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A piece of Banana Bread cut in half
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Gluten-Free Espresso-Chocolate Banana Bread

Gluten-Free Espresso-Chocolate Banana Bread a remake of a Bobby Flay recipe to make it grain-free, refined sugar-free. Decadent. From Scratch chocolate chips caramel
Course Dessert
Cuisine American
Keyword Banana Bread, Caramel Banana Bread, Celiac Recipe, Chocolate Banana Bread, Dairy Free, Espresso Banana Bread, From Scratch Recipe, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Banana Bread, Gluten-Free Diet, Grain-Free, Homemade from Scratch, Paleo Jam, Refined Sugar-Free Banana Bread, Vegetarian Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 12 servings
Calories 407kcal


Bread Pan


  • 2 cup mashed bananas
  • 2 beaten eggs
  • 1/2 cup monk fruit sugar
  • 1/4 cup homemade coconut brown sugar See blog notes
  • 4 tbsp Espresso Caramel Sauce See blog notes
  • 1/2 cup chopped chocolate or Homemade Chocolate Chips See blog notes
  • 1/2 cup melted coconut oil or butter
  • 1/4 cup coconut milk
  • 1 cup cassava flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp pink salt


  • Preheat oven to 375 F. Grease a bread pan with coconut oil. In a medium-sized bowl place coconut oil and melt inside the microwave 30 seconds to 1 minute. Remove coconut oil from microwave and allow to cool.  
  •  On a plate mash bananas. Combine mashed bananas with the cooled coconut oil. 
  • Next add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined. 
  • In a separate bowl combine cassava flour, baking powder, baking soda, and salt. With a fork mix together the flour, baking powder, baking soda, and salt until combined. 
  • Pour half the flour mixture into the banana mixture until well combined. 
  • Next, add in half of the egg and caramel mixture into the banana mixture until well mixed.
  • Finally, pour remaining flour into the banana mixture until thoroughly incorporated. 
  • Lastly, add in the remaining egg and caramel mixture until thoroughly combined.
  • Gently fold in chocolate chips.
  • Finally, pour the banana bread mixture into well-greased bread pan. 
  • Bake approximately 30 - 40 minutes or until a toothpick inserted comes out clean. 
  • Be sure to check the middle with a toothpick
  • Remove from oven. 
  • Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool. 
  • After banana bread has cooled completely store inside a plastic bag or paper sack.

If you want a softer bread store inside plastic if you want a little harder crust store inside a paper bag.


    Nutrition Facts
    Servings 12.0
    Amount Per Serving
    Calories 407
    % Daily Value *
    Total Fat 27 g 42 %
    Saturated Fat 18 g 90 %
    Monounsaturated Fat 6 g
    Polyunsaturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 40 mg 13 %
    Sodium 131 mg 5 %
    Potassium 240 mg 7 %
    Total Carbohydrate 46 g 15 %
    Dietary Fiber 3 g 13 %
    Sugars 29 g  
    Protein 3 g 6 %
    Vitamin A 3 %
    Vitamin C 5 %
    Calcium 4 %
    Iron 10 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


    Calories: 407kcal