Gluten Free Double Chocolate Banana Bread

Gluten free Double Chocolate Banana Bread is high in protein, fibre and nutrients, everything gluten free cooks want. It has a chocolaty taste that covers up any hint of chickpea. Best of all it's a moist and delicious banana bread that the whole family will want to eat.

this gluten free recipe

When I began my 12-part series about the best uses for gluten free flours, I knew I didn't have many recipes using chickpea flour. That's what inspired me to try this banana bread. If you don't already have chickpea flour in your kitchen here are four more recipes to try once you get some.

• East Indian vegetable fritters called pakora.
• Falafel balls to be served alone or as part of a healthy falafel bowl.
• Socca, that Mediterranean street snack that gluten free cooks should know about!

Ingredients

I look for certified gluten free chickpea flour, but it can be hard to find. Look for it at your local grocery store or an East Indian food shop. To learn more about the properties and best uses of chickpea flour check out my post, How To Use Chickpea Flour.

• chickpea flour (also called besan or gram flour)
• tapioca starch - A staple in many gluten free kitchens. Learn more here, How To Use Starch in gluten free baking.
• cocoa powder & chocolate chips - Double chocolate for chocolate lovers
• baking powder & baking soda - Often used together to lighten gluten free baking.
• xanthan gum
• brown sugar
• ripe bananas
• cooking oil
• milk (or non-dairy substitute)
• vanilla

See recipe card for exact amounts.

Substitution and Variations

Flour/starch - As always I recommend you try this recipe as it is written the first time. You'll learn something about chickpea flour and might have a new favourite recipe. Then vary it anyway you like. See my banana muffin recipe for lots of ideas, including a beautiful Banana Bundt Cake.

Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.

The Food Allergy Community

This recipe was inspired by The Allergy Friendly Kitchen from a summer cooking contest to raise awareness about food allergies. It was a joint initiative with Canadian race car star Alex Tagliani and Food Allergy Canada. Really, it's about the fact that many people live with dietary restrictions and sadly, many more don't get it.

Although celiac is an autoimmune disease and not an allergy, it is a dietary restriction. Once you learn about gluten free you realize you can be part of the Food Allergy Community. You can benefit from the many resources available and there will be moments when you call it an allergy, and that is just fine.

Two more organizations with credible resources as well as connections and products you may be interested in are Allergic Living and F.A.R.E (Food Allergy Research & Education)

Get The Tools

Every kitchen needs a few tools. Once you're set up for baking you don't need much more than a loaf pan and a cooling rack.

Gluten Free Double Chocolate Banana Bread

This banana bread is high in protein, fibre and nutrients, everything gluten free cooks want. It has a chocolaty taste that covers up any hint of chick pea flour. Best of all it's a moist and delicious banana bread that the whole family will want to eat.

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Course: Baking, Muffins, Rice Free Baking

Cuisine: Canadian

Keyword: Double Chocolate Banana Bread, gluten free banana bread, rice free banana bread

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Author: Cinde Little

Ingredients

DRY INGREDIENTS

• ▢ 1½ cups chickpea flour , sifted
• ▢ ½ cup tapioca starch
• ▢ ¼ cup cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon xanthan gum
• ▢ ⅙ teaspoon salt

WET INGREDIENTS

• ▢ ¾ cup brown sugar
• ▢ 3 over ripe bananas
• ▢ ⅓ cup cooking oil
• ▢ 1 cup milk (or non-dairy substitute)
• ▢ ½ tablespoon vanilla

ADD-INS

• ▢ 1 cup chocolate chips

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Instructions

• Preheat oven to 350°F.
• Prepare loaf pan by lightly brushing with oil or lining with parchment paper.
• In a large bowl combine all dry ingredients. Set aside.
• Put bananas in the large bowl of a stand mixer and mash.
• Add remaining wet ingredients and beat on medium-low speed until smooth.
• Turn speed to low and add the flour mixture in stages. Mix just until combined.
• Fold in chocolate chips and pour batter into prepared pan.
• Bake in preheated oven for 60 minutes until top is lightly cracked and sides pull away from the pan.
• Cool for 10 minutes on wire rack. Loosen sides and remove loaf from pan. Allow to cool completely before serving.
• Store in airtight container to eat within 5 days. Freezes well.

Notes

If making mini muffins, regular muffins or small loaves bake 20-25 minutes, slightly less for mini. Record the cook time in your oven so it cooks perfectly every time.