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
Guilt-Free Chocolate Banana Bread
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.
- 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