This Gluten-Free Caramelized Chocolate Banana Bread isn't your ordinary banana bread. It's dense but soft, chocolatey, and topped with sliced banana and a sprinkle of brown sugar that perfectly caramelize in the oven. There's no better way to use up those dark ripe bananas than this.
If I had to choose only one thing to bake for the rest of my life, it'd definitely be banana bread. I'll choose it over any other baked goods. I love a good baked donut but it doesn't get easier than banana bread. The batter tends to be very forgiving, you don't have to weigh the ingredients, you can measure in cups and spoons and be confident that it's gonna turn out great every time.
This Chocolate Banana Bread is gluten-free and I made it extra fancy by placing a sliced banana on top of the batter. Add a sprinkle of coarse brown sugar and bake. After you take out of the oven, the banana is going to be caramelized and the sugar will create a nice caramel crust. Can't get any better than this. Right?
What do you need to make this gluten-free banana bread?
It's super simple. I decided to use a blend of flours. Brown rice, chickpea, and tapioca flours. If you don't have those, substitute them for 1 ½ cup gluten-free flour blend of choice. My favorite is Bob's Red Mill.
- Avocado Oil
- Plant-based milk
- Vanilla extract
- Coconut Sugar
- Baking powder, baking soda, and sea salt
- Brown Rice Flour
- Chickpea Flour
- Tapioca flour
- Cacao Powder
- Brown sugar (or more coconut sugar)
Mix the wet ingredients and dry ingredients separately. Add the dry into the wet slowly as you whisk. Pour the batter into a loaf pan, top with the sliced banana and brown sugar, and bake at 350°F for 50-55 minutes. I strongly recommend waiting until the bread has somewhat cooled down before you take it out of the pan. The banana could fall off otherwise. Wait until it's completely cool to slice. I know it's hard, but it's so worth it.
I really hope you enjoy this chocolate banana bread, it's my absolute favorite. :)
More delicious baked goods to make:
- The Best Gluten-Free Pumpkin Spice Muffins
- Spiced Christmas Bread with Nuts and Dried Fruit
- Gingerbread Banana Bread
- Cranberry Oat Cookies
Delicious gluten-free fluffy but dense banana bread with caramelized sliced banana on top. Perfect for breakfast or a sweet snack!
- 2-4 bananas (divided - 1 cup mashed + 1 banana for garnish)
- 2 large eggs
- ¼ cup avocado oil (or melted coconut oil)
- ¼ cup + 1 tablespoon plant-based milk (I used hazelnut)
- 2 teaspoon vanilla extract
- ½ cup coconut sugar (sub date sugar or brown sugar)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup tapioca flour (arrowroot works great too)
- 1 cup brown rice flour (+ more for dusting the pan)
- ¼ chickpea flour
- ¼ cup raw cacao powder (or cocoa powder)
- 1 teaspoon ground cinnamon
- 1 teaspoon cold butter (vegan or regular)
- 2 tablespoon raw cane turbinado sugar (optional, for garnish)
- Preheat your oven to 350°F (175°C).
- In a big bowl, whisk together the mashed bananas, eggs, avocado oil, plant-based milk, vanilla extract, and coconut sugar. Set aside.
- In a smaller bowl, combine the baking powder, baking soda, sea salt, tapioca flour, brown rice flour, chickpea flour, cacao powder, and cinnamon.
- Slowly whisk the dry ingredients into the wet.
- Grease a loaf pan by rubbing it with butter on the inside. Dust it with the brown rice flour and shake around to get it evenly all over the pan and dust off any excess.
- Pour the batter into the loaf pan, carefully slice the remaining banana in half lengthwise and place it on the batter, cut side up. Press it gently into the batter so it’s all the same level.
- Sprinkle with the sugar if desired. Bake in the preheated oven for 50-55 minutes. It’s done when the top is golden brown and crispy, the sides are not sticking to the pan and a toothpick inserted into the middle comes out clean.
- Cool in the pan for 20-30 minutes, then gently remove from the pan and cool completely before slicing to prevent the banana from falling off the top.
- Store in an airtight container in the fridge for 3-4 days.
If you don't have the flours I use on hand, substitute them for 1 ½ cup gluten-free flour mix (I like Bob's Red Mill)
The nutritional information for this recipe is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: banana, bread, loaf, breakfast, snack