Gluten Free Chocolate Coconut Banana Bread
Author: Gluten Free Gigi
Recipe type: Bread, Breakfast, Dessert, Brunch
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, eggs, corn.
- 3 medium bananas, very ripe, peeled and mashed
- 3/4 cup loosely packed light brown sugar (coconut sugar will work, too)
- 1/3 cup unsweetened applesauce
- 1/4 cup dairy-free butter substitute, melted (or coconut oil or real butter, if you eat dairy)
- Egg replacer, prepared to equal 2 eggs OR use 2 real eggs, if you prefer (The recipe was developed with Ener-G brand powdered egg replacer, but feel free to use another option from my Egg Alternatives page.)
- 1 teaspoon pure vanilla extract
- 2 cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or your favorite all-purpose gum-free gluten-free flour blend
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsweetened organic finely grated coconut (I like Let’s Do Organic brand.), omit if you prefer as it will not change the outcome in terms of the bread baking properly
- 1/3 cup unsweetened baking cocoa (If you prefer a plain banana bread, simply omit the cocoa and the step below where it is added; continue on with the recipe as directed.)
- Preheat oven to 350F.
- Grease a 9×5-inch loaf pan (you can also use an 8×4-inch pan, for a taller loaf, if you prefer.)
- In a mixing bowl, combine bananas, sugar, applesauce, melted fat, egg replacer and vanilla; stir to blend.
- In a smaller, separate mixing bowl, combine flour blend, soda, and salt; whisk.
- Add dry ingredients (NOT cocoa, it is reserved for a later step) to liquid mixture and stir until batter is smooth.
- Add coconut, if using.
- Spread half of the batter into prepared pan (the batter is thick, so use the back of a spoon to spread it evenly in your pan.)
- To the remaining batter in your mixing bowl, add the ? cup cocoa.
- Stir the batter until all cocoa is incorporated; the batter will be very thick and will take a bit of stirring.
- Spread the chocolate batter over the banana batter in the prepared pan, again, using the back of a spoon to do so.
- If you like, use a knife to swirl the batter; otherwise, bake 30-40 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Cool 20 minutes in the pan after removing the bread from oven.
- Remove from pan, cool 10 minutes more, then carefully slice and serve.