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!
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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
- 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
- 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.
Baking Tips
- 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.
- 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.
- 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.)
- 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.
- 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
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.
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!
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!
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.
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
Gluten-Free Chocolate Banana Bread
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
- 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.
- 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.
- 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.)
- 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.
- 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
Nutrition
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