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Chef Megan Mitchell

Online Cookbook

Gluten-Free Banana Bread with Chocolate Chunks

  • Complexity: very easy
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Gluten-Free Banana Bread with Chocolate Chunks


  • 2 cups gluten free flour, such as Bob’s Red Mill 1-to-1 baking flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1 tsp. cinnamon
  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 4 very ripe bananas, mashed
  • 4 ounces 60% dark chocolate bar, roughly chopped*


  1. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper. Make sure there is an overhang on the sides of the pan for easy removal.

  2. Preheat oven to 350°F.

  3. In a small bowl combine the gluten free flour, baking soda, baking powder, salt and cinnamon.

  4. In a stand mixer fitted with a paddle attachment combine the eggs, coconut oil, maple syrup and vanilla extract. Mix to break up the eggs. Next add in the mashed bananas and mix until combined. On low, carefully add the flour mixture and mix just until you no longer see any flour bits.

    Using a wooden spoon or silicone spatula stir in the chocolate chunks.

  5. Pour into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the middle of the bread comes out clean. Let cool for 10 minutes in the pan and then remove and let cool fully on a wire cooling rack.

    *To make this free of refined sugar use a chocolate bar with no refined sugar OR omit the chocolate chunks. 

    Recipe Courtesy of Megan Mitchell

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