Gluten-Free Banana Bread with Chocolate

Last modified on April 7th, 2018 at 9:47 am

Gluten-free, dairy-free, and sweetened with maple syrup with a hint of chocolate, our gluten-free banana bread recipe is seriously B A N A N A S. Plus, we’re sharing Philip’s mom’s tip to ensuring a moist, gluten-free base using this simple ingredient.

Gluten-free. Dairy-free. Refined Sugar-free. What we love most about banana bread, aside from it being a fruit cake, is the natural sweetness that comes from overly ripened bananas. A staple recipe in our kitchen, our gluten-free banana bread is moist, decadent and subtly sweetened with maple syrup. But did you know that growing up Philip convinced himself he was allergic to bananas?!

As a child, Philip was diagnosed with celiac disease and while his intolerance has shifted as an adult, it was a challenge for his mom and grandmother to find alternative solutions to baked goods – banana bread included. During a recent conversation with his mom, Philip asked her how she removed gluten free flours from breads without the addition of gums and additional starches. She then shared with me the single best baking tip I’ve ever heard in my entire life. Are you ready for it?

Use any bread, cookie or cake recipe you choose and (wait for it) double the eggs. Thanks mom.

Bon Appetit xo

Chef Sous Chef

Half chocolate, half banana bread next to bottle of milk
The ingredient flat lay and finished banana bread

Guilt-Free Chocolate Banana Bread

Banana Bread Loaf with a few slices laying next to it on a napkin

A gluten-free, dairy-free snack for the health nut in all of us. This chocolate banana loaf is sure to satisfy your sweet tooth without the guilt. It was a staple in Phil’s allergy filled childhood and is so good we enjoy it as this gluten-free version.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Food + Drink, Snack, Dessert


  • 1/3 cup coconut oil
  • 1/2 cup maple syrup
  • 4 eggs
  • 1 cup mashed ripe banana
  • 1/4 cup nut milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup brown rice flour
  • 1/3 cup cocoa powder


No. 1 | Preheat oven at 325°

No. 2 | In a stand mixer with a whisk attachment, cream coconut oil and maple syrup together

No. 3 | Add eggs and whisk together until combined

No. 4 | Add mashed banana, nut milk, baking soda, vanilla, cinnamon, salt, and nutmeg, then whisk again

No. 5 | Switch to the stirring attachment, add rice flour and stir until just combined. A few lumps are ok

No. 6 | Remove half the mixture from the bowl and set aside

No. 7 | Add cocoa to the remaining batter in mixer, and stir until well combined

No. 8 | In a greased 9 x 5 loaf pan, add the chocolate batter and then the plain batter, or for a marble effect, add each mixture half at a time then using a knife swirl the batters together

No. 9 | Bake for 1 hr 10 mins

Banana Bread wrapped in brown paper


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1 Comment

  • Reply
    November 24, 2017 at 1:23 pm

    Perfect for when my GF friends are coming over. This is as good as any regular banana bread!

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