Description
The best gluten free and dairy free chocolate banana bread!
Ingredients
Scale
- 3 ripe, spotty bananas
- 1/3 cup coconut oil, melted (sub butter if you don’t need dairy free)
- 2 eggs
- 1/3 cup + 2 tbsp maple syrup (can sub honey)
- 2 tbsp milk of choice
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour
- 1/3 cup tapioca flour/starch
- 1/2 cup cocoa powder
- 1 tsp sea salt
- 1 tsp baking soda
- 1/3 cup-1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, mash the bananas. Whisk in the coconut oil, honey, eggs, milk of choice, and vanilla until smooth.
- Pour in remaining dry ingredients, and stir until everything is well combined. You can fold the chocolate chips into the batter, or leave them to sprinkle on top.
- Pour batter into lined loaf pan. Sprinkle chocolate chips on top if you did not fold them into the batter.
- Bake loaf for 70-75 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are ok). Allow to cool in the pan for a few minutes, then lift by parchment paper to continue cooling on a cooling rack before slicing and serving.
This chocolatey banana bread is delicious! It is the perfect balance of chocolate to banana taste, not too rich, and the texture is spot on. I can’t wait to make this again.
★★★★★
Loved this! Replaced the eggs with flax and chia eggs and baked in 8×8 pan for 40 min.
★★★★★
This recipe tastes like chocolate cake to me! It’s so decedent, I eat a slice each night with strawberries and coco whip! Love it.
★★★★★
This recipe is amazing! Not too sweet and the perfect balance between enough banana and enough chocolate. I used arrowroot instead of tapioca and the texture was perfect!
★★★★★
Soo happy to hear this!! Thank you so much Sara! xo
this chocolate banana bread was delicious!! Super easy to make and the perfect treat for a rainy day! I followed the recipe exactly, with one exception! The recipe said to bake for 70-75 minutes, but I wanted to check at 60 minutes because our oven is known to cook things faster and good thing I did! It was a little extra crispy on the outside, but the center still tasted great!
Turned out so well I can’t even tell it’s gluten free!
★★★★★
Hi! Is there a flour you’d recommend if you have to sub the almond flour? I am sensitive to almonds but this looks so delicious. 🙂
Hi – just wondering what you’d recommend to sub out the oat flour (I’m coeliac and can’t eat oats)?
This is amazing, I made it for my family and my mom asked for the recipe because she was amazed at how good it tasted for having such great ingredients!
★★★★★
Can this recipe be made using a gluten free baking mix instead of the GF flours? I don’t t bake GF recipes enough to keep a variety of flours on hand. I’ve successfully baked cookies and quick breads using Pamela’s GF pancake mix (using her recipes) but I have not used the baking mix in place of GF flours in other recipes. Help! I love this cake.