This Flourless Chocolate Chip Banana Bread is made with NO flour, butter, or oil, but so soft, tender, and flavourful that you’d never be able to tell! It’s gluten-free, low in refined sugar, and whipped up in the blender in 5 minutes flat!
I was going to start this post with a killer opener like: “banana bread recipes are like little black dresses – everyone needs a good one in their arsenal…” but then I realized that it wouldn’t necessarily apply to the handful of male readers I have (Hi! I know you’re there!!), and I didn’t want to be rude and exclude anyone. SO! let’s modify that statement to something boringly generic like “everyone needs a good banana bread recipe in their arsenal” and talk about what brought about the LBD analogy instead.
So I was cleaning out my closet the other day (it’s an obsession – I hate clutter), when I realized that 90% of my clothes were either black or dark gray. No joke – a solid 90%. I do have a tiny little section in the back corner devoted to my neglected pinks, corals, and whites, but I honestly can’t even remember the last time I reached for them… and judging by the comments I get about “needing to add more colour to [my] wardrobe because [I’m] not goth or attending a funeral,” it’s probably safe to say that no one else can remember either.
BUT! In my defence, I do make an effort with more colourful accessories. Sometimes ?
What can I say? I love dark colours and monochromatic wardrobes… and it has nothing to do with wanting to portray a certain mood or image. I love them because they’re simple; and apparently I’m not alone on that.
Think about it. When all your clothes are one colour, you don’t have to worry about what goes with what because everything goes with everything else. You don’t have to spend time thinking about what you’re going to wear tomorrow because you basically have one signature look. And you don’t have to worry about sorting your laundry either ? Some might call it boring, but it actually frees up a lot of time and mental energy that you can redirect towards something else.
Don’t get me wrong. I’m definitely not saying that people who love fashion and colourful wardrobes are wasting their time – I think it’s awesome to be passionate about things. Fashion has just never been my thing (except o the rare occasion), so being able to remove 90% of the decisions associated with it is beautifully freeing, especially when it means that I can redirect that extra energy towards the work that I adore… like sharing healthy and delicious recipes.
How’s that for a smooth segue? ?
In all seriousness, though, my approach to recipes is like my approach to my wardrobe – I like to keep things simple. That’s why the majority of my recipes use pretty basic ingredients, and also why so many of them can be made in the blender — this flourless chocolate chip banana bread included.
I meant what I said about everyone needing a good banana bread recipe in their arsenal, and if you love them super moist, perfectly sweet, healthy enough to eat for breakfast, and decadent enough to enjoy for dessert, then this recipe may very well become your go-to.
It’s made with NO flour, oil, or butter, but so soft and tender that you’d never be able to tell. There’s also a really minimal amount of refined sugar, no dairy, no gluten, aaaaaand… plenty of tastiness? Sorry, it’s late and I’m kind of running on empty here. The point is! it’s healthy, it’s delicious, and it’s super simple to make. Wins all around!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
Print
Flourless Chocolate Chip Banana Bread
- Total Time: 1 hour
- Yield: 1 loaf, 12 slices 1x
Ingredients
- 3/4 cup (60 g) oats, quick or old-fashioned
- 2 medium, ripe bananas (200 g or 1 cup mashed)
- 1/4 cup (64 g) nut/seed butter*
- 2 large eggs
- 1/4 cup (50 g) coconut palm sugar**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup (85 g) chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan or line it with a sheet or parchment paper, leaving a few inches of overhang for easy removal. Set aside.
- Add the oats to the bowl of a high-speed blender or food processor and process on high until they’ve broken down into a fine powder, about 2 minutes. Add all the remaining ingredients except for the chocolate chips and continue processing until the batter is smooth and creamy, about 2 minutes.*** Fold in the chocolate chips by hand.
- Pour the batter into your prepared loaf pan, spreading it out evenly and topping with a few more chocolate chips, if desired.
- Bake for 45 – 50 minutes, until the top of the loaf begins to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the loaf to cool in the pan for about 5 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
* Feel free to sub this with any nut butter you have on hand, or use a soy nut butter to make it nut-free. I do recommend using a no-stir store-bought variety, however, since the natural oils can alter the texture. ** You can sub this with brown sugar. *** If you don’t own a high-speed blender or food processor, you can mix this by hand by subbing the rolled oats with a heaping 1/2 cup of oat flour.
- Prep Time: 10 mins
- Cook Time: 50 mins
Looking for more flourless banana recipes? Try one of these!
Flourless Banana Bread Muffins
Soft and Chewy Banana Bread Granola Bars
Banana Oat Greek Yogurt Muffins
Flourless Chocolate Banana Bread
Flourless Vegan Banana Muffins
This recipe is so good! My daughter is GF and she loved it!! I substituted the oatmeal for high protein oatmeal so it gave this dish another 10g of protein. This recipe is the perfect healthyish banana bread! Thank you!
Recipe came out dry, and I appreciate you posting it; maybe needs some oil or butter
Want to try this recipe but. My husband won’t eat eggs. Any idea for a healthy egg substitute for my vegan husband?
Seriously delicious! I made this today and it’s almost gone:)
Made it almost exactly according to the recipe but we had no chocolate chips (and no cocoa powder as one person suggested). I put in 3/4 of a scoop of chocolate protein powder. You really couldn’t taste the choclate but the texture was fantastic- thanks to your great recipe. We also use xylitol to sweeten due to health reasons.
This is our new banana bread recipe.
Thank you!
Can the recipe be doubled or tripled?
Hi Amanda, i need some help. I used this recipe in the past and it was really delicious. I made it a few months ago and it dropped. Tonight I made it again in muffin size and i was very careful to mix the ingredients properly in the blender as i thought that maybe the baking powder or baking soda was not mixed in properly last time but it still dropped. Where could i have gone wrong?
This is our staple muffin recipe. It is so good! I make 3 dozen every 2-3 weeks. I have given the recipe out many times and everyone enjoys it (even picky people!). I usually replace the coconut sugar with an equal amount of honey, and almost double the chocolate chips for my chocolate loving husband 😉 Such a good recipe!!!!
Must let you know my husband and I are on a low sugar regiment. I cut the sugar to half and the chocolate chips to half and it is still amazing. Thank you for this healthy sweet treat recipe.
Very delicious and healthy recipe. This became our go to recipe for my sweet tooth.
Really easy recipe! I used 2 extra bananas and it is really moist and felt!!❤️
Delicious!
It’s awesome to pay a quick visit this website and reading the views
of all colleagues concerning this paragraph, while I am also eager of getting familiarity.
It’s in point of fact a great and helpful piece of information. I’m satisfied that you shared this useful info with us.
Please stay us informed like this. Thanks for sharing.
Hello , does the nut butter leave a lingering taste ? If so I would choose the but butter I pick accordingly. Would almond be better suited or something like Nutella? Thank you.
I know you posted this a few years ago but my husband and I take turns making this pretty much every week. We make it almost exactly as written (expect we sprinkle the chips on top instead of fold in). It’s so delicious and I just want to say thank you! We don’t eat gluten, refined sugar or yeast and this is perfect – tons of flavor!
Aww I love hearing things like that! Thanks so much for taking the time to leave a review and let me know, Whitney!
I made it …doubled it because I had 4 overly ripe bananas. I used peanut butter for my nut/seed butter and brown sugar because i didn’t have coconut palm sugar. Mixed in chocolate chips. I made it into mini loafs and then topped off with more chocolate chips – I think it took about 25 minutes for 4 ceramics type loaf pans. It was was moist and delicious – best banana bread recipe I’ve found in a very long time.
This recipe is amazing, very yummy.
Right there with you. I’m a black, charcoal, gray and silver kind of gal. I felt bad about it for about 3 seconds and then just owned it. Love the gray. Hey, btw, posting your beautiful recipe on our big wall of 1/2 million followers (facebook – one fit widow) this Friday. Hope you get an influx of readers! 🙂
Thank you for the recipe! I made it yesterday and it turned out wonderfully! I didn’t have choc chips so i added 1/2 cup cocoa powder instead. Was worried a bit that it may be a bit soggy because of the oatmeal, but it was not. Lovely velvety texture, rich chocolate-banana taste and most importantly – it is healthy! So i can let my daughter eat it without any worries.
Sooo good. I made this recipe with an extra banana and nuts into muffins! Delicious, thank you!
Oh my gracious!!! This bread was amazing!! I loved it so much I made a second batch and I doubled it. My picky husband who doesn’t really like healthy sweets liked this bread too! We couldn’t stop nibbling on this banana bread. Thank you for the amazing recipe. I pinned it under my favorite recipes.
Thanks so much, Milinh! I’m so glad that you and your husband enjoyed it 😀
This turned out fantastic! I used Jif natural peanut butter and even omitted the chocolate chips since I didn’t have any on hand. I was prepared to add a cinnamon honey glaze to the top if it wasn’t sweet enough, but it was absolutely perfect. My husband adores homemade banana bread, but my go-to recipe is so rich (it’s more of a banana cake!) that I don’t make it much. This will officially be my new go-to banana bread, and I won’t feel bad if we polish off the whole thing in two days. Thank you for sharing!
I’m so glad you enjoyed it, Liz! Thanks so much for taking the time to leave a comment and let me know 🙂
Can peanut butter be used as the nut butter? This looks amazing!
You definitely can, Mary!
Do you think this loaf would freeze well? If you’re not sure I’ll just have to test it out! I’m gone a lot for work and it would be a nice treat when I get back and have no fresh food in the house!
I made it back in May for my “roommates” (staff housing), everyone loved it!
Thanks!! 🙂
I think it should freeze just fine, Stephanie! I’ve frozen breads before with no issue. You can even pre slice it and wrap each slice individually.
Do you think it would be possible to substitute the coconut sugar with honey?
Yep that should be fine for this recipe!