Banana bread or chocolate cake? With this double chocolate banana bread, you don't have to choose. It's rich, moist, and loaded with cocoa and chocolate chips, yet still easy enough to whip up for breakfast. The secret? A mix of bananas and Greek yogurt for that soft, tender texture without extra oil.
It's the kind of recipe that makes your kitchen smell amazing and gives serious "I baked a cake for breakfast" energy. You'll find it right at home with my other Breakfast Recipes like Gluten Free Pancake Mix and Gluten Free Cranberry Orange Muffins.
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Why You'll Love This Recipe
- One Bowl Magic - quick to mix, easy to clean up, and perfect for busy mornings.
- Double the Chocolate - cocoa powder and chocolate chips give every bite rich, fudgy flavor.
- Moist and Tender - Greek yogurt keeps it soft without loads of oil or butter.
- Gluten Free & Low FODMAP - made with simple ingredients that are gentle on your tummy.
What You'll Need
- Mashed Ripe Bananas - about 1 cup (around 3 medium bananas) for natural sweetness and moisture. Not too ripe for my low FODMAP folks.
- Granulated White Sugar - just enough to balance the cocoa and bring out the banana flavor.
- Butter, Melted - because nobody has time to wait for softened butter in the morning.
- Eggs - hold everything together and give the loaf structure.
- Greek Yogurt - keeps the bread extra moist and tender. Plain or vanilla works.
- Vanilla Extract - for that cozy, bakery-style flavor.
- Gluten Free Flour - use your favorite 1:1 blend (I tested with Bob's Red Mill).
- Unsweetened Cocoa Powder - brings deep chocolate flavor.
- Baking Soda - helps the loaf rise and stay light.
- Salt - balances all that sweetness.
- Mini Chocolate Chips - because it's double chocolate banana bread, after all.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until mostly smooth. A few small chunks are fine because they add a little texture to the bread.
Step 2: Add the Wet Ingredients
Whisk in the melted butter, sugar, eggs, Greek yogurt, and vanilla extract until everything is well combined. This is your one bowl magic moment with no mixer required.
Step 3: Add the Dry Ingredients
Sprinkle in the gluten free flour, cocoa powder, baking soda, and salt. Stir until just combined, then fold in the mini chocolate chips. Avoid overmixing so the texture stays soft and cake-like.
Step 4: Pour and Bake
Pour the batter evenly into greased mini loaf pans or one standard loaf pan if you prefer.
Bake at 350 degrees F until the tops are set and a toothpick comes out clean. If using a large loaf pan, bake 50-55 minutes; for mini loaves, 40-45 minutes. Cool before slicing if you can wait that long.
Tips and Tricks
Less Food Waste! Before bananas get too ripe, peel them and freeze. Defrost before using. Then you will be ready to make banana bread whenever you want.
Measure the Bananas! Because bananas come in all sorts of sizes, just like us, measure the mashed bananas. For consistent results with gluten free banana bread recipes, always measure mashed bananas.
Use Cool Butter! Melt the butter before you start mashing the bananas to give it some time to cool down. This will prevent the eggs from scrambling from the heat of the butter.
Reader Love
"This is dangerously good!"
- Sarah
⭐⭐⭐⭐⭐
Why I Love Mini Loaf Pans
Mini loaf pans are a game changer for gluten free baking. They bake evenly, cool quickly, and make it easy to share without giving up your own loaf.
If you do not have a set yet, these are my favorite mini loaf pans on Amazon. They are sturdy, easy to clean, and give the bread that perfect edge-to-center balance every time.
I love that I can bake three loaves and freeze two for later. It is perfect for when I want to stock the freezer for another day.
More end pieces? Yes please. The edges always bake up with that perfect texture and rich chocolate flavor.
The middles never sink, the centers bake through beautifully, and I never have to worry about underbaked insides or burnt tops.
FAQs
Yes, BUT… the more brown spots, the more fructose it has. Firm yellow bananas with a few small brown spots are low FODMAP in moderate portions. Very ripe or blackened bananas are higher in FODMAPs.
Yes, it's made with a 1:1 gluten free flour blend. I tested it with Bob's Red Mill, but any similar blend should work. Always double check that your flour is certified gluten free if you have celiac disease or severe gluten sensitivity.
Yes, swap the butter for a dairy free butter or coconut oil and use a dairy free yogurt.
For low FODMAP baking, use bananas that are yellow with a few spots. They should mash easily but not be overly brown or runny. Overripe bananas can increase FODMAP levels and make the bread overly moist.
This usually means the center wasn't fully baked or the batter was overmixed. Check for doneness with a toothpick before removing it from the oven, and mix only until the ingredients are just combined to keep the texture soft but stable.
The top should look set and spring back lightly when touched. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Yes, this bread freezes beautifully. Once cooled, wrap each mini loaf or slice tightly in plastic wrap and store in a freezer-safe bag or container. It will keep up to 3 months. Thaw at room temperature or warm gently in the microwave.
Try chopped walnuts or pecans for crunch, or dark chocolate chips for extra richness. You can even bake the batter as muffins instead of loaves.
Storing and Freezing
No matter how you are going to store this bread, always cool it completely before wrapping to prevent condensation and sogginess.
Store: Once the bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay soft and moist for up to 3 days on the counter.
Fridge: If your kitchen runs warm or humid, store the loaf in the refrigerator for up to 5 days. Warm a slice in the microwave for a few seconds before serving to bring back that fresh-from-the-oven texture.
Freezer: This gluten free banana loaf freezes beautifully. Wrap each mini loaf or individual slice in plastic wrap and place in a freezer-safe bag or container. It will keep well for up to 3 months.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Bananas - The more brown spots on a banana, the higher the fructose level. I like to use bananas that look like they have freckles. However, use what level of ripeness of banana that works for you. Monash has tested common bananas to be safe at 112 grams per meal.
- Greek Yogurt - Use lactose free Greek yogurt to minimize lactose levels.
- Chocolate Chips and Cocoa Powder - Cocoa powder is good at 1 tablespoon per meal. Use dairy free chocolate chips if worried about lactose, or dark or semi-sweet chocolate chips.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
When To Serve Chocolate Banana Bread
As if you need an excuse to enjoy this easy banana bread, but here are some suggestions:
Breakfast or Brunch: It is perfect with a warm cup of coffee, alongside hash brown patty breakfast casserole, and homemade granola yogurt parfait.
Afternoon Snack: My teens gobble this up after school after school. They love it smeared with peanut butter.
Dessert: When you just need a bite of something sweet, a slice of this bread fits the bill. It is also great as a midnight snack.
More Loveable Chocolate Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Double Chocolate Banana Bread
Equipment
Ingredients
- 1 cup mashed ripe bananas, about 3 ripe bananas (Note 1)
- 1 cup granulated white sugar
- ½ cup melted butter, one stick
- 2 large eggs
- ½ cup vanilla Greek yogurt (Note 2)
- 1 teaspoon vanilla extract
- 1 ¼ cup gluten free flour (Note 3)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup mini chocolate chips (Note 4)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease three mini loaf pans or one standard loaf pan with nonstick spray or softened butter.
- Melt the butter in a small bowl and set aside to cool slightly.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the sugar, melted butter, eggs, Greek yogurt, and vanilla. Stir until everything is well combined.
- Add the gluten free flour, cocoa powder, baking soda, and salt. Stir until just combined, with no streaks of flour remaining.
- Fold in the mini chocolate chips until evenly distributed.
- Pour the batter evenly into the prepared pans.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, start checking at 25 to 30 minutes.
- Let the bread cool in the pans for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 3 days.
Venessa Mandelkow says
I make a double batch every single time because everyone cannot get enough of it at my house!
Sarah L. says
This dangerously good! I could eat the whole loaf! It was so easy to put together and came out so moist. I can eat things with gluten, but I have some good friends who cannot have any gluten. Since I am the baker in the group, and I love to be able to bring something everyone can enjoy, and this will definitely be coming to our next get together. I will saving this recipe and using it often.
Venessa Mandelkow says
Hi Sarah - I love that you loved this chocolate banana bread! I also have to say baking food for everyone, including your gluten free friends, is the ultimate form of love. Thank you for taking the time to leave a comment. They make my day! - Venessa