Easy Gluten Free Chocolate Banana Bread

I hope you are ready to make something incredible today. This recipe is really easy, and the chocolate and banana flavors explode in your mouth! I don’t know why writing up my banana bread with cocoa powder recipe has taken me so long.

This recipe has passed the test with my gluten-free family, and I brought it out to our weekly cul-de-sac get-together. We are the only gluten-free ones on the court, but everyone is pretty used to me bringing something for taste testing. Nobody could tell this banana chocolate loaf was gluten free. No one. Kids and grownups alike all gobbled it up!

Allergen Information:

This homemade chocolate banana bread recipe is gluten-free, nut-free, soy-free, and oat-free. You can easily make it dairy-free with plant-based butter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean other gluten free flour blends will not work. This means I have not tested any gluten-free flour blends. I can not guarantee the recipe will work if you use other mixes. Some blends need more moisture, so reference the photos below of the batter.
• Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
• Milk – You can use regular or non-dairy milk. I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk. If you use almond milk, it is good to see if your almond milk is gluten-free.
• Cocoa Powder – Several cocoa powders are gluten free. I used Anthony’s Cocoa Powder in this recipe. Be sure to read the ingredients to verify it is gluten free.
• Chocolate Chips – Use the Enjoy Life brand if you need dairy-free.
• Butter – I recommend unsalted butter.

How to measure gluten free flour:

To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 2: Add your bananas to a bowl. Use a pastry blender to mash your ripe bananas. (Trust me, this tool is magic, and it is much easier and quicker to mash bananas!)

HINT: Be very careful not to overmix your batter. Mix the ingredients until they are just barely mixed. I don’t recommend a standing mixer because they tend to overmix, making your banana bread turn out denser.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 7: Bake at 425º F for 8 minutes, then reduce the oven temperature to 350º F. The high heat for the first few minutes allows the cake to rise better, making a nice dome top.

Bake for 45-50 minutes, depending on the size of your loaf pan.

How do you know when the chocolate banana bread is finished baking?

To test for doneness, insert a toothpick into the center of the bread. If the toothpick comes out clean, it is done baking. The banana bread must be baked longer if you see batter or crumbs.