Gluten free, soft, super moist decadent Double Chocolate Banana Bread is incredibly delicious. It’s light and not dense, almost like a cake texture.
Today I’m giving you a Gluten free version of my favorite Double Chocolate Banana Bread. This version was made even better, it is lighter and softer with the same moist texture. One bite and I told myself, this could be a runner for the best chocolate banana bread, and it’s gluten free in case you care.
I love my Double Chocolate Banana Bread, it’s one of my favorite banana bread recipe and a truly chocolate lovers treat. I love it so much that I want as many people to try it, including people in gluten free diet and hopefully soon I’ll be able to make a vegan version for our vegan readers out there.
Why Gluten Free Baking?
I started gluten free baking out of curiosity and not for anything else. I’m not on a gluten free diet, and I’m not planning to be on a gluten free diet. I am thankful that I do not have a healthy condition that makes me intolerant to gluten. But that doesn’t mean I cannot try gluten free products. My curiosity bought me to a marathon baking of different gluten free baked products. I started with variations of banana muffins then with banana bread. You could probably tell how much I like banana products. Yes I love them, and I also thought these are two easy baked products that I love that I can start experimenting on gluten free baking. They are simple and easy, and they taste great.
Featured Video: Double Chocolate Chip Banana Bread
How is this different from regular banana bread?
Aside from being gluten free, this version has a lighter and softer crumb, almost like a cake like texture. This uses the technique of creaming the egg and sugar to get as much air as possible to make the bread lighter. But on top of this, having no gluten makes this bread even lighter as compared to regular dense banana bread. When I think about it, it does make sense. Without gluten, there’s little chance of getting a tough banana bread. Mixing flour with liquids activates the gluten proteins that gives baked goods their structure. Over mixing therefore could lead to tough bread, cakes, cookies, muffins and pancakes. So without gluten, this over mixing problem is probably less likely to happen. If your baked products turned out tough, don’t blame it on over mixing, there’s probably something else that went wrong.
For Non-Gluten Free Eaters
I am saying all this to encourage you to go gluten free, because I am not. I just thought it’s a nice idea to try something new from time to time, and to have curiosity satisfied. If you are on a gluten free diet (or not), I hope you’ll give this a try, you won’t regret it. Promise!
Don’t shy away from this recipe just because you don’t care about eating gluten free bake products. Well, good news is this recipe can easily converted to regular muffin recipe using regular flour. Simply replace almond flour and brown rice flour with the same amount of all-purpose flour, it’s that simple. Life goes on as usual, the other ingredients and instructions remains the same.
Traditional Banana Bread vs Light Crumb Banana Bread
Banana bread is a quick bread, and often times most of the recipes do not use a mixer to make it, more like a one bowl recipe. Traditional banana bread has a heavy, dense and soft texture and that is not a bad thing. In fact, that was the texture that I only knew o until I got into baking and tries experimenting on my own. Although I also like that kind of texture from time to time, I discovered that a lighter and softer banana bread or cake or muffin is something that I enjoy. My Banana Chiffon Cake has a lightest and softest texture and it absolutely delicious. That cake uses a method of separating egg yolk and egg whites, the same method I used for Banana Walnut Sponge Bread. Those 2 have a sponge and chiffon like texture. This Banana Muffin is a cross between the texture of traditional and chiffon like texture. I was actually surprised how good it turned out. The method I used here is to cream the sugar and egg to build up air and to create lighter texture. I then added mashed bananas and dry ingredients came in last so that it will only require less mixing to avoid dense bread. Just a simple modification in the method gave me the soft and moist Double Chocolate Chip Banana Bread.
Although this is a simple recipe, there are key things that you have to remember to get a nice soft banana bread texture.
Four Important Tips for a Light & Soft Banana Bread
- Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
- Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why input my banana in the fridge specially during summer if I don’t want it to ripen fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
- Don’t over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread though because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
- Creaming Egg & Sugar – Although not a traditional process in making banana bread, creaming egg and sugar instead of just mixing everything in one bowl gave a lighter banana muffin texture. So don’t skip this step and see for yourself why I recommend doing this. Creaming the egg and sugar will allow air to build up into the batter thus giving a lighter and airy texture, almost like a cake but still feels and taste like banana bread, but better.
- 1/3 cup Mashed Banana
- 1/3 cup Greek Yogurt or Sour Cream
- 3/4 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1/4 cup Brown Sugar
- 2 tbsp Granulated Sugar
- 1 Egg – room temperature
- 1/2 cup Almond Flour
- 1/2 cup Brown Rice Flour (Gluten Free)
- 1 batch Chocolate Ganache
- Pre-heat the oven to 400F. Line an 8-inch loaf pan with parchment paper or spray loaf pan with oil.
- Banana Mixture: In a small bowl, mash the banana. You can use a fork or immersion blender to do this. Add in yogurt, vanilla extract and baking soda. Set aside while you make the banana bread batter.
- Beat Sugar and Egg: Beat sugar and egg until pale in color and smooth and runny consistency.
- Sugar & Egg + Banana Mixture: Add in banana mixture and mix until just combined.
- Dry Ingredients: Add almond flour, brown rice flour and salt and mix just until combine.
- Add Chocolate Chips: if you are using any add-in like chocolate chips, nuts or fruits this is the step to add them in. Manually mix using a spatula.
- Pour the Batter: Pour the batter in the prepared loaf pan. Push the pan forward and backward to even the top, or you can use back of a spoon or spatula to level the top.
- Bake at pre-heated 400F for 15 minutes then lower the temperature to 350F and bake for another 17 minutes. That would be a total of 32 minutes.
Remove and transfer in a cooling rack. Let cool completely before pouring Chocolate Ganache on top (if using one)
- Chocolate Ganache (Optional): Get the recipe HERE. For extra treat, pour some Chocolate Ganache on top.
Makes 8 slices
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