You see those brown bananas on your counter. Don’t throw them away. This Chocolate Banana Bread is the perfect solution. It is soft, rich, and completely gluten-free. Your whole family will love this cozy treat. It makes your kitchen smell like a dream.
Why You’ll Love This Recipe
This recipe is a winner for busy mornings. It stays moist for days thanks to the Greek yogurt. It is perfect for fall baking when you want comfort. Kids won’t even know it is gluten-free. You get a double hit of chocolate in every bite. It is a guilt-free indulgence for any day.
Easy Cooking Steps
Making this bread is very simple. You just need two bowls and a spatula. No fancy stand mixer is required here. Just whisk your wet ingredients until they are smooth. Then gently fold in your dry ingredients. It comes together in just fifteen minutes. Even beginners can master this loaf.
Ingredients You’ll Need
Gather these simple pantry staples for your bake.
- 1.5 cups Gluten-free All-purpose Flour blend (containing xanthan gum)
- 0.5 cup Unsweetened Dutch-process Cocoa Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1.5 cups Overripe Bananas, mashed (approx. 3-4 medium bananas)
- 2 large Eggs, room temperature
- 0.5 cup Full-fat Greek Yogurt or Sour Cream
- 0.5 cup Avocado Oil or melted Coconut Oil
- 0.75 cup Light Brown Sugar, packed
- 1.5 teaspoons Pure Vanilla Extract
- 1 cup Semi-sweet Chocolate Chips, divided
Step-by-Step
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium mixing bowl, sift together the gluten-free flour, cocoa powder, baking soda, and sea salt. Whisk to ensure even distribution of leavening agents.
- In a separate large bowl, whisk the mashed bananas, eggs, Greek yogurt, oil, light brown sugar, and vanilla extract until the mixture is fully emulsified and smooth.
- Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold the ingredients together until no dry streaks of flour remain, being careful not to over-incorporate air.
- Fold in 0.75 cup of the semi-sweet chocolate chips.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 0.25 cup of chocolate chips evenly over the surface.
- Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.
- Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf and transfer it to a wire rack to cool completely before slicing.
Best Ways to Enjoy It
Serve a thick slice while it is still slightly warm. The chocolate chips will be gooey and delicious. It pairs perfectly with a cold glass of milk. You can also spread on some creamy peanut butter. Pack a slice in your child’s lunchbox for a treat. This bread is the ultimate comfort food snack.
Storage & Reheating
Keep leftovers in an airtight container. They stay fresh on the counter for two days. For longer storage, keep it in the fridge. You can also freeze individual slices. Just wrap them tightly in plastic wrap. Reheat in the microwave for twenty seconds. This makes it taste fresh from the oven.
Recipe Tips
- Don’t skip the parchment paper for easy removal.
- Avoid overmixing the batter once you add dry ingredients.
- Use bananas with plenty of black spots for sweetness.
- Measure your flour carefully using the spoon and level method.
- For a cozy fall twist, add a pinch of cinnamon.
- Upgrade the texture by adding a handful of chopped walnuts.
- Ensure your eggs are at room temperature for better mixing.
Ways to Switch It Up
- Swap the chocolate chips for dark chocolate chunks.
- Use dairy-free yogurt and oil for a dairy-free loaf.
- Add a swirl of almond butter before baking.
- Substitute coconut sugar for brown sugar if you prefer.
Common Questions
Can I use frozen bananas?
Yes, you can use frozen bananas for this loaf. Just thaw them completely and drain any excess liquid. They will mash very easily once thawed.
What is the best gluten-free flour?
Use a high-quality 1-to-1 gluten-free baking blend. Make sure it contains xanthan gum for the best structure. This ensures the bread doesn’t crumble apart.
Is this bread very sweet?
It has a balanced sweetness from the bananas and sugar. The cocoa powder adds a rich, slightly bitter chocolate flavor. It feels like a treat without being too sugary.
I hope this cozy Chocolate Banana Bread brings a little joy to your kitchen. It is the perfect way to use up those ripe bananas this week. Happy baking!
— Alex
Super Moist Chocolate Banana Bread (Gluten-free)
Ingredients
- 1.5 cups Gluten -free All-purpose Flour blend (containing xanthan gum)
- 0.5 cup Unsweetened Dutch-process Cocoa Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1.5 cups Overripe Bananas, mashed (approx. 3-4 medium bananas)
- 2 large Eggs , room temperature
- 0.5 cup Full -fat Greek Yogurt or Sour Cream
- 0.5 cup Avocado Oil or melted Coconut Oil
- 0.75 cup Light Brown Sugar, packed
- 1.5 teaspoons Pure Vanilla Extract
- 1 cup Semi -sweet Chocolate Chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium mixing bowl, sift together the gluten-free flour, cocoa powder, baking soda, and sea salt. Whisk to ensure even distribution of leavening agents.
- In a separate large bowl, whisk the mashed bananas, eggs, Greek yogurt, oil, light brown sugar, and vanilla extract until the mixture is fully emulsified and smooth.
- Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold the ingredients together until no dry streaks of flour remain, being careful not to over-incorporate air.
- Fold in 0.75 cup of the semi-sweet chocolate chips.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 0.25 cup of chocolate chips evenly over the surface.
- Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.
- Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf and transfer it to a wire rack to cool completely before slicing.
