Grain free double chocolate banana bread made with almond and coconut flour, naturally sweetened with ripe bananas and pure maple syrup, and made in just one bowl! This dairy free, gluten free, and vegetarian double chocolate banana bread tastes just like a slice of chocolate cake, but it’s so much healthier.

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Glutenless Apron possible!

This incredibly moist grain free double chocolate banana bread will be your new favorite bake when you have overripe bananas around. It’s super easy to make, loaded with rich chocolate flavor, and makes the perfect breakfast, snack, or healthier dessert.

Sweetened only with ripe bananas and just the right amount of pure maple syrup, it’s a healthier recipe made with no oil or refined sugars and is lower in carbs than traditional chocolate banana bread.

What you’ll need to make this Grain Free Double Chocolate Banana Bread

(links below are the gluten free & celiac safe products I used in this recipe)

Grain free + gluten free flours

For this recipe I used a blend of Bob’s Red Mill Super Fine Almond Flour and Organic Coconut Flour. Using both flours gives this bread the most amazing texture while keeping it super moist, tender, and incredibly delicious.

Bob’s Red Mill almond flour has a super fine texture and adds a subtle nutty flavor that I love. And both flours are low carb and packed with protein, fiber, and healthy fats.

Tips + tricks for the making the perfect chocolate banana bread

Use bananas that have lots of brown spots or are almost entirely brown. This will keep the banana bread perfectly moist and adds natural sweetness.
Measure your flours correctly. Pack the almond flour like you would brown sugar. DO NOT PACK the coconut flour, measure it like you would regular flour.
Be sure your eggs are at room temperature before adding them to the batter.
Make sure to spray your loaf pan with nonstick cooking spray AND line it with parchment paper. This will ensure your bread comes out easily.

More delicious gluten free quick bread recipes you’re sure to love!

If you make this Grain Free Double Chocolate Banana Bread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Grain Free Double Chocolate Banana Bread

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Author: Emily Chave
Yield: 1 Loaf
Diet: Gluten Free

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Description

Grain free double chocolate banana bread made with almond and coconut flours, naturally sweetened with ripe bananas and pure maple syrup, and made in just one bowl! This dairy free, gluten free, and vegetarian double chocolate banana bread tastes just like a slice of chocolate cake, but it’s so much healthier.

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

1 ¼ cups mashed banana (from 3 to 4 overripe bananas)
3 eggs, room temperature
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
2 cups packed Bob’s Red Mill super fine almond flour
¼ cup Bob’s Red Mill coconut flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
½ teaspoon fine sea salt
½ cup semisweet chocolate chips (plus 2 tablespoons for sprinkling on top)
flaky sea salt

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Instructions

step 1

Preheat oven to 350 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.

step 2

In a large bowl add the mashed bananas, eggs, maple syrup, and vanilla extract, whisk until well combined. Next add the almond flour, coconut flour, unsweetened cocoa powder, espresso powder, baking soda, and salt to the bowl. Mix until well combined. Fold in the chocolate chips.

step 3

Pour batter into the prepared loaf pan and smooth until even. Top with 2 tablespoons chocolate chips. Bake for 50 to 60 minutes (mine was perfect at 55 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.

step 4

Remove from the oven and sprinkle with flaky sea salt. Place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on wire rack to cool completely.

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *