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Double Chocolate Banana Oat Flour Bread

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  • Prep 30 min
  • Total 3 hr 50 min
  • Servings 16
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In this delicious gluten-free chocolate banana bread, we double down on the chocolate–with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.
By Betty Crocker Kitchens
Updated Apr 27, 2021
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Ingredients

  • 2 1/2 cups Gold Medal™ Gluten Free Oat Flour
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed very ripe bananas (from about 3 medium bananas)
  • 1/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips

Steps

  • 1
    Heat oven to 350°F. Grease 9x5-inch loaf pan.
  • 2
    In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
  • 3
    In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
  • 4
    Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.

Tips from the Betty Crocker Kitchens

  • tip 1
    For the best results for this oat flour chocolate chip banana bread, it’s important to measure your oat flour correctly. Make sure you stir the flour before measuring, to lighten it. Then spoon the flour into the measuring cup, and level it off by sweeping the straight side of a knife across the top of the measuring cup.
  • tip 2
    Chocolate-based recipes often call for either unsweetened baking, or “natural,” cocoa powder or Dutch-processed cocoa. Regular unsweetened baking cocoa is intense and full-flavored; it’s also somewhat acidic and is often used in baked goods leavened with baking soda. Dutch-processed cocoa, which usually has a smoother flavor and darker color than unsweetened baking cocoa, is treated with an alkali to neutralize its acidity and is often called for in recipes that use baking powder as a leavening agent.
  • tip 3
    Xanthan gum is a plant-based thickening and stabilizing agent that’s often used in gluten-free baking. It gives dough or batter enough elasticity to rise properly, which helps to avoid the doughy or gummy texture sometimes found in gluten-free baked goods.
  • tip 4
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

220 Calories, 9g Total Fat, 3g Protein, 30g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
230mg
9%
Potassium
160mg
5%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
11%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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