My Go-To Moist Gluten Free Chocolate Banana Bread (It's the Only GF Loaf I Make)
Deeply chocolatey, tender, and completely gluten-free. One bowl, 15 minutes of hands-on work, and a 20-minute rest that makes all the difference. This loaf stays moist for days and tastes like the real thing.
Equipment
- 9x5-inch Loaf Pan
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- 1 3/4 cups gluten-free 1-to-1 flour blend, spooned and leveled
- 1/3 cup Dutch-process cocoa powder
- 2 tablespoons hot coffee or water
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup neutral oil (avocado, grapeseed, or melted coconut)
- 1/4 cup plain Greek yogurt or sour cream
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, letting it hang over the long sides.
- In a large mixing bowl, whisk the cocoa powder with the hot coffee or water until smooth and fragrant.
- Add the mashed bananas, both sugars, oil, yogurt, eggs, and vanilla. Whisk until smooth.
- Sprinkle the GF flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined.
- Fold in the chocolate chips, reserving about a tablespoon for the top.
- Pour batter into the lined pan, smooth the top, and sprinkle reserved chips. Let rest at room temperature for 20 minutes. Do not skip.
- Bake for 55–65 minutes, tenting with foil at 40 minutes. Toothpick should come out clean.
- Cool in pan for 15 minutes, then lift out and cool completely before slicing.
Notes
Don't skip the 20-minute rest – it hydrates the flour and prevents grittiness. Measure flour by spooning and leveling (or weigh 220g). For dairy-free, use plain coconut yogurt and dairy-free chocolate chips. Store wrapped tightly on the counter for 3 days, then refrigerate. Individual slices freeze well for up to 3 months.