Moist, dense, and zero gluten. Yes, please! This recipe can make 2 individual loaves, or one big one! I always opt for the one big one unless I want to share or freeze one for the holidays. Everyone’s oven is very different, everything takes way longer in my oven than it does is my mom’s. SO, this recipe could take anywhere from 50 minutes to an hour and 10 minutes depending on number of loaves and oven. Be patient. It is worth it. Recipe servings and time is for both one or two loaves, respectively.
Need help is you are low on ingredients? Check out my substitutions page as well as dividing measurements page for some tips + ricks!
Be sure to read my notes for tips on baking time and foil. Drop a comment for any questions or let us know how your bread turned out!
Gluten-Free Double Chocolate Banana Bread
Ingredients
- 1 1/2 cups gluten-free flour
- 1/2 cups unsweetened cocoa powder
- 1/4 teaspoon espresso powder
- 1 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe medium banana, mashed
- 4 eggs, beaten
- 1/2 cup granulated sugar
- 1/2 dark brown sugar
- 3/4 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 1/4 cup gluten-free chocolate chips
Directions
- Pre-heat oven to 350 degrees F. Grease one or two standard bread loaf pan.
- In a large bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt together. Set aside.
- In a small bowl, add a sprinkle of flour to chocolate chips just to coat. This helps them not sink to the bottom. (just a tip, this is optional.)
- In a large to medium sized bowl mash bananas (best you can).
- Add eggs, sugars, applesauce, oil to bananas, stir to combine.
- Add wet mixture into dry mixture. Using a folding technique halfway incorporate all ingredients.
- Add in chocolate chips, continue to fold until just combine with no flour left seen.
- Pour mixture into loaf pan.
- For two pans, bake 50 minutes or until toothpick comes out clean.
- For one, bake 55 minutes, place a piece of foil over the loaf, bake another 10-15 minutes.**
- Let cool for 15-20 minutes, invert and rest until completely cooled.
*To freeze, cool completely then wrap with plastic wrap 3-4 times. Seal in freezer bag. Good for 3-4 months.
**Using foil will help the item still bake but not burn on the top when baking dense goods. Check your bread after 50 minutes, the toothpick will be gooey, place foil over and bake another 10 minutes. Check toothpick once again and gauge your time from there.
For non-gluten-free, substitute regular flour 1:1 ratio.
