Gluten free Chocolate Banana Bread

Like me, if you have gluten intolerance and love banana bread, but can never find one that tastes like the real thing, then you are in for a treat. I created this recipe by experimenting with different gluten-free flours to see if I could get that same moist but light cake-like texture of traditional banana bread. Although the original recipe is from my favourite gluten-free cookbook by Robert Landolphi, Cooking Light – Gluten-Free Baking, I altered it to make it even healthier by replacing white rice flour with millet flour; replacing butter with coconut oil; eliminating refined sugar; and adding cocoa powder. The result is a deliciously moist, airy and flavourful loaf which is sugar-free, guilt-free, and gluten-free!

Don’t be daunted by the number of ingredients because they don’t imply level of difficulty. This banana bread is actually very easy to make.

Note: Xanthan gum is essential to bind gluten-free flours together.


1 cup millet flour
1/2 cup brown rice flour
1/4 cup sorghum flour
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/4 cup cocoa powder
1 full cup mashed ripe bananas (about 2 large)
1/2 cup maple syrup (or agave syrup)
1/4 cup coconut oil (melted)
1/4 cup plain yogurt
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup chopped walnuts


1. Preheat oven to 350F
Measure all dry ingredients up to and including cocoa into a medium bowl. Mix with a fork or whisk until combined.
2. In a larger mixing bowl, add mashed bananas, maple syrup, melted coconut oil, yogurt, vanilla and eggs. Beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed, scraping down the sides with a rubber spatula, until well blended and smooth.
3. Pour batter into a 9 x 5 inch loaf pan coated with cooking spray or butter and flour. Sprinkle with chopped walnuts. Bake at 350 degrees F for 55 – 60 minutes or until a wooden pick inserted in the middle comes out clean. Cool 15 minutes before removing from pan.


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