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!

4-Ingredient Flourless Chocolate Chip Banana Bread

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. Flour-free, dairy-free and absolutely incredible.

If you’ve tried my Healthy Flourless Pumpkin Bread or Healthy 5-Ingredient Flourless Banana 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!

4-Ingredient Flourless Chocolate Chip Banana Bread

Like I said, just 4 ingredients! And ones that you probably always have on hand…

4-Ingredient Flourless Chocolate Chip Banana Bread

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. Great source of protein!

Oatmeal – the oats are a great source of fiber and 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. And you won’t need any special almond flour or gluten-free flour blend. Though, of course, if you want to make truly gluten-free chocolate chip banana bread, 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! Just 5 ingredients! No added white or brown sugar, salt, baking powder, specialty gluten-free flours or coconut oil. And, in case simplicity is your thing, skip the bowl and the whisk. With this recipe, there’s no need to stir. You just blend all of the wet ingredients and dry ingredients together in your blender, stir in the chocolate chips, pour the batter into a loaf pan and bake.

How to Make 4-Ingredient Flourless Chocolate Chip Banana Bread

The first three ingredients get blended in the blender or food processor until a smooth batter forms and then you’ll just stir in the chocolate chips.

4-Ingredient Flourless Chocolate Chip Banana Bread

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 sprinkle a handful of chocolate chips over the top before baking. Completely optional, of course!

4-Ingredient Flourless Chocolate Chip Banana Bread

Bake bout 30 minutes in a preheated oven and you’ll be pulling out warm chocolate chip peanut butter banana bread bliss that nobody will be able to resist. Store at room temperature in plastic wrap or in an airtight container in the refrigerator.

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.

4-Ingredient Flourless Chocolate Chip Banana Bread

More Delicious Quick Bread Recipes

If you love this recipe, you’ll also love my 4-Ingredient Flourless Chocolate Chip Banana Bread, Flourless Chocolate Banana Bread, Healthy Flourless Apple Bread, Healthy Flourless Pumpkin Bread.

4-Ingredient Flourless Chocolate Chip Banana Bread

I hope you love baking and eating this banana bread as much as I do! If you make 4-Ingredient Flourless Chocolate Chip Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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4-Ingredient Flourless Chocolate Chip Banana Bread

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10 1x
  • 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

Scale
  • 1.5 pounds ripe bananas (about 45 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

  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside.
  2. 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.
  3. Pour batter into prepared loaf pan. Garnish with thin banana slices and more chocolate chips, if desired.
  4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. 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.

4-Ingredient Flourless Chocolate Chip Banana Bread

 

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

      1. This turned out great!! I subbed in a mix of oat flour I had on hand but it was absolutely perfect!!
        Thanks!

      1. Hi Susan! So glad you like it! 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. Continue to enjoy!

  1. 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.

    1. 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!

    2. 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

      1. 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!

    3. 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!!!

    4. 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.

    5. I blended the oat first, put it in a bowl and then blended the bananas and peanutbutter together. After that, put it together and mixed it with a spatula.

  2. Hi there! As of today, I am a big fan of you. Love these few-ingredient-clean recipes ESPECIALLY the ones that involve pumpkin 😀

  3. 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!!!❤️

    1. 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! 🙂

      1. 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?

      1. 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!

    1. Hi Casharina! Yes, but make sure you still blend them in the blender to get that bread texture once baked. Enjoy!

    1. 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!

  4. 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!!!

    1. 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!

    1. Mine took about 10 mins longer to bake, I think because I used a very oily natural peanut butter. Turned out great, though!

    1. 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!

    1. 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!

    1. 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!

  5. 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?

    1. 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!

    2. I wanted so bad to love this but it just didn’t turn out. I followed the directions exactly (and I have to admit that I am NOT a baker) but the edges were hard and the middle still undercooked after many toothpick checks and return visits to the oven. Any suggestions? I do live at a higher altitude and wonder if that could be the culprit? Please help if anyone has any tips and tricks! 🙂

      1. Hi Alyson! It sounds like you might have over-blended the batter which actually starts cooking it a bit and prevents it from baking properly. If the batter is warm when you finish blending it, it was over-blended. You could also try covering the loaf with foil toward the end of the baking time which will trap in heat and help bake the bread all the way through. Hope this helps and that it turns out perfect for you next time you try it. Enjoy!

      2. Same thing happened with me. I baked for well over an hour and it is still very moist in the center, almost an uncooked feel. Tasty though.

      3. Hi Susan! I wonder if you over-blended the batter. If the oats start to warm and cook into oatmeal, it will prevent the loaf from baking with a bread-like texture. What brand of oats did you use?

    1. 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!

  6. 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!

    1. 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! 🙂

  7. Mine is in the oven as I write this!! I’m excited to see how it comes out. Thanks for the recipe ☺️

  8. 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 ;))

  9. 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.

  10. 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!

  11. 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!!!

  12. This is so yummy and simple! My husband and kids love it! I have made it so many times and wouldn’t change anything ♡

  13. 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!!!

    1. Love it, Julie! So happy to hear you baked and enjoyed this bread. I’ll have to try the dried cranberry addition. Sounds yummy!

  14. 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!

    1. 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!

    1. 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.

  15. 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?

    1. 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!

  16. 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!

  17. Hi there! I was hoping you could give any details on nutritional value for this yummy looking “bread”??

    1. 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!

  18. If I use oat flour instead of the oats, (since I dont have a blender), is it still the same amount, 2 cups?

    1. Hi Amy! No, the oats should not be soaked. You just put them in the blender raw and they will blend to a flour-like texture along with the other ingredients. Just don’t use steel cut oats. Enjoy!

  19. This is amazing! I added a couple splashes of almond milk to get the blender going. This is my favorite banana bread. Thank you for sharing!

    1. Hi Lecia! 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. Continue to enjoy!

    1. Hi Amy! Yes, that should work just great. You wouldn’t need to blend if the oatbran is already finely ground. Enjoy!

  20. Great for my whole family! My youngest is not quite 1 and she loves the pieces we give her without the chocolate chips (which works well for her 3 and 5 year old sisters, who do not complain about the extra chocolate they get). Will make this again.

    1. Oh no! I wonder if you overblended the batter? If you blend the ingredients together to the point where start getting warm, the oats start to cook in the moisture and will therefore not bake into a bread-like texture when put in the oven. Hope this helps.

  21. It broke my blender so I just stirred them up without grinding the oats all the way down. Did drop cookies instead and they are moist and yummy. Baked at 350 until the tooth pick came out clean! I just substituted gluten free oats and used vegan friendly pure dark chocolate chips! So fabulous I don’t even mind replacing the blender:)

    1. Hi Stuti! 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!

  22. Brilliant! Make it almost once a week. Multi purpose. Sometimes I add cinnamon or Almond essence. Once I ran out of chips and replaced with cocoa powder. Thanks

  23. Made this today and both my boyfriend and I absolutely loved it! So easy and delicious. Would definitely be making this again. I baked mine in a muffin tray as that was the only container I had and it turned out super good. Thank you so much for this lovely recipe 🙂

  24. I made this today and needed more peanut butter. Instead I put honey and it was delish. I cut them into bars and froze them. Major hit!

  25. I am completely in love with this bread! It is very heavy and dense but the flavors are amazing and make the denseness not seem unpleasant. It is very rich and a wonderful dessert with very little sugar, depending on the kind of chocolate chips you choose to add. We have been using dark chocolate and have made it 3 times in the last 8 or 9 days of quarantine. The whole family loves it and cant get enough, I’m having a hard time letting bananas ripen enough because we all want more right away! Hahaha! Thank you so much for this wonderful recipe!!!

  26. Hi Meagan and thanks for this looks Good Recipes.. But need help can you please give me the mesures in grs PLEASE !!!

  27. We are out of flour with the quarantine but had plenty of bananas and really wanted banana bread. I was so glad to find your recipe online and it was delicious! I will now always use this recipe – even when I have flour! One question – do I have to refrigerate it?

    1. Hi LDZ! So happy to hear you baked and are enjoying the bread! You don’t have to refrigerate for the first 1-2 days, but if you plan to have some longer than 2 days, I recommend refrigerating it. We then just reheat it in the oven or microwave for bit before enjoying so it’s not cold. It reheats beautifully! Enjoy!

  28. This was very delicious! I am glad I read the comments – Mixing the oats and bananas 1st made it easier on my blender, then adding the peanut butter! Thank you for the recipe!

  29. I don’t know what went wrong, but it didn’t taste very good at all. Wasn’t even sweet, barely any flavor

    1. Hi Jessie! Did you use ripe bananas? What kind of peanut butter and chocolate chips did you use? It shouldn’t be super sweet, but with the natural sweetness from the ripe bananas and the chocolate chips, it should taste great!

  30. So… I just Put this in the oven And upon rereading the recipe I realized I did not put this in the blender. I used my hand mixer to blend it. Now I am worried that I didn’t blend the oats enough. Concerned at how this might turn out now… My own fault

    1. Hi Usha! The texture won’t be bread-like as you see in the pictures, but it will still taste great. Enjoy!

  31. Can I turn the “oats” into “flour” using my Magic Bullet, and then continue to mix the ingredients with a “hand mixer”, INSTEAD of using the blender?

    1. Hi Trisha! Yes, that should work well, but it might not have the exact consistency that you get when blending the peanut butter and banana with the oats. Enjoy!

    1. Hi Kerry! 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!

    1. Hi Natalie! Yes, it will work great. Just stir it really well before adding to the blender. Enjoy!

  32. I tried this recipe with the 4 ingredients and baked it as recommended and it came out extra pasty! It wasn’t like bread at all. I think it needs baking soda or baking powder? I have to throw the whole loaf out…

    1. Hi Neelam! I’m wondering if you over-blended the batter? If the oats start to warm in the blender, they will start cooking and turn into an oatmeal texture which will prevent the loaf from baking into a bread-like texture like they should. So sorry to hear you had to through it out. I hope you’re able to try it again soon because it really is an amazing bread that we bake almost weekly.

  33. I made this for the second time tonight and the batter came out better; not as thick. Used bigger bananas that were more ripe and used gluten-free oats instead of old fashioned. Blended them 1st and then added peanut butter. Used the smoothie setting on my blender and worked like a charm! The batter was actually pourable this time! Stirred in walnuts with sugar free chocolate chips. It’s in the oven now and can’t wait to try it!

  34. I made this while traveling because I didn’t have baking powder but wanted dessert. So simple and perfect! I had a slice every night.

  35. I like the recipe .. I had some trouble with the blender so I opted to put it in a bowl and then blended it .. thank you

  36. This is my new favorite snack to make on the weekends! These are already lower in calories but to reduce it even further we use PB2 and sub half the bananas for unsweetened apple sauce. We bake ours in a muffin tin and they always come out perfect! Thank you for the great recipe!

  37. Came out so yummy. It was too thick for my blender next time I’m going add the water. I broke it up into portions. Do you know the calorie count on this?

    1. Hi Joann! I haven’t tried it, but it’s certainly worth a try with quick steel cut oats only (not regular steel cut oats). Just be sure not to cook the steel cut oats first. It might take a little longer to bake since steel cut oats are less processed. Hope this helps. Enjoy!

  38. This recipe is great!! I want to double it, so do you think doubling the ingredients and putting it in a larger baking pan would work with the same temperature and time?

    1. Hi, Jennie! I haven’t tried this, but it’s worth a shot! If you want to double it, I’d try baking in a 9×13 and reduce the baking time by at least 5 minutes. I would start checking it at 25 minutes, with a toothpick to the center. And then check frequently after that. Good luck and enjoy!

  39. Love this recipe. I substituted some of the chocolate chips for cranberries & chopped pecans. It turned out great and is delicious!

  40. Just made this recipe and OMG, it’s delicious. I read the reviews and, to avoid killing my blender (I have a Ninja blender), I blended the oats first, transferred to a bowl, blended the bananas, added the peanut butter with two table spoons of Truvia sweetener and two tea spoons of vanilla extract, transferred the blended banana mix to the bowl and mix with the oats with a spatula. So amazingly delicious!! Thanks for this recipe.

  41. I wanted to love this recipe so much but I did not think it had banana bread texture at all. It was quite dense and the crust quite hard and I felt it was missing moisture. It is still edible and has pretty good taste and love that it’s only 4 ingredients. It is not very sweet even though I used ripe bananas. I blended oats first and then bananas with almond butter but did not mix a lot at all. Maybe I will try almond milk, an egg or applesauce next time. And will only blend oats in mixer and everything else by hand with a fork.
    .

  42. I wanted to make a small cake for me so I mixed 1 large banana, 1/2 cup oats flour, 3 tbsp PB, 3 tbsp chocolate chips and added little bit of vanilla extract and pinch of salt. Turned out soooo good!! I think I’m addicted now haha. Thank you for the recipe! 😍

  43. I made this for the second time. The first time I made it as directed and blew up the blender. Lol. However family loved it. So I got a new blender which I love. However, I did not have enough bananas so I used a cup of unsweetened applesauce and also added cinnamon. It is not as sweet but it is delicious. Thanks.

    1. Hi Vivian! I couldn’t say for sure because I haven’t tested the recipe with tahini and don’t bake with tahini often. It’s certainly worth a try though if the raw tahini is similar in texture to peanut butter. You just might have to adjust the amount based on how thick the batter blends up with the tahini. I hope it turns out just as great, if you try it. Enjoy!

    1. Hi Anne! 1 cup is equal to 16 tablespoons or 8 fluid ounces in US Standard Volume. Hope this helps. Enjoy!

  44. So simple yet so delicious! I was looking for something to use up some of the bananas we had in the house before they went old and I’m so glad I came across this recipe! My kids ate this up, and it is perfect for my gluten free husband! Any tips on how long it stays good in the freezer? Thank You!

    1. Hi Gloria! I’m so happy to hear you’ve baked and enjoyed it. It freezes great for up to 2 months if wrapped tightly in plastic wrap and then stored in a freezer safe bag or container to prevent freezer burn. I hope this helps. Continue to enjoy!

  45. My family loves this recipe. I have made it several times. I add a sprinkle of cinnamon and a small squeeze of honey because we use dark chocolate chips, so just needed a little bit of sweetness. When I did not have enough bananas I used unsweetened applesauce to make the dough less dense and easier to mix. Thank you for this great recipe!

  46. Love this recipe…I mix everything g by hand and it turns out just yummy. Huge hit. Not that I’ve ever had to but can it be frozen ?

    1. Hi Rosanne! So great to hear. I hope you continue to enjoy! Yes, it can be frozen. Just let cool completely, wrap tightly in plastic wrap and then place in a freezer safe bag or container. When you’re ready to enjoy, unwrap and let it defrost in the refrigerator. We like to toast or warm slices before enjoying after it’s been refrigerated. Enjoy!

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