The BakerMama

I'm just a mama that loves to bake!

4-Ingredient Flourless Chocolate Chip Banana Bread

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!

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.

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!

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.

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.

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

4-Ingredient Flourless Chocolate Chip Banana Bread

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.

4-Ingredient Flourless Chocolate Chip Banana Bread

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!

4-Ingredient Flourless Chocolate Chip Banana Bread

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
 
Save Print
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Breakfast
Serves: 10
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
  1. Preheat oven to 350°F. Lightly grease 9x5-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 25-30 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 ¼ 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 soften it back up.

4-Ingredient Flourless Chocolate Chip Banana Bread

 

You may also like

Reader Interactions

Comments · 82

  4. 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.

    Reply

    • 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!

      Reply

      • 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!!!

      Reply

  6. 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!!!❤️

    Reply

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

      Reply

    • 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!

      Reply

  9. 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!!!

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

  17. 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?

    Reply

    • 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!

      Reply

    • 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! 🙂

      Reply

      • 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!

    • 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!

      Reply

  21. 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!

    Reply

    • 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! 🙂

      Reply

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

    Reply

  23. 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 ;))

    Reply

  24. 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.

    Reply

  25. 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!

    Reply

  26. 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!!!

    Reply

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

    Reply

  29. 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!!!

    Reply

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

      Reply

  31. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  34. 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?

    Reply

    • 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!

      Reply

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

    Reply

    • 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!

      Reply

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

    Reply

    • 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!

      Reply

  40. 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!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *