I felt a bit peckish the other day and decided I needed cake in my life so I made this Tropical Chocolate Banana Bread. As with 99% of my recipes this is an easy banana bread recipe with a simple one bowl method, no faffing about, less washing up (although the dishwasher does that for me now!) and is ready in 40mins from start to finish!
I tried this one out on a friend who’s not too keen on bananas being cooked into things…even she liked it so it’s got the Carly approval too!
The thing about bananas is that they come in all shapes and sizes, therefore you may need to add a few spoons of water to your mix to get a thick dropping consistency. The riper the banana, the better but again, I’ve been impatient and made just as successful a loaf with two large less ripe bananas.
Since this turned out to be such an easy banana bread recipe I’ve made this many times now, in fact I’ve made this early in time for a delicious breakfast, and it would make the perfect addition to Kiddies lunchboxes. A couple of other cakes you may be interested is are my Chocolate Orange Cake and my Beetroot Brownie Cake both of which are gluten free, dairy free and vegan. Also, here are some other banana inspired bakes; Banana and Date Loaf | gluten free and vegan by Glutarama, Banana Bread this one is not vegan yet though.
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Tropical Gluten Free Banana Bread Recipe
One bowl, mashed bananas and away you go! Such a simple recipe, ready from start to finish in under 40mins
- 2 large ripe bananas or 4 small
- 50 g caster sugar
- 50 g dessicated coconut
- 2 heaped tbsp cocoa powder
- 150 g gluten free self raising flour
- 1 tsp vanilla extract
- optional splash of water or milk/milk alternative
Mash your bananas in a large bowl
Add remaining ingredients and beat with a wooden spoon to combine.
If mixture does not drop from spoon add a little water or milk to loosen it.
Spoon mixture into a loaf tin, I use an odd sized tin that I got from Amazon, but its super non stick and works everytime, failing this use a 1lb tin.
Pop into a preheat oven at 180C for 25-30 mins. Loaf is ready when an inserted skewer comes out clean.
You can choose to decorate by sprinkling coconut or sugar on the top or even layer fresh banana cut into coins to add an extra dimension to the loaf and keep in moisture.
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All my favourite flavour combinations in one cake, sounds simply heavenly. Commenting as BritMums Baking Round-up Editor. :)
Thanks Julie, it’s a bit of a win:win combination isn’t … plus anything that uses up old(ish) bananas is fab in my opinion! :-)
oooh, perfect recipe: we’ve got some bananas on the turn (as in teeny insects are starting to fly over them!). If I don’t use them tomorrow, they’re going straight in the freezer! Love a quick and easy recipe. xxx Thanks for joining in with #FreeFromFridays.
Perfect, no excuses then! xxx
Always love a good banana bread, especially one of the chocolate variety! Although I rarely have over-ripe bananas these days as we tend to eat them too quick. Maybe I’ll just have to buy a bigger bunch next time. x
I got through fazes, I’m not a huge banana fan, they have to be green for me to tolerate the taste haha, but I don’ mind them IN things such as smoothies or baking!