Several months ago I saw a recipe for chocolate banana bread on Two Peas and Their Pod. It looked delicious and I knew I wanted to try to come up with a gluten free version.
I gave it a try with mixed results at first. As I was working on my gluten free version Two Peas and Their Pod actually shared a gluten free vegan version of their bread. It looked good, but there were a few things that I would have done differently.
After eating gluten free for almost 8 years, I know that individual flours usually work best. Blends work and I do use them, especially Bob’s Red Mill blend, but individual flours work better in almost all recipes. One of the reasons they work better is because I can control the gums and the amount of the rice flours and starches. What works in one recipe like a cake might not work the same in a cookie.
If I am going to spend the time and money on gluten free baked goods, I want them to be the best that they can be. Usually individual flours give me that.
So, I kept working on my own gluten free version of this bread. And I got it pretty good, but the texture wasn’t quite there. It was good, but it wasn’t what I knew it could be. Again, if I am going to share a gluten free recipe I want the best gluten free results that I can get.
Often times when I can’t get a gluten free quick bread to turn out just right I turn it into a muffin. There is something about cooking it in a small form, like a muffin, that makes the texture better. This recipe is an example of that. The gluten free version of the bread was good, but the muffin was delicious. Like I could have eaten a whole pan of them delicious.
No one would know that these double chocolate banana muffins are gluten free. They are that good. They are like a muffin that you would buy in a bakery.
These are a must try!
I did do one other thing differently than the original recipe. I used all oil. I tried it with part butter like the original recipe and I just liked the all oil version better. The oil made them more moist.
Be sure to check out all my recipes in my Recipes Made the Gluten Free Way series.
Here is my favorite muffin pan for gluten free muffins. The pan in the picture is not a USA Pan. It is one that came from my mom that I love to use in photos.
- 1/4 cup plus 2 tablespoons white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 cup dutch processed cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 1/2 cup oil
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup gluten free chocolate chips.
- Preheat oven to 350 degrees.
- Grease or line a 12 cup muffin pan with liners. Set aside.
- In a small bowl combine rice flour, potato starch, tapioca starch, xanthan gum, cocoa, baking soda, and salt. Set aside.
- In a large bowl mash bananas. Stir in oil, sugar, egg, and vanilla, Stir until combined.
- Stir in flour cocoa mixture and stir just until combined.
- Stir in chocolate chips.
- Scoop batter into muffin cups filling each cup about 3/4 full.
- Bake for 18-20 minute or until toothpick inserted into the center comes out clean.
- Let cool in pan for a couple of minutes. Then remove to wire rack to finish cooling.
Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 207mgCarbohydrates: 44gFiber: 3gSugar: 23gProtein: 4g