This 4-Ingredient Flourless Chocolate Chip Banana Bread is made with just bananas, oats, peanut butter & chocolate chips. That’s it and it’s so unbelieveably 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,
4-Ingredient Flourless Chocolate Chip Banana Bread
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 10
- Category: Breakfast
Description
This 4-Ingredient Flourless Chocolate Chip Banana Bread is made with just bananas, oats, peanut butter & chocolate chips. That’s it and it’s so unbelieveably AMAZING!
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Lightly grease 9×5-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 30-35 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.
Notes
If your blender is not very powerful or your batter is just too thick to blend in your blender, add 1/4 cup water to help it blend.
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 easily 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
This turned out great!! I subbed in a mix of oat flour I had on hand but it was absolutely perfect!!
Thanks!
I will be trying THIS! Thank you!
What temperature do you set the oven to?
350 degrees!
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!!!
Oh no
It works on my Food Processor. Mash the bananas and microwave the peanut butter.
Add a tablespoon of water and blend.
Also did it on my Air Fryer 170C for 25 minutes.
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! 🙂
This looks so good!! For a nutfree alternative do you think I could use applesauce or pumpkin? Or do you think it needs to be something more oily?
Hi Hayley! I would recommend that you make my 5-Ingredient Flourless Banana Bread recipe instead as it is nut free: https://thebakermama.com/recipes/5-ingredient-flourless-banana-bread/ Enjoy!
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!
Hi! Do you happen to know nutritional info for a ‘serving’? Thank you!
Hi Trinity! 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!
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!
Mine took about 10 mins longer to bake, I think because I used a very oily natural peanut butter. Turned out great, though!
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!