FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
banana bread recipe gluten free
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: Gluten-Free
Description
A moist gluten-free banana bread recipe elevated with a rich dark chocolate and aromatic cardamom swirl, perfect for a special breakfast or dessert.
Ingredients
Scale
- 3 very ripe medium bananas (about 350g mashed)
- 250g gluten-free all-purpose flour blend (with xanthan gum)
- 10g baking soda (2 teaspoons)
- 5g ground cardamom (1 teaspoon), divided
- 3g fine sea salt (1/2 teaspoon)
- 115g unsalted butter (1/2 cup), melted
- 100g granulated sugar (1/2 cup)
- 100g light brown sugar (1/2 cup, packed)
- 1 large egg, room temperature
- 5ml vanilla extract (1 teaspoon)
- 60ml whole milk (1/4 cup)
- 100g dark chocolate (3.5 oz, 70% cocoa solids), finely chopped
Instructions
- Prepare Pan and Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- Prepare Batter Components: Mash bananas in a large bowl. In a separate medium bowl, whisk together the GF flour blend, baking soda, 3/4 teaspoon of the cardamom, and salt.
- Mix Wet Ingredients: In another large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk in the egg and vanilla extract until smooth, then stir in the mashed bananas and milk until incorporated.
- Combine Batter: Gently add the dry ingredient mixture to the wet mixture and stir with a spatula until just combined. Be careful not to overmix the batter.
- Create Chocolate Swirl: Melt the chopped dark chocolate in the microwave in 30-second intervals. Stir in the remaining 1/4 teaspoon of ground cardamom. Reserve 2 tablespoons of melted chocolate for garnish.
- Layer and Swirl Batter: Pour half of the banana bread batter into the prepared pan. Drizzle half of the remaining chocolate swirl mixture over the top. Use a skewer or butter knife to gently swirl the chocolate into the batter once or twice. Repeat with the remaining batter and chocolate mixture.
- Bake and Cool: Bake for 55-65 minutes. To check doneness, insert a skewer into the center; it should come out with moist crumbs. If the top browns too quickly, tent loosely with foil. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Garnish and Serve: Drizzle the reserved melted chocolate in a zig-zag pattern over the completely cooled loaf before slicing.
Notes
To achieve a moist, tender crumb, ensure you use very ripe bananas and avoid overmixing the batter. Store the cooled loaf in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg