avatarAuthorParkash BainsCategory, DifficultyBeginner

Yields12 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Gluten Free Chocolate Banana Bread — Like me, if you have gluten intolerance and love banana bread, but can never find one that tastes like the real thing, then you are in for a treat. I created this recipe by experimenting with different gluten-free flours to see if I could get that same moist but light cake-like texture of traditional banana bread. Although the original recipe is from my favourite gluten-free cookbook by Robert Landolphi, Cooking Light – Gluten-Free Baking, I altered it to make it even healthier by replacing white rice flour with millet flour; replacing butter with coconut oil; eliminating refined sugar; and adding cocoa powder. The result is a deliciously moist, airy and flavourful loaf which is sugar-free, guilt-free, and gluten-free!

Don’t be daunted by the number of ingredients because they don’t imply level of difficulty. This banana bread is actually very easy to make.

Note: Xanthan gum is essential to bind gluten-free flours together.

 1 cup millet flour
 ½ cup brown rice flour
 ¼ cup sorghum flour
 1 ½ tsp xanthan gum
 1 tsp baking soda
 1 tsp baking powder
 ¾ tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp sea salt
 ¼ cup cocoa powder
 1 cup full mashed ripe bananas (about 2 large)
 ½ cup maple syrup (or agave syrup)
 ¼ cup coconut oil (melted)
 ¼ cup plain yogurt
 1 tsp vanilla extract
 2 large eggs, lightly beaten
 ¼ cup chopped walnuts

1

Preheat oven to 350F
Measure all dry ingredients up to and including cocoa into a medium bowl. Mix with a fork or whisk until combined.

2

In a larger mixing bowl, add mashed bananas, maple syrup, melted coconut oil, yogurt, vanilla and eggs. Beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed, scraping down the sides with a rubber spatula, until well blended and smooth.

3

Pour batter into a 9 x 5 inch loaf pan coated with cooking spray or butter and flour. Sprinkle with chopped walnuts. Bake at 350 degrees F for 55 - 60 minutes or until a wooden pick inserted in the middle comes out clean. Cool 15 minutes before removing from pan.

Ingredients

 1 cup millet flour
 ½ cup brown rice flour
 ¼ cup sorghum flour
 1 ½ tsp xanthan gum
 1 tsp baking soda
 1 tsp baking powder
 ¾ tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp sea salt
 ¼ cup cocoa powder
 1 cup full mashed ripe bananas (about 2 large)
 ½ cup maple syrup (or agave syrup)
 ¼ cup coconut oil (melted)
 ¼ cup plain yogurt
 1 tsp vanilla extract
 2 large eggs, lightly beaten
 ¼ cup chopped walnuts

Directions

1

Preheat oven to 350F
Measure all dry ingredients up to and including cocoa into a medium bowl. Mix with a fork or whisk until combined.

2

In a larger mixing bowl, add mashed bananas, maple syrup, melted coconut oil, yogurt, vanilla and eggs. Beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed, scraping down the sides with a rubber spatula, until well blended and smooth.

3

Pour batter into a 9 x 5 inch loaf pan coated with cooking spray or butter and flour. Sprinkle with chopped walnuts. Bake at 350 degrees F for 55 - 60 minutes or until a wooden pick inserted in the middle comes out clean. Cool 15 minutes before removing from pan.

Gluten Free Chocolate Banana Bread