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    Home » Muffins and Bread

    Gluten-Free Chocolate Banana Bread

    Published: Jul 13, 2021 · Modified: Jul 13, 2021 by Mariah Knight

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    This Gluten-Free Chocolate Banana Bread was an instant hit in my house! It's super moist, made with healthy ingredients, and has a rich chocolate flavor. Plus it's made with coconut flour so it's a great option for anyone who is nut-free!

    Slices of chocolate banana bread on wooden cutting board.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why I love this Banana Bread Recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Baking Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe -
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    • 💬 Reviews

    Why I love this Banana Bread Recipe

    What's not to love about a thick slice of Chocolate Banana Bread?? Especially when it's made with good for you ingredients like bananas, coconut flour, and shredded carrots. You might think it's a little odd to add carrots to this recipe, but it adds moisture to the bread without the need for oil, and some extra health benefits! Unlike a lot of banana bread recipes, this one has very little added sugar! It's naturally sweetened with ripe bananas and a little coconut sugar. (Which helps to balance out the bitterness of cacao powder.)

    🍴Ingredient Notes

    Overhead shot of ingredients.
    • Mashed Banana - Ripe bananas work best for this recipe! (You'll need about 2-3 bananas.)
    • Shredded Carrots - Not packed! Just scoop the shredded carrots into the measuring cup until it's full.
    • Eggs - I have not tested this recipe with egg replacements.
    • Coconut Sugar - You can sub with Lakanto Golden Monkfruit.
    • Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
    • Coconut Flour -  I only used a small amount of coconut flour because it's very absorbent, but it adds a nice fluffy texture. Make sure to follow the baking tips for how to measure it correctly!

    Optional Add-In's

    You can add dark chocolate chips on top or folded in the bread! I usually buy the brand Pascha on Amazon because they sell in bulk. Pascha offers a variety of chocolate, but my personal favorite is 85% dark chocolate chips! They are soy-free, dairy-free, and have quality ingredients. They also offer a 100% cacao chip if you're looking for a sugar free option! Chopped walnuts or almonds would also be a great in this recipe.

    🍴Step by Step Instructions

    Making the Batter

    1. Start by adding coconut flour, cacao powder, baking soda, and salt into a medium sized mixing bowl. Stir together with a whisk or spoon.
    2. Next add eggs, mashed banana, shredded carrots, coconut sugar, and vanilla extract into a large mixing bowl. Blend with a hand mixer or whisk until fully combined.
    3. Pour the dry mixture into the wet mixture. Stir until a thick batter forms. (If you want chocolate chips, fold them in now!)
    • Wet ingredients mixed in a bowl.
    • Dry ingredients mixed in a bowl.

    Baking the Bread

    1. Grease your bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.)
    2. Next, pour the batter into the greased bread pan and use the back of a spoon to spread it out evenly. I like to sprinkle some extra chocolate chips on top too!
    3. Bake the bread at 350 degrees for 45-50 minutes.
    4. Once it's done, let it cool for about 15 minutes. (It's important to let it set!) I like to take a sharp knife and scrape around the edges where I didn't use parchment paper. Pull it up by the parchment paper to remove. If you didn't use parchment paper, let it cool completely in the pan before trying to remove it.
    • Banana bread batter in a glass bowl.
    • Banana bread batter in a parchment paper lined bread pan.

    Baking Tips

    1. Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45-50 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing. If the toothpick or fork comes out clean, you'll know it's done.
    2. My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe.
    3. If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    4. When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
    5. If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

    Frequently Asked Questions

    Can I swap coconut flour for another gluten-free flour?

    No! Coconut flour is very absorbent, and this recipe will not work if you swap for almond flour, cassava flour, or a gluten-free 1-1 replacement.

    Do I have to measure the mashed banana?

    Yes! I give specific measurements for mashed banana because it leaves less room for error. Bananas range in size, so by measuring you know exactly how much to use!

    Should I put chocolate chips in the batter too?

    It's not necessary, but I like to! Just stir some in right before you pour the batter into the bread pan. You can also sprinkle some on top!

    Do I need parchment paper for this recipe?

    No, but I highly reccomend you do. When the bread has cooled for a few minutes, just pull it out by the parchment paper! (It will make your life so much easier.) I also like greasing the entire pan so the ends don't stick, and it helps to keep the parchment paper from moving around when you're pouring in the batter.

    Slices of chocolate banana bread stacked on top of each other.

    How to store leftovers

    I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf, and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

    More chocolate recipes!

    • Paleo Chocolate Banana Muffins
    • Nut Free Chocolate Spread Recipe (Vegan)
    • Chocolate Banana Bread Muffins with a Twist
    • Gluten-Free Chocolate Peppermint Cookies (Paleo)

    After you make this Gluten-Free Chocolate Banana Bread, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Slices of chocolate banana bread on wooden cutting board.

    Gluten-Free Chocolate Banana Bread

    This Gluten-Free Chocolate Banana Bread was an instant hit in my house! It's super moist, made with healthy ingredients, and has a rich chocolate flavor. Plus it's made with coconut flour so it's a great option for anyone who is nut-free!
    4.50 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 8
    Calories 124 kcal

    Equipment

    • Bread Pan
    • Parchment Paper

    Ingredients
      

    Wet Ingredients

    • 1 + ½ Cups Mashed Banana
    • 1 Cup Shredded Carrots Not packed!
    • 3 Eggs
    • ⅓ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit.
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ½ Cup Cacao Powder You can sub with cocoa powder.
    • ⅓ Cup Coconut Flour
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt

    Instructions
     

    Making the Batter

    • Start by adding coconut flour, cacao powder, baking soda, and salt into a medium sized mixing bowl. Stir together with a whisk or spoon.
    • Next add eggs, mashed banana, shredded carrots, coconut sugar, and vanilla extract into a large mixing bowl. Blend with a hand mixer or whisk until fully combined.
    • Pour the dry mixture into the wet mixture. Stir until a thick batter forms. (If you want chocolate chips, fold them in now!)

    Baking the Bread

    • Grease your bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.)
    • Next, pour the batter into the greased bread pan and use the back of a spoon to spread it out evenly. I like to sprinkle some extra chocolate chips on top too!
    • Bake the bread at 350 degrees for 45-50 minutes.
    • Once it's done, let it cool for about 15 minutes. (It's important to let it set!) I like to take a sharp knife and scrape around the edges where I didn't use parchment paper. Pull it up by the parchment paper to remove. If you didn't use parchment paper, let it cool completely in the pan before trying to remove it.

    Notes

    Baking Tips

    1. Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45-50 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing. If the toothpick or fork comes out clean, you'll know they're done.
    2. My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe.
    3. If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    4. When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
    5. If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

    How to store leftovers

    I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf, and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

    Frequently Asked Questions

    Can I swap coconut flour for another gluten-free flour?
    No! Coconut flour is very absorbent, and this recipe will not work if you swap for almond flour, cassava flour, or a gluten-free 1-1 replacement.
    Do I have to measure the mashed banana?
    Yes! I give specific measurements for mashed banana because it leaves less room for error. Bananas range in size, so by measuring you know exactly how much to use!
    Should I put chocolate chips in the batter too?
    It's not necessary, but I like to! Just stir some in right before you pour the batter into the bread pan. You can also sprinkle some on top!
    Do I need parchment paper for this recipe?
    No, but I highly reccomend you do. When the bread has cooled for a few minutes, just pull it out by the parchment paper! (It will make your life so much easier.) I also like greasing the entire pan so the ends don't stick, and it helps to keep the parchment paper from moving around when you're pouring in the batter.

    Nutrition

    Serving: 1gCalories: 124kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 342mgPotassium: 308mgFiber: 5gSugar: 11gVitamin A: 2789IUVitamin C: 5mgCalcium: 24mgIron: 1mg
    Keywords chocolate banana bread, coconut flour banana bread, gluten-free chocolate banana bread
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Coconut Flour

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    Cacao Powder

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    Parchment Paper

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    Pascha

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    Hand Mixer

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    Coconut Sugar

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    Lakanto Golden Monkfruit

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    Reader Interactions

    Comments

    1. Nicole

      October 10, 2021 at 12:16 pm

      4 stars
      This is soooo good!! Decadent and rich!

      Reply
      • Mariah Mandile

        October 11, 2021 at 7:49 am

        So glad you liked it!! (:

        Reply
    2. Nicole

      October 10, 2021 at 12:16 pm

      5 stars
      I meant 5 stars!

      Reply
      • Mariah Mandile

        October 11, 2021 at 7:50 am

        Thank you!!!

        Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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