Double Chocolate Gluten-Free Banana Bread is a rich, delicious take on classic banana bread. Made with gluten-free flour and sweetened with coconut sugar.
 
Double Chocolate Gluten-Free Banana Bread sweetened with coconut sugar
 
If youโ€™ve tried and loved my The BEST Gluten-Free Banana Bread Recipe, youโ€™re going to go wild over this double chocolate version!
 
And if you havenโ€™t tried that banana bread recipe yet, hereโ€™s your chance to catch up!
 
This double chocolate gluten-free banana bread is rich, decadent, moist, and completely mouth-wateringly scrumptious. Itโ€™s that sweet spot that more than satisfies your sweet tooth without being a fully-loaded chocolate cake. Chocolate lovers, you will LOVE!
 
Double Chocolate Healthy Gluten-Free Banana Bread - amazingly moist, fluffy, and delicious! Refined sugar-free, rich, healthy breakfast or dessert
 
I find banana bread to be so very versatile in the sense that it can be consumed for breakfast, snack, and/or dessert.
 
Letโ€™s bake a loaf!

How to Make Double Chocolate Banana Bread:

Preheat the oven to 350 degrees F and line a 9โ€ x 5โ€ loaf pan with parchment paper.

Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.

Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.

In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, and instant coffee until combined.

Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.

Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.

Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.

Gluten-Free Chocolate Banana Bread made refined sugar-free, moist and fluffy

Double Chocolate Gluten-Free Banana Bread - refined sugar-free, moist, fluffy, delicious!

 
 

Refined sugar-free healthy chocolate banana bread - gluten-free and refined sugar-free

Recipe Adaptations:

  • Add 1 cup chopped nuts and/or shredded coconut
  • Replace coconut sugar with regular brown sugar or raw cane sugar
  • Use low-carb chocolate chips and a zero sugar sweetener for a lower sugar version of this recipe
  • Looking for a paleo banana bread recipe? Follow my Paleo Banana Bread Recipe for an almond flour version, of my Coconut Flour Banana Bread recipe for a coconut flour version.

Double Chocolate Gluten-Free Banana Bread sweetened with coconut sugar

Looking for a muffin version of this recipe?? Simply follow my Gluten-Free Chocolate Banana Muffins recipe!

More Gluten-Free Banana Bread Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Double Chocolate Gluten-Free Banana Bread - refined sugar-free, moist, fluffy, delicious!

Gluten-Free Double Chocolate Banana Bread

4.58 from 14 votes
Rich, moist gluten-free banana bread with cocoa powder and chocolate chips for double chocolate action
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1 loaf

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a 9โ€ x 5โ€ loaf pan with parchment paper.
  • Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.
  • Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
  • In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, instant coffee, and chocolate chips until combined.
  • Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
  • Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
  • Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.

Nutrition

Serving: 1slice of 12 ยท Calories: 338kcal ยท Carbohydrates: 51g ยท Protein: 5g ยท Fat: 15g ยท Fiber: 5g ยท Sugar: 29g
Author: Julia
Course: Muffins
Cuisine: American
Keyword: banana bread, chocolate, coconut sugar, gluten free
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Double Chocolate Healthy Gluten-Free Banana Bread - amazingly moist, fluffy, and delicious! Refined sugar-free, rich, healthy breakfast or dessert
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.58 from 14 votes (13 ratings without comment)

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Questions and Reviews

  1. Thank you for sharing this amazing recipe. My son has multiple food allergies. He is allergic to eggs as well. So I swapped the eggs with the Bob’s Red Mill Egg Replacer and it came out so fluffy and delicious. My 3 year old loved it. So happy to have found a perfect recipe.

    1. I’m so thrilled to hear the recipe worked out so well for you using an egg replacer! That’s such great news and this is very helpful information to those who want to try the same thing. Thanks so much for sharing! xo

  2. Seems that there isn’t near enough wet ingredients, it’s no where near pouring consistency. It’s in the oven after adding about a 1/2 cup of milk. We’ll see!

    1. Hi Melanie! Did you measure your mashed bananas before incorporating them into the batter? The amount of mashed will yield a different result depending on the size of the bananas, so I always measure the mash to be sure the consistency is right. Also, what brand of gluten-free flour are you using? Various brands have varying absorbencies. Let me know ๐Ÿ™‚

  3. Delicious recipe! The kids and I loved having an excuse to eat chocolate for breakfast. Looking forward to trying your almond flour version. Nipa

  4. Thank you for shareing all the gluten free recipes ive had Celiac for over 10yrs and you appreciate new ideas, taste, and treats.

    Vangie Perez