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. 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!
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. 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 4 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.
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!
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.
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.
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,
4-Ingredient Flourless Chocolate Chip Banana Bread
- 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
- 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.
Had anyone worked out the nutritional value of this? I would really like to make it!
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.
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!
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!
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! 🙂
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!
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.
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?
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!
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 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 substitute peanut butter for another nut butter like almond butter? Thanks!
Hi! Yes, almond butter is a great substitute for the peanut butter. 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 you use rolled oats?
Hi Anu! Old-fashioned oats are rolled oats so yes. Enjoy!!