A combination of gluten free flour and almond flour make this gluten free double-chocolate banana bread makes it equally light and substantial, plus it’s the closest to ‘real’ banana bread that I’ve had! I use excellent quality cocoa powder and tiny chocolate chips so it’s rich and decadent and so satisfying. Hope you enjoy!
PrintGluten Free Double Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Units
Scale
- 1 cup gluten free flour (I used King Arthur)
- 1 cup almond flour
- 1/3 cup cocoa powder (I used Ghirardelli)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt, plus more for sprinkling
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1/3 cup coconut oil
- 1/2 cup unsweetened coconut yogurt
- 1 tsp vanilla extract
- 4 very ripe bananas
- 1/2 cup mini chocolate chips
Instructions
- Heat oven to 350 degrees
- Grease a bread loaf pan, line with parchment paper and use clamps to keep the paper in place
- In a standing mixer, add the bananas, eggs and sugar and mix until incorporated (bananas will still be a little lumpy and that’s ok). Add the vanilla, coconut oil and yogurt and mix again until combined.In a separate bowl, combine the gluten free and almond flour, cocoa powder, baking powder, baking soda and salt and stir to combine.
- Add half the dry mixture to the wet ingredients and mix on low, then add the remaining dry mixture to the bowl, scraping down the sides to combine all the ingredients well. Fold in the chocolate chips, reserving some for the top.
- Pour the batter into the loaf pan, , remove the clips, top with remaining mini chocolate chips and a sprinkling of kosher salt. Bake for 45-55 minutes or until a wooden baking spear comes out clean
- Cool slightly before cutting and serving
