If you’re reading that title, and thinking, “Damn, that Chocolate Chip Banana Bread with Mocha Buttercream sounds downright delightful,” you would be 100% correct. Please feel free to skip my rambling nonsense and scroll right down to the recipe.

Gluten-Free Chocolate Chip Banana Bread with Mocha Buttercream

Rotten, overly ripe bananas are not my thing, so I either freeze them for an abundance of peanut butter banana oat breakfast smoothies or I make a loaf of banana bread. This cookie butter cheesecake swirl version is particularly tasty.

This time around I decided to add a generous handful of mini chocolate chips to the batter and frost it with silky smooth mocha buttercream. It’s quite decadent.

Gluten-Free Chocolate Chip Banana Bread with Mocha Buttercream

Did I mention that this Chocolate Chip Banana Bread with Mocha Buttercream is gluten-free? It is gloriously, deliciously gluten-free. It’s so good that you can feed it to the gluten lovers in your life and they’d never know the difference. I know this for a fact because I constantly lie to friends and loved ones to see if they can tell the difference.

It’s not unlike that show on Food Network where the judges have to figure out which contestant is a real chef and which one is a very skilled imposter. I’d say 95% of the time the people I feed can’t tell the difference. That’s when you know you’re doing gluten-free right.

Gluten-Free Chocolate Chip Banana Bread with Mocha Buttercream

Rather than mix my own gluten-free flour blend, I’ve been cheating and using a store-bought mix to make life easier. Right now I’m using Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour and Jovial Foods Gluten-Free Pastry Flour. I like that the end result is very similar to using wheat flour.

Gluten-Free Chocolate Chip Banana Bread with Mocha Buttercream

I like to consider this a breakfast item, because bananas. But then there’s the buttercream frosting… There’s no wrong way to dish it up–either way, it’s delicious. I’m currently enjoying a slice with my afternoon cup of hot tea.

Gluten-Free Chocolate Chip Banana Bread with Mocha Buttercream

Chocolate Chip Banana Bread with Mocha Buttercream

Yield: 1 loaf
Cook Time: 1 hr 10 mins
Prep Time: 15 mins
Total Time: 1 hr 25 mins
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Ingredients

Banana Bread

  • 2 ripe bananas, peeled
  • 1 stick unsalted butter, melted
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • 2 and 1/3 cups all-purpose, gluten-free flour
  • 1 and 1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup mini chocolate chips

Mocha Buttercream

  • 1 stick unsalted butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon espresso powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coffee extract
  • 3 tablespoons heavy whipping cream

Instructions

  • Preheat oven to 325 degrees F. Grease and flour a 10-inch-by-5-inch or 9-inch-by-5-inch loaf pan.
  • In a large bowl, mash bananas with a fork or potato masher.
  • Add melted butter, brown sugar, granulated sugar, eggs, vanilla, and buttermilk. Whisk until thoroughly combined.
  • Add dry ingredients to the bowl with the banana mixture. Using a rubber spatula or wooden spoon, stir until flour is no longer visible. Fold in the mini chocolate chips.
  • Transfer batter to the prepared loaf pan.
  • Bake for 70-80 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking your bread at the 70-minute mark every 5 minutes to prevent over baking.
  • Allow the bread to cool completely in the pan. Run a butter knife around the edges of the pan to loosen the loaf. Remove from the pan and allow to cool completely. Frost with the mocha buttercream. Store in an airtight container for up to 3 days or slice and freeze for up to 3 months.
  • To make the mocha buttercream, add butter and powdered sugar to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a handheld mixer) and beat until smooth. Add the cocoa powder, espresso powder, vanilla extract, and coffee extract. Beat until combined. Scrape down the sides of the bowl. With the mixer on low, slowly add the heavy cream. Gradually turn the speed up to high and beat for 30 seconds.
Author: Jennie / One Sweet Mess
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