Gluten free banana bread with dark chocolate
Imagine enjoying a warm slice of gluten free banana loaf that's not only moist and rich but also packed with the natural sweetness of overripe bananas. This tender loaf is made more delicious with creamy cottage cheese and skyr, giving it a lush texture. Dark chocolate adds a hint of luxury, while almond flour and finely rolled oats provide a satisfying crumb. It's beautifully finished with melted chocolate and a sprinkle of edible flowers for an elegant touch.
Ingredients
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3
Eggs
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2
Bananas, ripe
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75 g
Cottage cheese
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30 g
Dark chocolate (coarsely chopped)
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100 g
Oatmeal, finely rolled
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75 g
Almond flour
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2 tsp
Baking powder
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1 tsp
Salt
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To garnish
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Melted dark chocolate
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Dried bananas chips
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Instructions
When it comes to gluten free baking, precision matters. To get a moist, tender banana loaf with just the right texture, it's important to weigh your ingredients accurately, especially key ones like almond flour, oats, and banana. Too much dry mix can make the loaf dense, while too little can leave it too wet in the centre. Using a kitchen scale ensures the batter comes together evenly and bakes up beautifully every time. A few extra seconds of careful measuring can make all the difference between an okay loaf and one that’s soft, rich, and reliably delicious.
A smooth chocolate drizzle adds the perfect finishing touch to your gluten free banana loaf, but the key is in the technique. Melt the chocolate gently in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until silky. Use a spoon, small piping bag, or even a fork to drizzle the chocolate in thin lines across the cooled loaf. For a neater look, move in steady back-and-forth motions; for a more rustic finish, go freeform. Either way, let the chocolate set before slicing for a beautiful and delicious presentation.
Let your loaf cool completely for the best texture and look. Cooling sets the crumb, giving you clean, firm slices that do not crumble, which is important because the loaf is quite delicate. As it cools, the moisture spreads out evenly, stopping it from becoming gummy or dry. A fully cooled loaf also provides a stable surface for toppings like melted chocolate and edible flowers, making sure they stick well and look great. Being patient with this step ensures your slices are beautifully structured and moist, and they'll hold together perfectly.
Questions about this gluten free banana loaf
From picking the right bananas to choosing the best pan and getting that ideal texture, these FAQs cover common tips and fixes to help your gluten free banana loaf turn out soft, light, and just the way you want it, every time.
Why did my loaf turn out gummy or dense?
If your banana loaf came out gummy or dense, it’s often due to too much moisture or underbaking. Ripe bananas, skyr, and cottage cheese all add moisture, so it’s important to measure accurately and not overmix the batter, which can make the loaf heavy. Also, make sure to bake until a skewer or cake tester comes out clean; if it’s even slightly underbaked in the centre, it can set into a gummy texture as it cools.
What size pan should I use, and do I need to line it?
For this gluten free banana loaf, a 1-litre loaf pan (approximately 22 x 11 x 7 cm) works best and gives the batter enough room to rise and bake evenly. You don’t have to line it, but be sure to grease it well with butter or oil to prevent sticking. For easier removal, you can also grease and line the base with baking paper for added ease.
How ripe should my bananas be for this gluten free banana loaf?
For this recipe, use very ripe bananas. The peels should have lots of spots or be mostly brown. Very ripe bananas mash easily and mix smoothly into the batter, giving your loaf an even texture. They're sweeter too, and their moisture helps keep the loaf moist and tender, which is important for gluten free baking to avoid dryness. If your bananas aren't ripe enough, you can bake them at 150 °C for 15-20 minutes until they're blackened and soft.
Nutritional values
Nutritional value, per
1485 Kcal
| Fibre | 18.4 gram fibers |
| Protein | 60 gram |
| Fat | 74.4 gram |
| Carbohydrates | 143.6 gram |
Recommended information
Serving suggestion
Three simple tricks to prevent over-browning
Worried your gluten free banana loaf might brown too quickly in the oven? Here are three easy ways to keep it golden, not too dark, not too pale:
- Bake on the middle rack. This helps ensure even heat distribution and prevents the top from getting too much direct heat.
- Cover loosely with foil. If the top is browning before the loaf is fully baked, tent a piece of foil over it halfway through baking to shield it while the centre finishes cooking.
- Use a light-coloured loaf pan. Dark pans absorb more heat and can cause faster browning. A light metal or ceramic pan helps the loaf bake more evenly from edge to centre.
With these simple steps, you'll get a beautifully baked loaf with just the right amount of golden colour every time.
How can I store gluten free banana loaf to keep it fresh?
To keep your loaf moist and flavourful, store it in an airtight container at room temperature for up to three days. If your kitchen is warm or humid, it’s best to refrigerate it, just bring it to room temperature before serving for the best texture.
For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap or parchment paper and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months and are easy to thaw one piece at a time for a quick snack or breakfast treat.
How skyr keeps your gluten free banana loaf light and soft
Skyr adds more than just creaminess to this recipe, it plays a key role in the texture. Its thick yet smooth consistency helps keep the crumb tender and moist, balancing out the density that can sometimes come with gluten free flours.
Skyr also adds a gentle tang that complements the banana’s natural sweetness and pairs beautifully with the richness of dark chocolate. It’s a simple ingredient that makes a big difference in creating a loaf that’s soft, light, and full of flavour.
What to serve with your gluten free banana loaf
Looking to build a beautiful gluten free spread? Pair your loaf with one (or all) of these deliciously complementary bakes:
- Gluten free lemon drizzle cake: light, zesty, and full of citrusy flavour. This moist cake combines skyr, almond flour, and a tangy lemon glaze, finished with fresh lemon slices for a bright, elegant touch.
- Gluten free fruit cake: a rich and festive bake packed with raisins, dried cranberries, walnuts, and colourful candied cherries. Topped with chopped nuts and served with a spoonful of natural or vanilla skyr, it’s a great companion to the more subtle banana loaf.
- Gluten free coffee cake: sweet, spiced, and perfectly crumbly, this cake features a cinnamon-sugar swirl and crunchy streusel topping. With skyr in the batter and a soft, buttery texture, it makes a lovely contrast to the smooth richness of the banana loaf.
Together, these bakes make a flavourful gluten free collection, perfect for brunch, a casual get-together, or whenever you want something warm and home-baked.
