I’ve made this gluten free chocolate banana bread a few times now and love it. It’s a real joy to make. No fancy equipment needed. Not even an electric whisk.
This delightfully soft, flavoursome chocolate banana bread is studded with chocolate chips and is one of those cakes that tastes even better a day or so after it’s made. The yummy flavours seem to intensify somehow.
The original recipe I used to make this gluten free chocolate banana bread came from the Sweetest menu blog. Jess, the lady behind Sweetest menu, is an absolute stickler for testing out her recipes to ensure they are spot on before she shares them. So, you can guarantee everything on her blog will be an absolute winner. Whilst she has a dedicated gluten free section on her site, the chocolate banana bread recipe is in the standard section and I adapted it slightly to make it gluten free. I’ve also made her white chocolate and cranberry cookies.
175g gluten free plain flour
40g good quality *cocoa powder
1 teaspoon *bicarbonate of soda
1½ teaspoon *baking powder
½ teaspoon *xanthan gum (not needed if this or guar gum is already in the flour)
90g light muscovado sugar (soft brown sugar will also work)
50g caster sugar
½ teaspoon *cinnamon
115g unsalted butter
2 medium sized overripe bananas, mashed.
1 teaspoon *vanilla extract
2 large eggs, room temp
60ml full fat milk
100g *milk chocolate chips
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line a 2lb loaf tin.
Melt the butter over a low heat and set aside to cool.
Sift the gluten free flour, cocoa powder, bicarbonate of soda, baking powder and xanthan gum into a large mixing bowl. Add the sugars and cinnamon and mix well. I found it best to get my hands in to break up the chunky bits of muscovado sugar.
Next add the vanilla extract, milk, mashed banana and eggs to the melted butter and whisk gently until combined.
Make a well in the middle of the dry ingredients and pour in the wet mixture. Fold together gently with a spatula or large spoon until the mixture is just combined. Don’t be tempted to over mix.
Add ¾ of chocolate chips to the batter and stir through. Transfer the mixture into the prepared tin and sprinkle over the remaining chocolate chips.
Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean.
Remove from the oven and leave to cool completely before removing from the tin.
Recipe notes and suggestions:
You can of course tuck into this chocolate banana bread the day it’s made, but the flavours ramp up much more a day or so later. The texture seems to only get better too! Store in an airtight container for safe keeping. Best eaten within 5 days.
The chocolate banana bread can be frozen. Wrap it well to prevent it getting pesky freezer burn.
Other than grabbing a nice thick slice of this delicious chocolate banana bread and enjoying it with a hot cuppa, I’ve no other serving suggestions!
Thanks so much for checking out this gluten free chocolate banana bread recipe. Of course, full credit and thanks for the original recipe that I adapted to make gluten free, goes to Jess, over at Sweetest menu.
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.