This double chocolate banana bread was made in my kitchen after an accidental order of many, many bananas. I had already baked two regular loaves of banana break that week, so I had to switch it up. Did I also mention that I ordered triple the amount of chocolate chips that I needed? Clearly my online grocery ordering needs some work.
This gluten free double chocolate banana bread is soft and has such a great texture. The chocolate is decadent and is the perfect addition to a hot cup of tea or coffee. My daughter goes for it every time she’s in the kitchen. There isn’t a ton of sugar in this loaf, so I used milk chocolate chips. It’s the perfect balance of chocolate and banana.
If you’re like me and buy an incredible amount of bananas, make sure to check out these banana muffins that I made as well. Both of these recipes freeze well.
- I checked on this loaf at 50 minutes. Insert a skewer or knife in, and it should come out mostly clean. A little bit of crumbly bits is fine.
- I used avocado oil in this banana loaf, but olive oil would work well too.
- This loaf freezes well. So if your house isn’t like my house, and you have some left over, pop it into the freezer for another day!
- If you don’t have yogurt in the house, sour cream will work too. Vegan yogurt works as well!
Gluten Free Double Chocolate Banana Bread
- 1/4 cup avocado oil
- 1/2 cup coconut or brown sugar
- 2 large eggs
- 3/4 cup almond flour
- 3/4 cup gluten free all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 1 cup mashed banana
- 1 tsp vanilla
- 1/2 cup plain yogurt
- 1/2 cup chocolate chips
- Preheat oven to 350° and line a loaf pan with parchment paper.
- In a large bowl, beat the sugar and oil together. Add in the eggs and mix until will combined. Add in the mashed banana, vanilla and yogurt.
- In a separate bowl, combine the almond flour, all purpose flour, salt, baking soda, and cocoa powder. Mix together. Then add to the wet ingredienst bowl. Mix well until just combined. Fold in the chocolate chips.
- Pour the batter into the loaf pan. Top with a few chocolate chips. Bake at 350° for 45-55 minutes or until a knife comes out mostly clean.
- Let the banana bread cool for 10 minutes and then transfer to a wire rack to continue cooling.