Double Chocolate Banana Bread (Gluten-Free & Dairy-Free)
Updated: Sep 29
Rich, ultra-moist double chocolate banana bread made gluten-free and dairy-free with cacao powder, dark chocolate chips, and almond flour. Simple and delicious!
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Why You'll Love this Moist, Gluten-Free Chocolate Banana Bread
Rich Double-Chocolate Flavor: Packed with rich cacao powder and melty chocolate chips, this double chocolate banana bread delivers a decadent, brownie-like taste.
Ultra-Moist & Tender Crumb: Using naturally sweet mashed bananas, blanched almond flour, and avocado oil creates a moist gluten-free chocolate banana bread that stays soft for days.
100% Gluten-Free & Dairy-Free: Made with wholesome, allergen-friendly staples like dairy-free chocolate chips and a 1:1 baking blend, it’s the ultimate dairy-free double chocolate banana bread everyone at the table can enjoy.
Simple Two-Bowl Prep: This healthier chocolate banana bread comes together quickly using simple kitchen tools—no stand mixer, electric hand beaters, or complicated steps required.
Frequently Asked Questions: Dairy-Free Double Chocolate Banana Bread
Why do I need to let the batter rest before baking?
Gluten-free flours (especially almond flour and starches) absorb liquids at a slower rate than traditional wheat flour. Letting this gluten-free double chocolate banana bread batter rest for 30 minutes allows the flours to fully hydrate, resulting in a smooth, rich texture without grittiness.
Can I use a different flour instead of blanched almond flour?
Blanched almond flour provides moisture to keep this gluten-free banana bread loaf from drying out. If you have a nut allergy, a 1:1 ratio substitute of oat flour or extra 1:1 gluten-free baking flour will work. Keep in mind the final bake may turn out slightly denser
How should I store this banana bread so it stays moist?
Keep the loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and store it in the refrigerator for up to 1 week, or freeze individual slices wrapped tightly for up to 1 month.
Can I use coconut sugar instead of brown sugar?
Yes, you can. Coconut sugar works as a 1:1 replacement for brown sugar, though the overall loaf may be slightly less sweet.
How do I know when this gluten-free banana bread is fully baked?
Insert a toothpick or cake tester into the top center of the loaf. It should come out clean or with a few moist crumbs attached—just be sure you're testing the cake part and not poking straight into a melted chocolate chip.
Substitutions & Customizations
Oil Variations
Melted and slightly cooled refined coconut oil is the best 1:1 substitute for avocado oil. Be sure to use refined so it doesn't add a coconut taste.
Sweetener Alternatives
Substitute the brown sugar 1:1 with coconut sugar or organic cane sugar. Coconut sugar pairs well with the chai spices.
Mix-in Swaps
Trade the semi-sweet chocolate chips for dark chocolate chunks, chopped walnuts, or toasted pecans for added crunch and texture.
If you love this banana bread, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
The gluten-free flour blend I use in this Gluten-Free Double Chocolate Banana Bread includes:
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
How to Make Gluten-Free Double Chocolate Banana Bread with Chocolate Chips
Ingredient Notes:
Bananas: the browner and spottier, the sweeter and more flavorful your banana bread will be.
Apple Cider Vinegar: I love using this in gluten-free baking; it interacts with the leaveners to lighten the batter even more.
Gluten-Free 1:1 Baking Flour: I used Better Batter Original Blend Certified Gluten-Free Flour
Almond Flour: My favorite to use is: Bob's Red Mill Superfine Almond Flour
Chocolate Chips: You can use dairy-free chocolate chips or regular, depending on your preference. These are a great dairy-free option: Enjoy Life Semi-Sweet Mini Chocolate Chips.
Step 1: Prep the Loaf Pan
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting, or grease it thoroughly. I am using our Lodge Pre-Seasoned Cast Iron Loaf Pan.
Step 2: Mix the Wet Ingredients:
In a large bowl, whisk together mashed banana, eggs, avocado oil, almond milk, apple cider vinegar, brown sugar, and vanilla extract until fully combined and smooth.
Step 3: Mix Dry Ingredients
In a separate medium bowl, combine all the dry ingredients (1 cup almond flour, 1 cup 1:1 gluten-free flour, cacao powder, baking powder, baking soda, sea salt, and ground cinnamon). Whisk well to break up any almond flour lumps.
Step 4: Combine Wet and Dry then Add Chocolate Chips
Pour the dry ingredients into the wet mixture. Gently fold with a rubber spatula just until combined and no raw flour pockets remain. Carefully fold in the 1/2 cup chocolate chips.
Step 5: Rest the gluten-free batter (30 minutes):
Let the batter rest in the mixing bowl at room temperature for 30 minutes. The batter will visibly thicken and look fluffier as the flours hydrate and the leavening agents activate.
Step 6: Preheat Oven, Transfer to Pan, then Top:
Preheat your oven to 350°F. Gently scoop the rested batter into your prepared 9x5-inch loaf pan and smooth the top with your spatula. Scatter a generous handful of extra chocolate chips across the top surface (1-2 tbsp).
Step 7: Bake and cool
Bake at 350°F for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (no wet batter). Cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack to cool completely to room temperature before slicing.
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