Why is my chocolate banana bread doughy?

The most common reason for banana bread to turn out doughy is that the batter was overmixed. Be sure to stir it just until there are no clumps.

Why didn’t my gluten free chocolate banana bread rise?

If your bread doesn’t rise, it’s most often due to the baking powder and baking soda being too old. For the best results, make sure they’re fresh!

Why did my bread turn out dense?

This is likely the result of an overworked batter. There’s no need to continuously stir. As soon as the ingredients are smooth, your banana bread should be ready to bake!

What happens when you put too much banana in banana bread?

Using too many bananas can cause your bread to become heavy, overly moist, and a bit limp. There’s a little room for variation with this recipe, but be careful not to go overboard! More isn’t always better, especially when it comes to baking.

Should my gluten free chocolate banana bread be gooey in the middle?

No, if your banana bread is gooey, it has not been cooked long enough. We suggest covering it with foil and continuing to bake if it looks done on the outside but is still gooey in the center.

How do you know when chocolate banana bread is ready?

You’ll know your bread is ready when it has risen in the oven and a toothpick can be inserted into the center and comes out clean or with just a few crumbs.

Why did my chocolate banana bread recipe fall in the center?

Overworking the batter is once again the most common culprit for sinking bread. Seriously, don’t overmix!

Gluten Free Chocolate Banana Bread (Dairy-Free)

Description

Gluten Free Chocolate Banana Bread is made with simple, budget-friendly ingredients for a rich, fudgy bread that’s better than your local bakery’s! Dairy-Free.

Ingredients

Units Scale

3 ripe medium-sized bananas (280 to 300 grams)
3 large eggs, room temperature
1/3 cup maple syrup
1/4 cup melted vegan butter or refined coconut oil
1 teaspoon pure vanilla extract
2 1/3 to 2 1/2 cups (250 grams) fine blanched almond flour
1/2 to 2/3 cup (50 grams) gluten free oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsweetened cocoa powder (Use Dutch Process Cocoa Powder for a richer flavor)
1/4 cup dark chocolate chips (optional)
Optional Topping – sliced bananas, chocolate chips

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Instructions

Preheat the oven to 350 F. Line a 9×5 bread pan with parchment paper.
In a large bowl, mash the bananas with a fork or masher. Add the eggs and mix to combine. Set aside.
In a measuring cup, whisk together the maple syrup, melted butter and vanilla. Pour into the banana mixture and whisk to combine. Set aside.
In another bowl, sift or whisk together almond flour, oat flour, baking powder, baking soda, and salt ensuring there are no clumps.
Working in batches, alternate adding the flour mixture and cocoa powder (this distributes the cocoa powder evenly) while mixing gently with a spatula.
If using, fold in chocolate chips.
Pour batter into the prepared bread pan and top with optional sliced bananas and/or additional chocolate chips. Bake for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean.
Remove the bread from the oven and cool for 10 minutes in the pan. Then transfer to a wire rack to finish cooling completely. Once cool, cut into slices.
Wrap in aluminum foil or place in an airtight container in the fridge for up to 1 week.

Notes

Storage Tips – Wrap bread tightly in aluminum foil and place in a ziploc storage bag and store in the freezer for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 269
Sugar: 10.1 g
Sodium: 165.5 mg
Fat: 11.3 g
Saturated Fat: 4.9 g
Carbohydrates: 21.3 g
Fiber: 2.4 g
Protein: 6.3 g
Cholesterol: 50.8 mg