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 and well combined. Stir in 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.
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!
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! 🙂