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–+ servings
This Easy Chocolate oat flour banana bread is refined-sugar free and gluten free.
Julia

Chocolate Oat Flour Banana Bread

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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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Servings: 12 slices
Calories: 148
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

Method
 

  1. 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.
  2. 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
  3. 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
  4. Combine wet and dry: Gradually mix the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix.
  5. Fold in chocolate chips: Gently stir in ¾ cup of chocolate chips.
    ¾ cup semi-sweet chocolate chips
  6. 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)
  7. 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.
  8. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

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

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.

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