Double Chocolate Banana Bread

a loaf of chocolate banana bread on a wooden cutting board.

Double Chocolate Banana Bread

4.50 from 4 votes

Rich, fudgy, and made in one bowl, this Double Chocolate Banana Bread is gluten free, low FODMAP, and just sweet enough to feel like cake for breakfast.

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Servings

Author: Venessa Mandelkow

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Equipment

Mini loaf pans

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 mini loaf pans for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. For a 9x5-inch loaf pan, cook for 55-65 minutes or until a toothpick inserted comes out clean.
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.

Notes

Note 1: For low FODMAP bakers, use bananas with minimal brown spots. The more brown spots, the higher the fructose content.

Note 2: Recipe tested with vanilla Greek yogurt. Plain or lactose free Greek yogurt also works well for a low FODMAP option.

Note 3: Recipe tested using Bob’s Red Mill 1-to-1 Gluten Free Flour. It produced excellent results and an even texture.

Note 4: Mini chocolate chips create perfect little specks of chocolate in every bite. Regular sized chocolate chips will work if needed, but don’t distribute as evenly.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 554kcalCarbohydrates: 75gProtein: 11gFat: 25gSugar: 45g

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