Super Moist Gluten Free Chocolate Banana Bread – Rich, Tender, and Easy

If you love banana bread but want something extra chocolatey and gluten free, this loaf checks every box. It’s rich, tender, and unbelievably moist thanks to ripe bananas and a touch of yogurt. You don’t need fancy equipment, just a bowl, a whisk, and a loaf pan.

Even better, the batter comes together in minutes and bakes up into a bakery-style loaf with a fudgy crumb and a deep cocoa flavor. It’s a cozy, crowd-pleasing treat for breakfast, snacks, or dessert.

Print Recipe

Super Moist Gluten Free Chocolate Banana Bread - Rich, Tender, and Easy

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 10 servings

Ingredients

• 3 large very ripe bananas (about 1 1/2 cups mashed)
• 2 large eggs, room temperature
• ⅓ cup neutral oil (such as avocado, canola, or light olive oil)
• ⅓ cup plain yogurt or sour cream (dairy or dairy-free)
• ⅔ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• 1 3/4 cups gluten free all-purpose flour blend (1:1 with xanthan gum)
• ½ cup unsweetened cocoa powder (natural or Dutch-process)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips or chopped chocolate (plus extra for topping)
• Optional: 1/2 teaspoon espresso powder (boosts chocolate flavor)
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease.
• Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/2 cups.
• Whisk wet ingredients: Add eggs, oil, yogurt, sugars, and vanilla. Whisk until well combined and glossy.
• Mix dry ingredients: In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder if using.
• Combine gently: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. Do not overmix—a few small streaks are okay.
• Fold in chocolate (and nuts): Stir in chocolate chips and nuts if using. The batter will be thick and creamy.
• Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle a handful of chocolate chips over the surface.
• Bake: Bake 55–70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent with foil for the last 15 minutes.
• Cool properly: Let the loaf cool in the pan for 15 minutes, then lift it out and transfer to a wire rack. Cool at least 1 hour before slicing for the cleanest cuts.
• Slice and enjoy: Use a sharp serrated knife. For ultra-moist slices, wipe the blade between cuts.

What Makes This Special

This recipe balances chocolate and banana so neither overpowers the other. The result is a moist, cake-like loaf that still tastes like banana bread—just with a cocoa kick.

• Super moist texture: Mashed ripe bananas, oil, and yogurt keep the crumb tender for days.
• Gluten free without grit: A good 1:1 gluten free flour blend creates a soft slice that holds together.
• Deep chocolate flavor: Cocoa powder plus chocolate chips means double chocolate goodness.
• Not too sweet: Balanced sugar levels let the banana and cocoa shine.
• Foolproof method: Simple mixing—no mixer, no tricky steps.

Shopping List

• 3 large very ripe bananas (about 1 1/2 cups mashed)
• 2 large eggs, room temperature
• 1/3 cup neutral oil (such as avocado, canola, or light olive oil)
• 1/3 cup plain yogurt or sour cream (dairy or dairy-free)
• 2/3 cup granulated sugar
• 1/4 cup brown sugar (light or dark)
• 1 3/4 cups gluten free all-purpose flour blend (1:1 with xanthan gum)
• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips or chopped chocolate (plus extra for topping)
• Optional: 1/2 teaspoon espresso powder (boosts chocolate flavor)
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease.
2. Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/2 cups.
3. Whisk wet ingredients: Add eggs, oil, yogurt, sugars, and vanilla.Whisk until well combined and glossy.
4. Mix dry ingredients: In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder if using.
5. Combine gently: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. Do not overmix—a few small streaks are okay.
6. Fold in chocolate (and nuts): Stir in chocolate chips and nuts if using. The batter will be thick and creamy.
7. Fill the pan: Scrape the batter into the prepared loaf pan.Smooth the top and sprinkle a handful of chocolate chips over the surface.
8. Bake: Bake 55–70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent with foil for the last 15 minutes.
9. Cool properly: Let the loaf cool in the pan for 15 minutes, then lift it out and transfer to a wire rack. Cool at least 1 hour before slicing for the cleanest cuts.
10. Slice and enjoy: Use a sharp serrated knife.For ultra-moist slices, wipe the blade between cuts.

Keeping It Fresh

• Room temperature: Store slices in an airtight container for up to 3 days. Place a paper towel underneath to absorb extra moisture.
• Refrigerator: Keeps up to 1 week. Bring slices to room temp or warm briefly in the microwave to soften the crumb.
• Freezer: Wrap individual slices in parchment and place in a freezer bag for up to 3 months.Thaw at room temp or microwave 20–30 seconds.
• Prevent dryness: Don’t leave the loaf uncovered. This bread is moist and can dry at the edges if exposed to air.

Benefits of This Recipe

• Gluten-free friendly: Made with a standard 1:1 blend you can find at most stores.
• Flexible ingredients: Dairy-free swaps work well without changing texture.
• Less waste: Uses up extra ripe bananas you might otherwise toss.
• Make-ahead friendly: Stays moist for days and freezes beautifully.
• Satisfying but balanced: Not cloyingly sweet, so it works for breakfast or dessert.

What Not to Do

• Don’t overmix: This can make the loaf dense and gummy, especially with gluten free flour.
• Don’t use underripe bananas: You’ll miss both moisture and sweetness. Look for deeply speckled or blackened peels.
• Don’t skip the parchment: Gluten free loaves can be delicate when hot; parchment makes removal easy.
• Don’t cut too soon: Slicing while hot compresses the crumb and makes it seem underbaked.
• Don’t guess on bake time: Ovens vary.Start checking at 55 minutes and use the toothpick test.

Variations You Can Try

• Double Banana: Add an extra 1/4 cup mashed banana and reduce yogurt by 1/4 cup for a stronger banana flavor.
• Mocha Loaf: Use Dutch-process cocoa and 1 teaspoon espresso powder. Drizzle with a simple coffee glaze.
• Peanut Butter Swirl: Warm 1/3 cup peanut butter until pourable. Dollop over the batter and swirl with a knife before baking.
• Dairy-Free: Use coconut yogurt and dairy-free chocolate chips.The loaf stays just as moist.
• Nut Crunch: Fold in toasted walnuts or pecans for texture and a roasty flavor.
• Mini Loaves or Muffins: Bake in mini loaf pans (25–35 minutes) or muffin tins (16–20 minutes). Check early.

FAQ

Can I use almond flour instead of a gluten free 1:1 blend?

Almond flour won’t swap evenly here. It changes the structure and moisture balance.

If you want to experiment, replace only 1/2 cup of the 1:1 blend with almond flour to keep the loaf stable while adding a bit of richness.

Do I need xanthan gum?

If your gluten free flour blend already includes xanthan gum, you’re set. If not, add about 1/2 teaspoon to help the loaf hold together and slice cleanly.

Can I reduce the sugar?

Yes. You can cut the granulated sugar to 1/2 cup and keep the brown sugar at 1/4 cup without major texture changes.

The loaf will be slightly less sweet but still rich and moist.

How do I make it egg-free?

Use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water; rest 10 minutes). The loaf will be a touch denser but still tender.

Why is my loaf gummy in the center?

It may be underbaked or overmixed. Bake until the toothpick has moist crumbs only, and let the loaf cool at least an hour before slicing.

Also, measure bananas accurately—too much puree can make the center heavy.

Which cocoa is best?

Natural cocoa gives a classic chocolate flavor; Dutch-process delivers a deeper, smoother taste. Both work. Choose what you like or what you have.

Can I add a topping?

Yes.

Sprinkle turbinado sugar and extra chips before baking for a crackly, chocolate-studded top. Just avoid heavy glazes until the loaf is fully cool.

Wrapping Up

This Super Moist Gluten Free Chocolate Banana Bread brings together the best of both worlds: true banana bread comfort and a rich chocolate bite. With simple ingredients and an easy method, it’s a go-to recipe you’ll make again and again.

Keep a loaf on the counter, stash slices in the freezer, and enjoy a tender, chocolatey treat whenever the craving hits. Happy baking!