It’s unbelievable this banana bread is made with just 4 ingredients: bananas, oats, peanut butter & chocolate chips. That’s it and it’s so AMAZING!
Here I go again! Baking flourless bread with a few simple ingredients that turns out so delicious you’ll never miss the flour, butter, oil, eggs or sugars it doesn’t have in it.
If you’ve tried my Healthy 5-Ingredient Flourless Banana Bread or my Healthy Flourless Pumpkin Bread recipes, you know you’re in for another great one! And if you haven’t baked these breads yet, you so need to. They’re easy and incredibly satisfying!
Like I said, just 4 ingredients! And ones that you probably always have on hand…
Bananas – I always buy extras so I can bake a loaf of banana bread at least once a week. The riper the bananas, the sweeter the loaf.
Peanut Butter (or another nut butter) – I love the combo of banana, peanut butter and chocolate! Feel free to substitute the peanut butter with almond butter or another nut butter, if preferred or necessary.
Oatmeal – the oats are what give the bread its texture when they’re blended in the blender with the other ingredients. It’s such a perfect way to replace flour in quick breads. If you’re wanting to make the recipe gluten free, be sure to use gluten free oats.
Chocolate Chips – the key ingredient, of course! 😉 I use dark chocolate chips, but feel free to use your favorite chocolate chips.
And that’s it!
The first three ingredients get blended in the blender until a smooth batter forms and then you’ll just stir in the chocolate chips.
So quick and easy to whip up.
I love garnishing the top of my breads with a few of the ingredients within so with this loaf, I arrange thin slices of banana and a handful of chocolate chips over the top before baking. Completely optional, of course!
About 30 minutes in the oven and you’ll be pulling out warm chocolate chip peanut butter banana bread bliss that nobody will be able to resist.
The texture is spot on when it comes to how banana bread should look and taste. Moist and tender with pure banana flavor. The peanut butter and chocolate flavors just make it all the more delicious. Mmmm…mmmm!
This banana bread truly meets, if not exceeds, those banana bread cravings I get so often. It’s been a family favorite lately for breakfast, snack time and even dessert. I already have the recipe memorized and it never ceases to mesmerize me each time I eat a slice.
I hope you love baking and eating this banana bread as much as I do!
xoxo,
- 1.5 pounds ripe bananas (about 4-5 medium bananas)
- 2 cups old-fashioned oats
- 1 cup creamy or crunchy peanut butter (or another nut butter such as almond butter)
- 1 cup chocolate chips
- Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside.
- Add the bananas, oats and peanut butter to a blender and blend until smooth. Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground. Stir in the chocolate chips.
- Pour batter into prepared loaf pan. Garnish with thin banana slices and more chocolate chips, if desired.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool completely in loaf pan. Store bread covered tightly with plastic wrap in the loaf pan or in an airtight container in the refrigerator.
If you store the bread in the refrigerator it will become denser. You can put it in the microwave for 15-20 seconds or heat it in a warm oven for a few minutes to soften it back up.
This is genius and I can’t wait to try it!!
Made it today and it was fabulous!!
Aww, Amelia! Love it! You made my day. Enjoy! xoxo
I will be trying THIS! Thank you!
Hey. Can’t wait to try this. I loved your french toast roll ups recipe. 🤗
Yay! Enjoy! 🙂
This jammed up my blender, just too dry. Can you help me get it to smothe down. The way you have It pictured just jams the butter and oatmeal.
Hi Taylor! It might be the power of the blender. Try putting the banana on bottom and make sure the bananas are very ripe. Hope this helps. Enjoy!
I had the same experience even after adding a little water – ended up scraping it into a bowl and used a hand mixer with success
I’m glad you had success! You could try blending the oats and the banana together first and then add the peanut butter. You just want to make sure the oats get well blended so the texture turns out bread-like. Enjoy!
I used hand mixer because i only have a standard run of the mill blender. Jammed mine too so dumped it out into bowl and finished it with hand mixer!! Then made it in muffin tin. Baked for 15 min. Turned out great!!!
Hi there! As of today, I am a big fan of you. Love these few-ingredient-clean recipes ESPECIALLY the ones that involve pumpkin 😀
Hullo! I, too, was having problems with my blender jamming up when I made this so I added just a dash of almond milk and it smoothed itself right out! Love this recipe!!!❤️
Oh good, Kate! So glad you were able to make it work. Some blenders are more powerful than others so adding a little milk sounds like the perfect fix. Enjoy and thanks for sharing! 🙂
I put 1 egg in it to help the blender along. Serves 10, ha served 1, me!
Ha, right?! I agree. All for me! 😉 Enjoy!
Silly question but can I use quick pats, like the cook in 5 minute oats?
Hi Casharina! Yes, but make sure you still blend them in the blender to get that bread texture once baked. Enjoy!
Could I use steel cut oats?
Hi Amanda! I have not tried it so I couldn’t say for sure how it would turn out, but you could certainly try it. Because steel cut oats take longer to cook, I would recommend making sure the steel cut oats are blended really well with a powerful blender as you’re blending the batter. You might even want to blend them first in a food processor if you don’t think your blender will be powerful enough to blend them. I wouldn’t recommend using cooked steel cut oats because they would be so heavy that the loaf would be too dense and might not even bake up. Hope this helps. Enjoy!
2nd time is the charm! The first time I tried recipe, I put all ingredients in blender at once and it was too thick. This time I mashed the bananas in a bowl, blended oats alone until it resembled a flour like consistency, did 1/2 cup of natural pb & 1/2 cup of unsweetened applesauce and mixed in mixing bowl. Baked for 60 min instead of 30. Swapped the chips for raisins and viola!!! Thanks for sharing this recipe. Will do again!!!
Glad you were able to make the recipe work for you, Shakeda! Enjoy!
Thank you for posting these comments. I had a similar experience with my first batch and I’ll try your suggestions next time. Except I’ll keep the chocolate :). Thanks for the great recipe and ideas!
Do you have the nutritional facts?
Hi Shakeda! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
Thanks, I’ll make sure to do this!
Can you use rolled oats?
Hi Anu! Old-fashioned oats are rolled oats so yes. Enjoy!!
Is the baking time the same for the bars as it is for the banana bread? Thanks!
Hi Catherine! I baked the bars in a 9×13-inch baking pan for 30 minutes and they turned out perfect. Maybe start checking the bars with a toothpick around 20 minutes just to make sure your oven doesn’t bake them faster than mine. Enjoy!
Can I substitute peanut butter for another nut butter like almond butter? Thanks!
Hi! Yes, almond butter is a great substitute for the peanut butter. Enjoy!
Can I just use oat flour instead of grinding the oats myself.
Hi Patricia! Yes, I haven’t tried the recipe with oat flour, but I don’t see why it wouldn’t work great. Just make sure you mix the peanut butter and banana well with the oat flour so you have a smooth batter before baking. Enjoy!
Can I use frozen bananas? I realize I can’t use them for garnish.
Hi Jan! Absolutely, just be sure to let them defrost. Enjoy!
Can I just grease the pan I don’t have parchment paper?
Hi Beth! Of course. I like using the parchment paper so I can easily lift it from the pan without smashing the top of the loaf, but you could certainly invert the loaf into your hand to remove it from the pan, if desired. Enjoy!
I do not own a food processor, so I’m guessing I’ll need to purchase one for these recipes.
In the interim, can I use a mixer?
Hi Anita! I would recommend a blender over a food processor. Do you have a blender? If not, you’ll need to somehow grind the oats in order for the loaf to turn out bread-like. You could substitute the oats with store-bought oat flour as well. Hope this helps. Enjoy!
This broke my Vitamix blender!!!
Oh no! My mom makes this recipe in her Vitamix frequently and hasn’t had any issues, but I’m not surprised as I’m not a big Vitamix fan from my experience using hers. It just doesn’t blend efficiently like a powerful (expensive) blender should. I swear by the Ninja blender. I hope Vitamix replaces it for you!
Approximately what is the weight of outs in a cup. I use mugs at home and have various sizes
I think a cup of rolled oats equals 3.17 ounces.
Had anyone worked out the nutritional value of this? I would really like to make it!
Make sure you have a good blender before attempting this recipe as written! Mine gave out about halfway through (RIP Blender). I’ve actually adapted this recipe to make bars instead and I like it even better than the bread! To make bars, mash the bananas with a fork then add the peanut butter and use a hand mixer to fully combine the two. Then stir in the oats and chocolate chips. Bake in a greased 8×8 pan for about 10-15 minutes at 350, or until the top looks browned. I usually chill the bars in the pan for a couple of hours to make sure they firm up completely. If you’re serving them right away, warm and gooey bars would be glorious!
Oh no, Lauren! I’m so sorry your blender died. It does take a more powerful blender. I love how you’ve adapted the recipe into bars and are enjoying them! 🙂
Mine is in the oven as I write this!! I’m excited to see how it comes out. Thanks for the recipe ☺️
I made this today, just before my mom came over. It was sooo delicious!
And ideal when you don’t have much time to bake and you have nothing in the pantry to serve with the coffee.
The baby in my belly also enjoyed it ;))
It should be noted that oats are not ok for coeliacs. They contain avenin which acts like gluten and causes the same symptoms in some people. This is fine for those who are simply looking for a healthier alternative, but not ok for those who are diagnosed coeliacs.
I used a food processor rather than blender and it worked great. I don’t like bananas, but my son and husband LOVE it. And even though you can taste the banana (duh), I still liked it, just didn’t crazy love it like they did. So that says a lot for your recipe. I don’t often “tolerate” bananas. 😉 Thanks for a fabulous, EASY recipe!
WOw;). I’m sure it’s going to be amazing (in the oven now) but this really isn’t a blender recipe. I’m sure the super high powered ones can mixup this Uber thick batter that has no liquid other than ripe bananas and peanut butter. My Breville is amazing at making homemade Lara bars and the like. But it couldn’t handle this goop without an extra egg, water and a whole lot of man handling. I’m excited to try it and if it works well I’ll mix it by hand using ground oats. Much less of a hassle that way imho;). Thanks for sharing the recipe. I’m looking forward to letting my kids have some as a bedtime snack!!!
This is so yummy and simple! My husband and kids love it! I have made it so many times and wouldn’t change anything ♡
Oooh this looks amazing.
I can’t wait to try this recipe!!
Enjoy Ayanda! It’s so tasty!
Absolutely amazing!!! I split the dough in half to make a vegan loaf with dried cranberries and dark chocolate in the other loaf. Both turned out delicious. Will definitely make again!!!
Love it, Julie! So happy to hear you baked and enjoyed this bread. I’ll have to try the dried cranberry addition. Sounds yummy!
How many calories per loaf?
Hi Marissa! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
This was so good! I only had 3 bananas, so I added 1 cup of pumpkin. I also added about 1 t of cinnamon and vanilla. It was delicious!
Hi, if i would like to add brewers yeast, how much should i add?
Hi Izzah! I couldn’t say for sure because I haven’t tested the recipe with brewer’s yeast in it and adding any more dry ingredients would require adding some additional moisture so it blends well and bakes up moist. If I were to try it, I would start testing the recipe by adding 1/4 cup brewer’s yeast and 1/4 cup water. Hope this helps. Enjoy!
Could you use this without peanut butter or without a nut butter substitute?
Hi Mara! I couldn’t say for sure until I test the recipe with an alternative. I’ve only made the recipe with peanut butter and almond butter. Sorry I couldn’t be of help.
Can I just start off by saying LOVE the simplicity and minimal ingredients of this recipe, love love LOVE. However my loaf has been in the oven for 40 minutes, is this normal?
Hi Alexandra! Oven temperatures do vary so it certainly could take longer. What type of pan were you baking it in? If the top looks done, but the center is not baked all the way through, I always recommend to tint the loaf with foil and continue to bake until a toothpick inserted in the center comes out clean. This loaf shouldn’t take much longer than 40 minutes though. I hope it turned out great for you!
This looks amazing! I’m going to have my 13YO son make it; he’s a huge banana bread fan, and this looks pretty easy. Thanks!
Hi there! I was hoping you could give any details on nutritional value for this yummy looking “bread”??
Hi Jarrod! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!