(Gluten Free) Double Chocolate Banana Bread
This rich, double chocolate banana bread can be made gluten-free or not for a dense, moist, and utterly delectable loaf. Olive oil, a warming pinch of cinnamon, and plenty of semisweet chocolate and whole grains round out this easy recipe.
I love this recipe because it's not just (gluten free) chocolate chip banana bread; it's DOUBLE CHOCOLATE banana bread. This means there's cocoa powder in the batter plus a generous amount of chocolate chips, and then it's finished with more chocolate chips sprinkled over the top. Basically, if you love chocolate and bananas, this bread is for you.
I love that you can make this recipe gluten-free or not as needed; either oat flour or whole wheat flour adds a lovely dose of whole grain goodness and pairs so nicely with the mashed bananas. I always throw in a big pinch of ground cinnamon to offset the chocolate (I love the marriage of chocolate + cinnamon), though that addition is up to you. Olive oil brings a floral richness and brown sugar adds caramelly sweetness.
I caution that this is a very rich, fudgy, and decadent loaf. My oldest found it a tad too much for her, so if you like a more traditional banana bread, I recommend my oat flour banana bread or oat flour chocolate chip banana bread. For the true chocolate lovers out there, this one's for you.
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Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Flour - Use whole wheat flour or whole wheat pastry flour if you don't need to keep gluten-free. I prefer oat flour or brown rice flour for a gluten-free version.
- Cocoa powder - Always use unsweetened cocoa powder! If not, the loaf will be overly sweet.
- Baking soda
- Salt - I use fine sea salt, and table salt is fine, too.
- Cinnamon - I love a bit of ground cinnamon, which plays so nicely against the chocolate. You can leave this out if you prefer.
- Bananas - Soft, ripe, brown bananas are best here. I used 3 large or 4 medium bananas.
- Olive oil - I use extra-virgin olive oil. Swap melted coconut oil if you prefer.
- Brown sugar - Light or dark brown sugar is fine.
- Egg - I used a large egg.
- Semisweet chocolate chips - Or use chopped chocolate. I prefer semisweet chocolate so that the loaf isn't too too sweet.
Double Chocolate Banana Bread Variation Ideas/Etc.
- Milk chocolate - Feel like upping the ante? Use milk chocolate chips!!
- Add nuts - I decided to keep this recipe nut-free, but if you want a bit of crunch to offset the richness of the chocolate, ½ cup of chopped walnuts or hazelnuts would be *chef's kiss.
- Coconut - I do love coconut with chocolate. Add ½ cup of shredded coconut to the batter for a bit of coconut sweetness (like in my gluten free coconut banana bread recipe).
How to Make Double Chocolate Banana Bread
Here's an overview in photos of how to make a double chocolate banana bread:
1. Combine dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon if using.
2. Mix wet ingredients: In a large bowl, whisk together the mashed bananas and oil, then add the egg, sugar, and most of the chocolate chips.
3. Combine: Mix the dry ingredients into the wet ingredients, then pour batter into a lined loaf pan. Top with the remaining chocolate chips.
4. Bake: Now bake in a 350F oven for about 1 hour.
Use Very Ripe Bananas for Double Chocolate Banana Bread
This might go without saying but - use really ripe bananas in this recipe! These are the ones no one wants and which are going begging on the counter, probably unlovely but still destined for glory in the form of banana bread. The more spotted, the better, as they will add the most natural sweetness and flavor.
Tips & Recipe Notes
- You can use all-purpose flour but ... Yes, you absolutely can use all-purpose flour (or a gluten-free blend like my homemade gluten free flour blend) in this recipe. But I'd like to argue for using whole grain flour here. I'm always trying to add more whole grains when possible, and you won't even notice it's there.
- Cool the loaf completely. This is a moist loaf, but it will solidify as it cools. So, let it cool completely to warm room temperature or just room temperature to make sure it slices easily.
- Make it extra. Add two teaspoons of pure vanilla extract or vanilla bean paste for extra flavor.
- Bake as muffins. You can bake this recipe as double chocolate banana muffins by portioning the batter into a lined or well-greased muffin tin. Bake for 20 minutes, then test for doneness and continue baking if needed.
- To serve: Plain, or with a big swipe of cream cheese or creamy nut butter.
How to Store Double Chocolate Banana Bread
- Counter - At room temperature, covered or in an airtight container, on the counter for up to 3 days (if it's hot, move to the fridge after 1 day).
- Fridge - Wrapped in plastic or in an airtight container or plastic bag in the fridge for up to 5 days.
- Freezer - Wrap the whole loaf in plastic and foil or place it in an airtight, freezer-safe bag and store it in the fridge for up to 3 months. You can also freeze in slices in a freezer-safe bag with a piece of parchment in between each slice to prevent sticking. Thaw the bread in the fridge before serving.
More banana bread Recipes
Happy baking! If you make this gluten free double chocolate banana bread recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Double Chocolate Banana Bread
Ingredients
- 1 ¼ cup oat flour or whole wheat flour (140 grams)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- big pinch of cinnamon , optional
- 3 large, ripe bananas (about 1 ½ cups mashed)
- ½ cup olive oil
- ¾ cup packed brown sugar
- 1 large egg
- 1 cup semisweet chocolate chips
Instructions
- Heat oven to 350℉ and grease and line a standard loaf pan.
- In a medium bowl, whisk together the 1 ¼ cup oat flour or whole wheat flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and the big pinch of cinnamon if using.
- In a large bowl, mash the 3 large, ripe bananas, then mix in the ½ cup olive oil and stir to combine. Add the ¾ cup packed brown sugar, 1 large egg, and ¾ cup of the 1 cup semisweet chocolate chips, and stir until smooth
- Fold the dry ingredients into the wet ingredients, then pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the top of the bread, rest it for 15 minutes, then place it in the oven and bake for 55-65 minutes, until risen and set, and a toothpick comes out mostly clean.
- Remove from the oven and set on a cooling rack; cool in the pan for 15 minutes, then turn out onto the pan to cool completely before slicing.
Notes
- You can use all-purpose flour but ... Yes, you absolutely can use all-purpose flour (or a gluten-free blend like my homemade gluten free flour blend) in this recipe. But I'd like to argue for using whole grain flour here. I'm always trying to add more whole grains when possible, and you won't even notice it's there.
- Cool the loaf completely. This is a moist loaf, but it will solidify as it cools. So, let it cool completely to warm room temperature or just room temperature to make sure it slices easily.
- Make it extra. Add two teaspoons of pure vanilla extract or vanilla bean paste for extra flavor.
- Bake as muffins. You can bake this recipe as double chocolate banana muffins by portioning the batter into a lined or well-greased muffin tin. Bake for 20 minutes, then test for doneness and continue baking if needed.
