This Chocolate Oat Flour Banana Bread takes just 10 minutes to prep and is ready in 1 hour. It's moist, chocolatey, and naturally sweetened, making it a healthier gluten-free dessert or snack option.
Whether you're a baking pro or a beginner, this recipe is simple enough for everyone and is perfect for using up those ripe bananas sitting on your counter.
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Oat Flour Banana Bread
As someone passionate about cooking healthier recipes from scratch for busy families, I've made sure this banana bread ticks all the right boxes for flavor, simplicity, and nutrition. Let's dive in!
Have leftover banana or oats to use? Make these next: sugar-free banana muffins, easy banana cake, or oat flour zucchini muffins.
Can I use regular flour instead of oat flour? Yes, but the texture will differ slightly. Use the same amount of all-purpose or whole wheat flour.
Ingredients
- Oat flour - This is the star of the show! It makes the bread naturally gluten-free and gives it a soft, slightly nutty flavor. If you don't have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until fine. So easy!
- Cocoa powder - Use high-quality cocoa powder for the best chocolate flavor. I love the richness that Dutch-processed cocoa brings, but regular unsweetened cocoa works just as well.
- Baking powder - This helps the bread rise and stay light and fluffy. Make sure your baking powder is fresh for the best results.
- Salt - A pinch of salt enhances the sweetness and balances the chocolatey flavor.
- Mashed bananas - Ripe bananas are key here! The riper, the more black spots, the better-they're naturally sweeter and make the bread incredibly moist.
- Eggs - At room temperature for better mixing. Eggs add structure and richness to the bread.
- Maple syrup - You can also use honey or agave syrup (less sweet flavor), but keep in mind that less-ripe bananas might make the bread less sweet.
- Vanilla extract - A little vanilla enhances all the flavors in this recipe. Don't skip it! Use pure vanilla without alcohol.
- Semi-sweet chocolate chips - I like to be generous with the chocolate chips, but feel free to adjust based on your preference. Even ¼ cup will still give the bread plenty of chocolatey goodness.
- Ground cinnamon - Just a hint adds warmth and depth to the chocolate and banana combination. I like this high-quality cinnamon for the best flavor.
- Rolled oats - Optional, but I love sprinkling some on top for a rustic look and a bit of texture.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Oat Flour Banana Bread
- Preheat the oven: Set it to 350°F (175°C) and grease an 8- or 9-inch loaf pan, or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the oat flour, cocoa powder, baking powder, salt, and cinnamon.
- Prepare the wet ingredients: In a separate bowl, mash the bananas. Add the eggs, maple syrup, and vanilla extract, and whisk until combined.
- Combine wet and dry: Gradually mix the wet ingredients into the dry ingredients. Stir until just combined; don't overmix.
- Fold in chocolate chips: Gently stir in ¾ cup of chocolate chips.
- Transfer to loaf pan: Pour the batter into the prepared pan. Sprinkle additional chocolate chips and rolled oats on top if desired.
- Bake: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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- Use the best cocoa powder - High-quality cocoa powder makes a noticeable difference in flavor.
- Chocolate chips - I use ¾ cup for a rich chocolate flavor, but you can use as little as ¼ cup if you prefer.
- Sweetness adjustment - If your bananas aren't very ripe, consider adding an extra tablespoon of maple syrup.
- Add-ins - Try mixing in chopped nuts, dried fruit, or shredded coconut for extra texture.
Why is my banana bread dense? Overmixing the batter can lead to dense bread. Mix just until the ingredients are combined.
What to Serve With Chocolate Oat Flour Banana Bread
This banana bread is perfect on its own, but here are a few serving suggestions:
- Alongside coffee or tea - A cozy afternoon snack.
- Warm with butter - A simple and classic pairing.
- Topped with Greek yogurt - For added protein and creaminess.
- With fresh fruit - Sliced strawberries or raspberries complement the chocolate flavor.
Freezing And Storing Instructions
- To Store. Place the bread in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for up to 3 days or in the fridge for up to 1 week.
- To Freeze. Slice the bread and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature or microwave them for a quick defrost.
- To Reheat. Warm slices in the microwave for 15-20 seconds or in a toaster oven for a freshly baked taste.
More Oatmeal and Oat Flour Recipes
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Recipe Card
Chocolate Oat Flour Banana Bread
Ingredients
Equipment
Method
- Preheat the oven: Set it to 350°F (175°C) and grease an 8- or 9-inch loaf pan, or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the oat flour, cocoa powder, baking powder, salt, and cinnamon.½ cup oat flour, ½ cup cocoa powder, 1 teaspoon baking powder, ¼ teaspoon salt, ⅓ teaspoon ground cinnamon
- Prepare the wet ingredients: In a separate bowl, mash the bananas. Add the eggs, maple syrup, and vanilla extract, and whisk until combined.1 ½ cup mashed bananas, 2 large eggs, ¼ cup maple syrup, 1 teaspoon vanilla extract
- Combine wet and dry: Gradually mix the wet ingredients into the dry ingredients. Stir until just combined; don't overmix.
- Fold in chocolate chips: Gently stir in ¾ cup of chocolate chips.¾ cup semi-sweet chocolate chips
- Transfer to loaf pan: Pour the batter into the prepared pan. Sprinkle additional chocolate chips and rolled oats on top if desired.¾ cup semi-sweet chocolate chips, rolled oats (optional)
- Bake: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition
Video
Notes
- Makes about 10-12 slices.
- For entirely GF bread, make sure that the baking powder chocolate chips and oats you are using are gluten-free labeled.
- Cocoa powder - Use high-quality cocoa powder for the best chocolate flavor. I love the richness that Dutch-processed cocoa brings, but regular unsweetened cocoa works just as well.
- To Store. Place the bread in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for up to 3 days or in the fridge for up to 1 week.
- To Reheat. Warm slices in the microwave for 15-20 seconds or in a toaster oven for a freshly baked taste.
- To Freeze. Slice the bread and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature or microwave them for a quick defrost.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Oat Flour Banana Bread: FAQs
Blend rolled oats in a high-speed blender or food processor until they're a fine powder. Measure after blending.
For this, use two loaf pans and bake them side by side, rotating halfway through for even baking.
Iris
I followed the recipe exactly, but I ended up baking it for an hour and a half and letting it cool fully just for it to still be gooey in the middle. Not a cake at all, but rather a strange dessert.
Julia
That’s definitely strange — mine usually bakes in about 50–60 minutes and stays soft and moist, but not gooey in the center. Since this is a banana bread made with oat flour, the texture is naturally softer and more tender than a classic cake-style banana bread.
A few things may have caused it to stay underbaked inside: very large bananas, inaccurate oat flour measuring, or oven temperature differences. I also recommend letting it cool completely before slicing since oat flour breads continue setting as they cool. Thanks for trying the recipe and sharing your feedback!