Gluten Free Chocolate Banana Bread is the perfect thing to make if you are overloaded with ripe bananas. It’s slightly sweet, super soft, heavy on the chocolate, and just so tasty. With the addition of the marshmallow and coconut topping … you won’t be able to stop eating it! Any sort of banana bread will never be out of style and this is one of my best recipes yet!
The flours needed to make this recipe
I always use measurements in grams for accuracy. Kitchen scales are very cheap to buy, and it is not only quicker, but the most accurate way to measure gluten free ingredients. In this recipe there are only 3 types of flour in the blend, with no starches or gums added.
How to make this Gluten Free Chocolate Banana Bread
Step 1: Line a 8’x4′ loaf pan with parchment paper
Step 2: Weigh out the flours, salt, cocoa powder and baking powder
Step 3: Cream the butter and sugar, add the eggs, then add the flax seed, psyllium husk and bananas. The psyllium and flax seed will thicken the batter.
Step 4: Add the dry ingredients into the wet ingredients in two portions to thoroughly mix.
Step 5: Pour the batter into the loaf panand bake at 350°F for 60 minutes, or until you can insert a toothpick and it comes out clean.
Step 6: Leave the loaf in the pan while making the icing.
Step 7: Melt the marshmallows a little in the microwave by heating for 15 seconds, two times.
Step 8:Transfer the marshmallows to a saucepan and add water, coconut and icing sugar. Stir and melt until it easily forms a spreadable paste.
Step 9: Spread the icing on top of the loaf and leave it to cool for 10 minutes, before removing the loaf from the pan.
Step 10: Cool for another 10 minutes on a cake rack before slicing. Serve whenever!
Gluten Free Chocolate Banana Bread
- 8" x 4" loaf pan
- parchment paper
- 60 g almond flour
- 60 g oat flour
- 10 g coconut flour
- 40 g cocoa powder
- 1/8 tsp salt
- 1 tsp baking powder
- 3 medium ripe, rmashed bananas about 300 g
- 95 g butter
- 95 g sugar
- 3 large eggs
- 10 g finely ground flax seeds
- 5 g psyllium husk
- 2 tbsp hot, nearly boiling milk
- 1/2 tsp baking soda
- 80 g chocolate chips
- 7 large marshmallows
- 60 g shredded, unsweetened coconut
- 1 tbsp icing sugar
- 3 or 4 tbsp water
- Line a 8" x 4" loaf pan with parchment paper and preheat the oven to 180°C (350°F)
- In a large bowl add the almond flour, coconut flour, oat flour, cocoa, salt and the baking powder.
- In a medium bowl cream the butter and sugar with a mixer, on medium/high for about 1 minute until lighter in colour and well combined.
- Add the eggs to the butter and sugar and beat them for about 30 seconds, then beat in the flax seed and psyllium husk just until there are no lumps.
- Add the mashed bananas and beat for another 30 seconds until everything is mixed and somewhat smooth looking.
- In a small bowl add the baking soda, stir in the hot milk, then add it to the banana mixture.
- Add half of the flour mixture to the wet ingredients and fold it in before beating on low speed, just to combine well. Fold in the remaining flour blend with a wooden spoon.
- Fold in the chocolate chips and transfer the batter into the prepared loaf pan.
- Bake fo 60 minutes or until a toothpick comes out clean. Allow to cool on a wire rack for 15 minutes prior to icing.
- In a medium heat proof bowl, microwave seven large marshmallows for 15 seconds, stir the marshmallows and then microwave them for another 15 seconds.
- Transfer the marshmallows to a small saucepan on medium to low heat and stir in 3 tablespoons of water. Add the coconut and icing sugar and stir well until the mixture is easily spreadable. Add another tablespoon of water if the mixture is too thick to spread.
- Spread the icing over the top of the loaf, while it is still in the pan and let it cool for 20 minutes..
- Store in an airtight container at room temperature for up to 3 days.