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    Home » Recipes » Gluten Free Baking

    Gluten Free Double Chocolate Banana Bread

    Published: Aug 5, 2024 by Cinde LittleThis post may contain affiliate links4 Comments

    Jump to Recipe Print Recipe

    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.

    Someone holding a tray with slices of gluten free Double Chocolate Banana Bread and fresh raspberries and cherries. 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!
    Jump to:
    • Ingredients
    • Instructions
    • Substitution and Variations
    • The Food Allergy Community
    • Get The Tools
    • Storage
    • Top Tip
    • Gluten Free Double Chocolate Banana Bread

    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.

    Instructions

    In case you didn't know, you can freeze bananas. Once they turn soft and start to blacken, peel them and pop them in the freezer in an airtight container.

    I freeze three together, each one broken in half, since most recipes I make call for three. I add to the container until I have three but when I want to make a smoothie bowl I just break off what I want.

    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.

    Storage

    Like most muffins and quick breads this banana bread keeps in the fridge for about five days and also freezes well. It takes discipline but if you individually wrap each portion you'll be happy you did, every time you grab some from the freezer.

    Top Tip

    Peel bananas before freezing. The purpose of freezing bananas is to prevent them from going in the garbage and to easily use them when you need them. Although I do see frozen black-skinned bananas in some freezers (not naming anyone here) peel them first. Peeling frozen bananas, or trying to microwave them, is a lot of unnecessary work!

    Someone holding a tray with slices of gluten free Double Chocolate Banana Bread and fresh raspberries and cherries.

    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.
    No ratings yet
    Print Pin Rate
    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.
    Do I need to sift chickpea flour?

    It's not necessary but you may want to in baking recipes like this banana bread. I do not bother sifting chickpea flour when I make falafel or pakora since the trace amount of chickpea skins is not noticeable. I suggest you sift it once to decide if you think it's worth it.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

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      Recipe Rating




    1. sandy

      December 03, 2022 at 1:58 pm

      I'm elated. Can't eat gluten (stay away from all grains), nor can I eat eggs. What a find this recipe is. Not sure beans are the bests food for me but so far seem to be tolerating this recipe. And it's absolutely delicious - rich brownie/fudgy texture.

      Reply
      • Cinde Little

        December 03, 2022 at 6:08 pm

        That's great news Sandy! It is a delicious recipe and I'm glad you found it. I haven't tried that recipe with the pseudo grains (buckwheat, quinoa or amaranth flours) but once you have a recipe that works, and you love, it's worth experimenting a bit. Take a look at the quinoa chocolate cake as well, it's made with cooked quinoa and no flour at all. Happy baking!

        Reply
    2. Janet Lord

      April 11, 2021 at 8:06 am

      OMG this is EXCELLENT, you would not even know it was gluten free. It kept well for over a week and it wasn't even refrigerated half the time as we were on the road. Don't need to try any other double chocolate banana bread recipes as this is definitely a MAKE AGAIN

      Reply
      • Cinde Little

        April 11, 2021 at 10:56 am

        Great Janet, that is so exciting! I was resistant to baking something sweet with chickpea flour but I was surprised how moist and delicious this banana bread is. Thanks for letting me know and happy baking!

        Reply

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