Bananas and chocolate were made for each other, and with a few easy additions, our gluten-free banana bread mix becomes a chocolate-studded, crave-worthy dessert.
Preheat the oven to 350°F. Grease a 9” x 5” loaf pan or a 12” X 4” tea loaf pan.
Place the contents of the mix packet in a large mixing bowl. Sift the cocoa and confectioners’ sugar onto the mix, then stir everything to combine.
In a large measuring cup, whisk together the melted butter or oil, eggs, and milk. Mix into the dry ingredients. Stir in all but 2 tablespoons of the chips.
Transfer the batter to the prepared pan and sprinkle the reserved chips over the top.
Bake the bread for 65 to 75 minutes, until a paring knife inserted in the center comes out clean. Remove it from the oven and cool it in the pan on a rack for 20 minutes.
Tip the bread out of the pan onto the rack to cool completely before slicing.
Store bread, well wrapped, at room temperature for up to five days; freeze for longer storage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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