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Gluten Free Chocolate Banana Bread


  • 3 ounces unsweetened chocolate, chopped
  • 5 tablespoons (70 g) unsalted butter, chopped
  • 2 ripe bananas (200 g), mashed very well (from about 2 medium bananas)
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (85 g) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 egg (50 g, weighed out of shell), at room temperature
  • 1/4 cup + 2 tablespoons (30 g) unsweetened natural cocoa powder
  • 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
  • 1/2 ripe banana, chopped (about 1/4 cup), optional


  1. Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside. In a medium-size, heat-safe bowl, place the chopped chocolate and butter. In the microwave in 30-second bursts, or over a simmering pot of hot water, melt until smooth. Set aside to cool briefly.
  2. In a large bowl, place the mashed bananas, granulated sugar, sour cream, vanilla and egg, and beat to combine well. Add the melted chocolate and butter mixture, and beat again until well-combined. Add the cocoa powder, flour, xanthan gum, baking powder, baking soda and salt, beating to combine well. The batter will be very thick. Add the chocolate chips tossed with cornstarch, and the optional chopped banana, and mix until they’re evenly distributed throughout the batter.
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