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.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 1/4 cups mashed banana (from 3 to 4 overripe bananas)
- 3 eggs, room temperature
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups packed Bob’s Red Mill super fine almond flour
- 1/4 cup Bob’s Red Mill coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips (plus 2 tablespoons for sprinkling on top)
- flaky sea salt
Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
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.
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.
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.
Keywords: grain free, gluten free, chocolate, banana bread, vegetarian, double chocolate