Chocolate Oat Flour Banana Bread
This Chocolate Oat Flour Banana Bread is moist, chocolatey, and naturally sweetened. A healthier gluten-free dessert or snack for busy families, ready in just 1 hour!
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INGREDIENTS
- ½ cup oat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup mashed bananas, about 3 medium bananas
- 2 large eggs, at room temperature
- ¼ cup maple syrup, or honey, see notes
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips, + more for decoration on top
- ⅓ teaspoon ground cinnamon, high quality
- rolled oats (optional), for decoration
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 148kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 28mgSodium: 98mgPotassium: 264mgFiber: 3gSugar: 12gVitamin A: 63IUVitamin C: 2mgCalcium: 47mgIron: 2mg
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