I figured now is the perfect time to release this divine gluten free chocolate banana bread into the world since everyone and their brother is baking. This bread is the cousin of my Chocolate Zucchini Banana Bread, Blueberry Banana Bread and Gluten Free Banana Bread, all amazing recipes you must try!
Ingredients
Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco. Make sure to pack it well in the cup! Oat flour: another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance. We’re not packing this flour. Bananas: Extra ripe bananas for lots of banana loaf flavor. Cocoa powder: a full half cup for extra chocolate flavor. I used the unsweetened baking kind, but I love cacao powder here as well. Maple syrup: my favorite natural liquid sweetener. Eggs: to bind everything together and contribute to rising. Sub flax eggs for a vegan banana bread. Coconut oil: adds flavor, moisture and richness. Vanilla extract: to enhance the chocolate flavor ever more. Salt: key for flavor and helps bring out the sweetness. Baking soda and powder: for proper rising. Chocolate chips: for double chocolate goodness!
See recipe card for full list of ingredients and exact quantities.
Substitutions and dietary modifications
Vegan: I’ve made this recipe egg-free using 2 flax eggs instead of regular eggs and it works great. The loaf may be less tall. Or make my Vegan Banana Bread! Oil: I often use use avocado oil since it doesn’t have the extra step of needing to be melted. You could also use melted butter. Add coconut: Add ½ unsweetened shredded coconut for a fun chocolate coconut bread. Add blueberries: Make blueberry chocolate bread by adding ½ cup blueberries. Sweetener: I tested this recipe with honey and it works great in place of maple syrup. I haven’t tested this recipe with a dry sweetener.
Let’s make it!
Health benefits
As a dietitian, I love making healthy snacks accessible and super tasty! This bread…
has far less sugar and carbohydrates than classic banana bread and is also made with unrefined maple syrup. is packed with brain-boosting healthy fats, energizing whole grains, and fiber. is dairy free and gluten free, making them low in cholesterol and perfect for those with allergies.
Expert tips
Use very overripe mashed bananas. We’re talking mega brown and spotty. No yellow bananas here. Use a combination of almond + oat flour. I love almond flour because a) it makes things taste like sugar cookies and b) it’s so freaking moist. This flour marriage is my favorite for gluten free baked goods. Go double chocolate! We’re using both cocoa powder and chocolate chips for epic chocolatey flavor in every bite. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate flavor even more.
How to store
Store on the countertop in an air-tight container for up to 4 days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to 1 week or more and it will stay moist. To freeze, wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to 4 months. You can thaw it on the counter when you’re ready to eat. Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats. *TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour. For muffins, you can make my Nourishing Chocolate Banana Muffins.
