If you have very ripe bananas sitting on your counter, this gluten free chocolate banana bread is the calm, reliable recipe you need .
It’s soft, moist, gently sweet, and full of chocolate, not dry, not crumbly, and never “gluten free tasting.”
This is the kind of banana bread you can bake without stress.
One bowl, simple steps, and a loaf that feels comforting and beautiful every time.
Why You’ll Love This Gluten Free Chocolate Banana Bread
- Soft and very moist
- Rich chocolate flavor without being heavy
- Easy, beginner friendly recipe
- Uses trusted gluten free flour
- Perfect for breakfast, snack, or dessert
- Freezer friendly and family approved
Key Ingredients & Why They Matter
- Very ripe bananas
The riper, the better. They add natural sweetness and keep the bread moist. - Eggs (room temperature)
Help bind the batter and give a soft crumb. - Sugar (white or brown)
Brown sugar gives a deeper flavor, but both work well. - Oil or melted butter
Keeps the banana bread soft for days (oil gives extra moisture). - Schär Mix C Pâtisserie
A reliable gluten free flour that gives structure without dryness, but you can also use Gluten free All Purpose Flour , like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour - Baking powder + baking soda
The perfect balance for a gentle rise. - Dark chocolate chips
Add richness and make every slice feel special.
Chef tip: If your bananas are small, use 2½ instead of 2 for extra moisture.
Step by Step Instructions
Preheat the oven
Set your oven to 170°C (340°F).
Line a loaf pan with baking paper or grease it well.
Mash the bananas
In a large bowl, mash the bananas until very smooth.
A few small lumps are fine.
Mix the wet ingredients
Add eggs, sugar, oil (or melted butter), and vanilla extract.
Mix until everything looks well combined and glossy.
Mix the dry ingredients
In a separate bowl, combine:
- Schär Mix C or Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon (if using)
Combine gently
Add the dry ingredients to the wet mixture.
Mix gently, stop as soon as the flour disappears.
Do not overmix.
Add the chocolate
Fold in the chocolate chips or chopped chocolate.
Bake
Pour the batter into the loaf pan and smooth the top.
Bake for 45–55 minutes.
Check for doneness
Insert a toothpick into the center.
If it comes out clean or with a few crumbs, it’s ready.
Cool
Let the bread cool for 15 minutes before slicing.
Chef’s Tips for Perfect Results
- Use very ripe bananas (dark spots = best flavor)
- Do not overmix, gluten free batter should be mixed gently
- If the top browns too fast, cover loosely with foil
- Let it cool before slicing to avoid crumbling
Easy Variations
- Dairy free: Use oil instead of butter
- Nut version: Add chopped walnuts or almonds
- Less sugar: Reduce sugar to 80 g
- Extra chocolate: Sprinkle chips on top before baking
Storage & Freezing
- Room temperature: 2 days in an airtight container
- Fridge: Up to 5 days
- Freezer: Slice and freeze for up to 2 months
Frequently Asked Questions
Is banana bread naturally gluten free?
No. Traditional banana bread uses wheat flour. This recipe is 100% gluten free.
Why is my gluten free banana bread dry?
Usually from too little banana, overbaking, or overmixing.
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid first.
Can I make this without chocolate?
Yes, simply leave it out for a classic banana bread.
See more gluten free baking recipes :
Flaky Gluten Free Croissant Recipe | Buttery Bakery Style
Gluten Free Lemon Cookies (Soft, Bright & Not Dry)
Gluten Free Pumpkin Snickerdoodles | Easy (10 Min Prep)
Gluten Free Lemon Cake (Moist, Easy & Zesty)
Recipe Notes, Gluten Free Chocolate Banana Bread
- Banana ripeness matters
Use very ripe bananas with dark spots. They give natural sweetness and keep the bread moist. - Do not overmix
Once the dry ingredients are added, mix gently. Overmixing can make gluten-free banana bread dense or gummy. - Oil vs butter
Vegetable oil gives a softer, more moist crumb. Melted butter adds richer flavor. Both work well. - Chocolate choice
Use good-quality dark chocolate. Chopped chocolate melts into the bread, while chips keep their shape. - Oven differences
Every oven is different. Start checking at 45 minutes. If the top browns too quickly, cover loosely with foil. - Cooling is important
Let the bread cool at least 15 minutes before slicing so it sets properly and doesn’t crumble. - For extra moisture
If your bananas are small, add half a banana more or reduce baking time slightly.
These notes help make sure your gluten free chocolate banana bread turns out soft, moist, and reliable every time
Equipment List
- Mixing bowls (1 large, 1 medium)
- Fork or potato masher (for bananas)
- Whisk or spatula
- Measuring cup (ml)
- Measuring spoons
- Loaf pan (standard size)
- Baking paper (parchment paper)
- Cooling rack
- Toothpick or skewer (for doneness test)
Conclusion
This gluten free chocolate banana bread is the kind of recipe you can come back to again and again. It’s simple, comforting, and reliable, made with everyday ingredients and gentle steps that actually work.
Whether you’re baking to use up ripe bananas, preparing a cozy snack, or sharing something safe and delicious with people you love, this loaf delivers soft texture, rich chocolate flavor, and calm confidence in every slice.
Take your time, enjoy the process, and trust it.
Gluten-free baking doesn’t need to be stressful, it can be simple, beautiful, and deeply satisfying
