive had Celiac for over 10yrs and you appreciate new ideas, taste, and treats.
Vangie Perez