Chocolate and bananas are a classic combination. In this gluten free banana bread they are combined to make the best gluten free chocolate banana bread!
Gluten free can be easy and delicious. It can also be so good that no one will know that it is gluten free.
I love serving a non gluten free person a gluten free baked good that they don’t realize is gluten free.
I can’t tell you how many times I have served gluten free desserts or quick breads like this one to someone who ate two or three servings before they knew it was gluten free.
Those recipes are the ones that I share with you. I am constantly trying new things when it comes to gluten free cooking and baking, but not all of the recipes are worth sharing here.
The recipes I share here with you are the tried and true gluten free recipes. The recipes that I serve family and friends that are not gluten free. They are the gluten free recipes that are not only easy to make they are so good you can’t tell that they are gluten free.
This gluten free chocolate banana bread is more of a dessert, but my family has been known many times to eat it for breakfast. No matter when you eat it, I think that you will enjoy it.
Can I freeze banana bread?
Yes, banana bread freezes great. Bake the bread, let it cool, wrap well, and freeze. Defrost, slice, and serve. You can also bake it, let it cool, slice it, and then freeze the slices for easy breakfasts, lunches, and snacks.
What do I need to make gluten free banana bread?
- white rice flour
- potato starch
- tapioca starch
- xanthan gum
- dutch processed cocoa
- baking soda
- brown sugar
- gluten free chocolate chips
Can I use a gluten free blend to make gluten free banana bread?
I get asked that question a lot and the answer is that it depends.
The reality is that I have found that in order to get the best desserts you need individual gluten free flours not blends. That is against popular opinion but I have found it true more times than not.
Yes, a blend will get you good results. Using the individual flours will get you the best results. They will get you a dessert that will have people coming back for more. For this recipe it is worth it to make it just as it is written with the individual flours
- 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 a loaf pan and 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.
- Spread batter into loaf pan.
- Bake for 55- 60 minutes or until toothpick inserted into the center comes out clean.
- Let cool in pan for about 10 minutes. Then remove to wire rack to finish cooling.
- Slice and serve.
Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 207mgCarbohydrates: 44gFiber: 3gSugar: 23gProtein: 4g