Gluten Free Chocolate Banana Bread (with Paleo Chocolate Frosting) is the BEST banana bread recipe ever! It’s grain free and easy to make.
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If you follow me on Instagram, you know I made this recipe for my boyfriend's birthday. I had some ripe bananas and wanted to bake him something, but didn't expect this recipe to come out as amazing as it did. I had to remake it to share with you! This is truly the BEST banana bread ever. It's soft, moist and chocolaty. And.. don't forget about the 3 Ingredient Paleo Chocolate Frosting!
Ingredients in Gluten Free Chocolate Banana Bread
- mashed spotty-brown bananas
- eggs
- avocado oil
- pure maple syrup
- apple cider vinegar
- almond flour
- tapioca flour
- coconut flour
- cacao powder
- baking soda
- baking powder
- dark chocolate chips
Ingredients in Paleo Chocolate Frosting
Frequently Asked Questions
I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. I linked mine HERE.
I do not recommend substituting any other flours in this recipe. For optimal results, stick to the recipe as written.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Once the banana bread is frosted, you can store it in the fridge for about 3-4 days. If you do not frost the banana bread, you can store it on the counter for 2-3 days. Store the extra frosting in the fridge.
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More Healthy Banana Recipes to Make
- Banana Blueberry Oatmeal Muffins
- Easy Healthy Banana Oat Waffles
- Banana Mocha Smoothie
- Protein Banana Pancakes with Oats (Made in a Blender!)
Gluten Free Chocolate Banana Bread (with Paleo Chocolate Frosting)
Ingredients
Ingredients in Gluten Free Chocolate Banana Bread
- 1 cup mashed spotty-brown bananas (about 2 ½ bananas)
- 3 eggs
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 cups almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- ½ cup cacao powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ⅓ cup dark chocolate chips
Ingredients in Paleo Chocolate Frosting
- 5.4 ounce can unsweetened coconut cream
- ½ cup cacao powder
- 3 tablespoons pure maple syrup
Instructions
- In a large mixing bowl, whisk together banana, eggs, avocado oil, pure maple syrup and apple cider vinegar.
- Then, add in almond flour, tapioca flour, coconut flour, cacao powder, baking soda, baking powder and dark chocolate chips. Mix with a rubber spatula until combined.
- Pour the batter into a greased 8x4 loaf pan. Bake at 350 degrees F for about 37-42 minutes, or until a toothpick inserted comes out clean. Mine was perfect at 40 minutes.
- As the banana bread is baking, make the frosting.
- Whisk together the coconut cream, cacao powder and pure maple syrup until creamy. Make sure there are no lumps. Let the frosting sit in the fridge for about an hour to thicken slightly.
- Once the bread has baked, remove the pan from the oven and place it on top of a cooling rack. Allow the bread to cool completely, otherwise the frosting will melt when you spread it on top.
- When the banana bread is cool, remove it from the pan. Frost the banana bread and slice. I added natural sprinkles to make it more "birthday-like."
- This recipe makes extra frosting in case you want to spread it on top of your individual slice. I can almost guarantee you will do this. Enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Cindy Marcus
This is the best gluten free healthy recipe! It tastes like a rich, moist and delicious chocolate cake. I have made this several times and shared it with many people. Everyone loves it! Thank you for sharing this recipe. (I added 2 tablespoons of coconut sugar as I thought it needed a little more sweetness. I also used 1 tablespoon of coconut flour instead of 2.)
So glad that this recipe is a hit! Thanks for taking the time to comment, Cindy. 🙂