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This gluten free, Loaded Choc Chunk Banana Bread with Miso Caramel might just be my greatest banana bread ever! Soft and squishy gluten free banana bread with tonnes of chocolate chunks, toasted flaked almonds and a sweet and salty miso caramel glaze.
Why This Is My Greatest Banana Bread Recipe Yet!
When I saw Pret had launched a loaded choc chunk banana bread with miso caramel, I just knew I had to make a gluten free version immediately.
Big fat chunks of chocolate, squidgy banana bread, a sweet-and-salty caramel made with miso, and toasted flaked almonds. And oh my word, what a TREAT!
I hate that having coeliac disease often means missing out on delicious-looking coffee shop bakes. But not anymore, thanks to my gluten free version!
This recipe is based off my reader-favourite gluten free banana bread, with added chocolate chunks and this easy sweet-and-salty caramel with almonds on top.
It’s moreish, it’s delicious, and you’re not going to be able to stop making it!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this easy gluten free choc chunk banana bread with miso caramel with the full quantities. But here are the main ingredients and ideas for any swaps:
- Bananas: The riper, the better. Ideally you want bananas that have started to blacken in the fruit bowl.
- Butter: Or swap for a dairy free margarine if needed.
- Light Brown Sugar: You can swap for caster sugar or even dark brown sugar. The darker the sugar, the deeper the molasses flavour.
- Plain Gluten Free Flour: I use the FREEE plain gluten free flour, but any plain gluten free flour blend will work. If you only have self-raising, then omit the baking powder.
- Baking Powder: Always ensure you use a gluten free baking powder.
- Xanthan Gum: Omit this if your flour blend contains it already.
- Chocolate: Always ensure your chocolate is gluten free with no ‘may contain’ warnings. I usually use the Dr Oetker baking chocolate.
- Cream: For the caramel you need double cream or heavy cream.
- Miso: Ensure you’re using a gluten free miso. Many are gluten free anyway and made with rice, but some use other gluten-containing grains so always check.
- Flaked Almonds: You can omit these if needed but I love the extra texture. Mixed chopped nuts also work nicely.
How to Make Miso Caramel Choc Chunk Banana Bread
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free banana bread with choc chunks and miso salted caramel is to make.
Storing and Freezing Instructions
TO STORE: Any leftovers of this banana bread recipe should be kept at room temperature in an airtight container. It should keep for around a week.
TO FREEZE: You can also freeze this gluten free banana bread, either as a whole or in slices. You could do this before or after adding the caramel.
Choc Chunk Banana Bread with Miso Caramel Recipe
Equipment
Ingredients
- 3 ripe bananas, approx 350g with skin on
- 125 g butter, melted
- 150 g light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 250 g plain gluten free flour
- 3 tsp baking powder
- 0.25 tsp xanthan gum, optional, if your flour blend does NOT already contain this
- 100 g milk chocolate, cut into chunks
- 75 g dark chocolate, cut into chunks
For the miso caramel & almonds
- 90 g light brown sugar
- 150 ml double cream
- 25 g butter
- 0.5 tbsp white miso paste
- 50 g flaked almonds
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin and set to one side.
- Peel the bananas and add to a small bowl. Mash using a fork and set to one side – a few lumps are fine.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat together with an electric whisk until combined.
- Add the mashed bananas, egg, gluten free flour, baking powder and xanthan gum to the mixing bowl. Beat again with the electric whisk until just combined.
- Add the chocolate chunks and stir in until evenly distributed.
- Pour the mixture into the lined baking tin, smooth out the top and place in the oven. Bake for 50 minutes – 1 hour until golden, risen and a skewer in the centre comes out clean.
To Make The Miso Caramel
- Add all the ingredients into a stainless steel pan. Place on a very low heat and stir, mixing until the sugar has all dissolved. Allow to bubble for 2-3 minutes, then take off the heat and leave to cool for 10-15 minutes.
To Toast The Almonds
- To toast the almonds: Add the flaked almonds to a dry pan. Place on a medium heat and toast in an even layer, flipping occasionally, until they just start to go brown. This should take about 3 minutes – they can burn easily, so once they start going brown, remove from the heat onto a cold plate so they don’t continue to cook.
To Decorate The Banana Bread
- Tip most of the flaked almonds into the caramel (reserve some for decorating) and mix.
- Pour over the cooled banana bread, spreading to coat. Sprinkle the remaining almonds on top and allow to set before slicing and eating.
Notes
- This banana bread will keep for around a week in an airtight container, or can be frozen whole or in slices.
Nutrition
More Gluten Free Bakes With Bananas
If you’re like me and always end up with blackened bananas in the fruit bowl, I have lots of other banana-based recipes you could make next!
- Gluten Free Banana Bread
- Baked Banana Oats
- Vegan Gluten Free Banana Bread
- Banana Nutella Muffins
- Cinnamon Swirl Banana Bread
- Banana Flapjack
Have you tried this recipe?
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