Gluten Free Chocolate Banana Bread
By Maddy Williams
This is the banana bread I have made more times than any other recipe in my kitchen. The trick is browning the butter first — it takes five extra minutes and turns an ordinary loaf into something people ask you to bring again. I have tested this with everything from barely-ripe to nearly-black bananas; the darker and softer, the better.
Ingredients
- 3very ripe bananas, mashed— about 1½ cups
- 5/8 cupUnsalted Butter
- 1/3 cupbrown sugar, packed
- 1/3 cup + 2tbsGranulated Sugar
- 2large eggs— room temperature
- 2/3 cupGreek Yogurt
- 1 tbsvanilla extract
- 1 3/4 + 2 tbsgluten free 1:1 flour
- 3/4 cupOat Flour
- 1/2 cupDutch Cocoa Powder
- 3/4 tspbaking soda
- 1 1/2 tspBaking Powder
- 1/4 tspsalt
- 1 tspground cinnamon
- 2 tspEspresso Powder
- 2/3 cupsemi-sweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper and set aside.
- 2
In a medium bowl, whisk together 225 g gluten-free measure-for-measure flour, 85 g oat flour, 45 g Dutch-processed cocoa powder, 1½ teaspoons baking powder, ¾ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- 3
In a large bowl, combine 330 g mashed banana, 140 g melted butter, 75 g caster sugar, 75 g dark brown sugar, 160 g Greek yogurt, 2 medium eggs, and 1 tablespoon vanilla extract. Whisk until smooth and well blended.
- 4
Add the dry ingredients to the wet mixture and gently fold until just combined. The batter should be thick but pourable; if it feels overly stiff, add up to 15 g milk or water, a little at a time, until the batter loosens slightly.
- 5
Fold in 100 g chocolate chips, reserving a small handful for the top
- 6
Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle with the remaining chocolate chips. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out with moist crumbs and melted chocolate, but no wet batter.
- 7
Allow the loaf to cool in the pan for 15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.
Tips
Make ahead: Wraps tightly and keeps 4 days at room temperature, or freezes up to 3 months. If your batter looks curdled after adding eggs, that is normal — the flour brings it back together.
Written by
Co-founder, BakingSubs
Co-founder of BakingSubs, where she develops and tests the recipes and substitutions that help home bakers get it right the first time.
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