I can never decide if this rich gluten free chocolate banana bread belongs at breakfast or dessert, and the melty chocolate chips make the case for both. One slice is all it takes to see why it disappears so fast.

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I’m obsessed with this moist gluten free chocolate banana bread because it tastes like I raided a brownie pan and somehow got breakfast out of it. The crumb is rich, soft, and deeply chocolatey from unsweetened cocoa powder, with semisweet chocolate chips melting into every bite.

I love that it feels dessert-level without being fussy or over-the-top. But the banana keeps it plush and tender, not dry or cakey.

Honestly, I’ll slice it thick, eat it straight from the counter, and call it self-control because I didn’t grab the whole loaf. Dark, sweet, messy.

My absolute kind of banana bread.

Ingredients

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Gluten free flour keeps the loaf sturdy, not crumbly or weirdly sandy.
Cocoa powder brings that deep chocolate vibe without making things too sweet.
Baking soda and baking powder help it puff up like proper banana bread.
Fine salt keeps the chocolate from tasting flat.
Tiny thing, big job.
Granulated sugar adds sweetness, while brown sugar gives it a cozy, soft bite.
Eggs help everything hold together, especially with gluten free baking.
Melted butter adds richness, but oil keeps it extra soft for days.
Greek yogurt or sour cream makes it moist without feeling heavy.
Vanilla makes the banana and chocolate taste warmer and more homemade.
Very ripe bananas bring natural sweetness, moisture, and that classic banana bread smell.
Chocolate chips melt into little pockets.
Plus, extra on top never hurts.

Ingredient Quantities

1 3/4 cups gluten free all purpose flour blend (with xanthan gum)

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs, room temperature

1/3 cup melted unsalted butter or neutral oil

1/2 cup plain Greek yogurt or sour cream

1 teaspoon pure vanilla extract

1 1/2 cups mashed very ripe bananas (about 3 medium)

1 cup semisweet chocolate chips, plus extra for topping

How to Make this

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1. Preheat oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.

2. Whisk together 1 3/4 cups gluten free all purpose flour blend, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a large bowl.

3. In a separate bowl, beat 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large room temperature eggs until combined.

4. Stir in 1/3 cup melted unsalted butter or neutral oil, 1/2 cup plain Greek yogurt or sour cream, and 1 teaspoon pure vanilla extract until smooth.

5. Fold in 1 1/2 cups mashed very ripe bananas until incorporated, taking care not to overmix.

6. Pour the wet mixture into the dry ingredients and gently stir until just combined and no large streaks of flour remain.

7. Fold in 1 cup semisweet chocolate chips, reserving a handful to sprinkle on top.

8. Transfer batter to the prepared loaf pan, smooth the top, and scatter the reserved chocolate chips over the batter.

9. Bake for 50 to 65 minutes until a toothpick inserted near the center comes out with a few moist crumbs and the top springs back lightly.

10. Cool in the pan on a wire rack for 10 to 15 minutes, then remove the loaf and cool further before slicing.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 9×5 inch loaf pan lined with parchment paper or greased
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Electric hand mixer or sturdy balloon whisk for beating eggs
7. Rubber or silicone spatula for folding and scraping
8. Potato masher or fork for mashing bananas
9. Wire cooling rack and toothpick or cake tester for doneness

FAQ

Can I substitute the melted butter with oil? A: Yes. Use a neutral oil like vegetable or canola in the same amount for a moist crumb and slightly different flavor.

How ripe should the bananas be and how much do I need? A: Very ripe bananas with lots of brown speckles or fully brown skins are best. You need about 1 1/2 cups mashed, which is roughly 3 medium bananas.

How do I know the bread is done? A: A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. The top will spring back lightly and the edges will pull from the pan.

Can I make this dairy free or vegan? A: For dairy free use non dairy yogurt and oil instead of butter. To make it vegan, replace eggs with flax or chia egg equivalents (2 tbsp ground flax or chia mixed with 6 tbsp water, chilled) and use dairy free yogurt.

Can I use regular all purpose flour instead of a gluten free blend? A: Not directly. Regular flour will change texture and may need different liquid ratios. This recipe is formulated for a gluten free all purpose blend with xanthan gum.

How should I store or freeze the bread? A: Cool completely, then wrap tightly and store at room temperature for 2 to 3 days or refrigerate up to 5 days. Freeze slices or whole loaf wrapped well for up to 3 months; thaw at room temperature or toast slices to reheat.

Moist Gluten Free Chocolate Banana Bread Recipe Substitutions and Variations

Gluten free all purpose flour blend: substitute with 1 3/4 cups oat flour, and add 1/2 teaspoon xanthan gum if your oat flour lacks a binder; expect a slightly denser crumb.
2 large eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes to gel (1:1 replacement).
1/3 cup melted unsalted butter or neutral oil: use 1:1 melted coconut oil or light olive oil for a dairy free option; flavor will be subtly different.
1/2 cup plain Greek yogurt or sour cream: swap for 1/2 cup unsweetened full fat coconut yogurt or 1/2 cup buttermilk (if not dairy free), using the same volume.

Pro Tips

– Use very ripe bananas with lots of brown spots; they add sweetness and moisture so you can skip extra sugar if you prefer. Mash them well so there are no big chunks that will make uneven pockets in the loaf.

– Measure the gluten free flour by spooning into the cup and leveling it off rather than scooping. Let the mixed batter rest 10 to 15 minutes before baking so the flour hydrates and the texture firms up, which helps prevent a gummy crumb.

– Keep mixing gentle once the wet and dry are combined. Overworking gluten free batter can make the loaf dense. Stop as soon as you no longer see streaks of flour and fold in the chocolate chips with a light hand.

– If the top starts to brown too quickly, tent the pan loosely with foil for the last 10 to 15 minutes of baking. Also allow the loaf to cool completely before slicing for cleaner slices and a steadier crumb.