The most amazing chocolate banana bread. Based off my absolute favorite classic gluten free banana bread from the blog! This loaf is fluffy, perfectly sweet (but not too sweet!), and made with simple ingredients.
I love a fresh baked good with my morning coffee, and this chocolate banana bread really does the trick for me! The flavor and texture are spot on. You would NEVER know this loaf is gluten free and dairy free! I am obsessed.
I love using a base of almond flour, oat flour, and tapioca flour. I find it gives the perfect soft and light texture to loaves while being more wholesome.
The natural sweetness from the bananas allows this bread to be made with less sugar for a healthier, lightened up spin on classic banana bread. It is so perfect!
I am so excited for you guys to make this one. I know my fellow chocolate lovers and banana bread lovers will absolutely love this! Be sure to let me know in the comments below if you give this banana bread a try 🙂 It means so much to hear from you all!
Enjoy! xo
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Gluten Free Chocolate Banana Bread (dairy free)
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Category: Breakfast, Dessert
Description
The best gluten free and dairy free chocolate banana bread!
Ingredients
- 3Â ripe, spotty bananas
- 1/3 cup coconut oil, melted (sub butter if you don’t need dairy free)
- 2Â eggsÂ
- 1/3 cup + 2 tbsp maple syrup (can sub honey)Â
- 2 tbsp milk of choice
- 1 tsp vanilla extractÂ
- 1 + 1/3 cup almond flourÂ
- 1/3 cup oat flour
- 1/3 cup tapioca flour/starch
- 1/2 cup cocoa powder
- 1 tsp sea saltÂ
- 1 tsp baking sodaÂ
- 1/3 cup-1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.Â
- 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.Â
- 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.Â
Olivia
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.
★★★★★
Kari
Loved this! Replaced the eggs with flax and chia eggs and baked in 8×8 pan for 40 min.
★★★★★
Hayley
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.
★★★★★
Sara
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!
★★★★★
Mia Zarlengo
Soo happy to hear this!! Thank you so much Sara! xo
Yasmeen
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!
Liditza Saldana
Turned out so well I can’t even tell it’s gluten free!
★★★★★
Rachel
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. 🙂
Candice
Hi – just wondering what you’d recommend to sub out the oat flour (I’m coeliac and can’t eat oats)?
Elise
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!
★★★★★