Gluten-free Chocolate Chocolate Chip Banana Bread

Put your overripe bananas to great use with this moist and decadent gluten free chocolate chocolate chip banana bread! It's a chocolate lovers dream with a fluffy chocolate bread and dark chocolate chips scattered throughout - the perfect excuse to have cake for breakfast!

Why I love this banana bread

Well, first of all I'm chocolate's biggest fan. So naturally this gluten-free chocolate chip banana bread is high on my favorites list. But besides being chocolate heaven, it also:

• is completely gluten-free and dairy-free
• made with paleo-friendly ingredients
• has a moist, soft, and fluffy texture
• is super simple and easy to make
• packs in some serious chocolate flavor (I had to say something else about the chocolatiness)

Here's what you need

You only need a few simple pantry staples to make this gluten-free double chocolate chip banana bread. Here are a few ingredient tips:

• Overripe bananas - the best bananas are slightly brown but not super brown/almost black. If you only have yellow bananas, you can expedite the ripening process by putting them in the oven at 350 F for 7 - 10 minutes. They will turn a dark brown color which is okay. Let the bananas come to room temperature before using them in this recipe.
• Eggs - make sure your eggs are room temperature. Let them sit out for about 20 minutes before making this recipe or soak them in a bowl of warm water for a few minutes to get the chill of them.
• Almond butter - any nut butter will work for this recipe. Just make sure it's the 'creamy' style kind and not chunky.

Step by step instructions

Step 1 : Mash the bananas

You will need 1 ½ cups of mashed bananas for this recipe. Depending on the size of your bananas, this is 3 - 4 medium sized bananas.

Place the overripe bananas in a bowl and mash them down with either a stiff whisk or the back of a fork. Mash them enough so there are no large clumps remaining. Then set this bowl aside.

Step 2 : Mix the wet ingredients

In a separate large mixing bowl, mix the eggs, coconut sugar, almond butter, and vanilla together. The consistency should be slightly thin and the sugar should be dissolved. You can test this out by rubbing a bit of the mixture in between your thumb and pointer finger. If you feel sugar granules, you need to keep mixing.

Similarly, the almond butter should be well mixed as well. If you can still see clumps of almond butter, mix a little more until you reach a thin consistency.

Step 3 : Add the mashed bananas and flours

Next, measure out 1 ½ cups of the mashed bananas and add it to the egg mixture. Mix well to distribute the banana throughout the batter. If you come across some clumps, break it up with your whisk or spatula.

Once the mashed banana is mixed in, add the almond flour, cacao powder, and baking powder. Mix until the flours are disbursed and no flour clumps remain. Be careful not to over mix this step to prevent the gluten-free chocolate chip banana bread from being dry.

Step 4 : Fold in the chocolate chips

Finally, fold in the dark chocolate chips (these are my favorite vegan chocolate chips) into the batter. This is best done with a rubber spatula, not a whisk. Again, be careful not to over mix.

Pour the batter into an 8-inch loaf pan lined with parchment paper or greased with oil. Sprinkle some additional chocolate chips on top if desired (there is no such thing as too much chocolate!).

When baking, place the pan in the middle rack of the oven. To ensure the gluten-free double chocolate banana bread is done, push a toothpick in the center of the bread. If it comes out clean, the bread is done. If there is batter on the toothpick, the bread needs to bake for a little longer.

Let the gluten-free chocolate chip banana bread cool before cutting it into slices and enjoy!

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Gluten-free Chocolate Chocolate Chip Banana Bread

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★★★★★

5 from 2 reviews

• Author: Ansley Beutler
• Prep Time: 20
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8-inch bread 1x
• Diet: Gluten Free

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Description

Put your overripe bananas to great use with this moist and decadent gluten free chocolate chocolate chip banana bread!  It's a chocolate lovers dream with a fluffy chocolate bread and dark chocolate chips scattered throughout - the perfect excuse to have cake for breakfast!

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Ingredients

Scale 1x2x3x

• 1 ½ cup mashed bananas (3 - 4 medium bananas)
• 3 eggs
• ⅓ cup coconut sugar
• ½ cup almond butter (sub. any other nut butter)
• 2 tsp vanilla
• 1 cup almond flour
• ⅓ cup cacao powder
• 2 tsp baking powder
• ½ cup dark chocolate chips (plus more to sprinkle on top, if desired)

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Instructions

1. Preheat oven to 350 F.  In a bowl, mash the bananas with a stiff whisk or the back of a spoon; set aside.
2. In a large bowl, whisk together the eggs, coconut sugar, almond butter, and vanilla until well mixed. The mixture should almost double in size and the sugar granules should dissolve. You can test this by rubbing a bit of the mixture in between your thumb and pointer finger. If you feel sugar granules, keep whisking.

3. Next, measure out 1 ½ cups of the mashed bananas and add it to the batter. Mix well to distribute the banana throughout the batter. If you come across some clumps, break it up with your whisk or spatula.

4. Add the almond flour, cacao powder, and baking powder. Mix until the flour is well disbursed and no clumps remain. Be sure not to over mix the batter.
5. Fold in the dark chocolate chips. This is best done with a rubber spatula. Again, make sure not to over mix. Pour the batter into a 8-inch loaf pan lined with parchment paper or greased with oil. If desired, sprinkle a few extra dark chocolate chips over top. Bake in the oven for an hour. The bread should be cracked on top and you should be able to insert a toothpick into the middle and it come out clean. If not, bake for an additional 5 - 10 minutes.
6. Let cool slightly before cutting into slices. To store the banana bread, keep it in an air-tight container uncut. It will keep for up to 5 days. Warm up a slice in the microwave for 20 seconds when ready to enjoy!

Notes

Note : Be sure not to over mix the batter. Over mixing the batter will result in dry banana bread. Simply fold in the flours and chocolate chips into the batter with a rubber spatula.

Note 2 : Make sure to check if the banana bread is done by inserting a toothpick into the center of the bread once baked. If the toothpick comes out clean, the bread is done. If there is batter on the toothpick, the bread needs a little more baking time.

Note 3 : To store the banana bread, keep it in an air-tight container unsliced. It will keep for up to 5 days. Warm up a slice in the microwave for 20 seconds when ready to enjoy!

• Category: Breads
• Method: Bake
• Cuisine: American

Keywords: gluten free chocolate chip banana bread, paleo chocolate banana bread, double chocolate chip banana bread