This 4-Ingredient Flourless Chocolate Chip Banana Bread is made with just bananas, oats, peanut butter and chocolate chips. That’s it and it’s so unbelieveably AMAZING!
Easy and Incredibly Satisfying
Here I go again! Baking flourless chocolate chip banana 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 Flourless Chocolate Banana Bread, 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!
30 minutes to Perfection
In about 30 minutes, 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.
Watch Me Make It!
Step into the kitchen with me to make this amazing 4-Ingredient flourless chocolate chip banana bread!
Riper the Bananas, Sweeter the Loaf
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 use a natural peanut butter and it works great! The runnier the peanut butter is, the easier it will blend in with the other ingredients. 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.
When Is a Banana Ripe Enough for Baking?
Learn how to tell if your banana is ripe enough for baking banana bread. Plus, tips for freezing bananas at their baking prime!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Ripe bananas (about 4-5 medium bananas)
- Old-fashioned oats
- Creamy or crunchy natural peanut butter (or another nut butter such as almond butter)
- Chocolate chips
Supplies:
How to Make 4-Ingredient Flourless Chocolate Chip Banana Bread
- 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.
- Note: 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.
- Blend until smooth, scraping down the sides of the blender a few times to incorporate all of the ingredients well.
- Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground. You should still recognize some oat shapes throughout the batter.
- 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. If the loaf starts to brown on top before the middle is done baking, tent the pan with foil and let continue baking until baked all the way through.
- Let bread cool completely in loaf pan.
Storage
Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
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.
To freeze, let cool completely, wrap tightly in plastic wrap and then place in a freezer safe baggie or wrap in a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight or loosely covered at room temperature for a few hours.
More Easy and Delicious Flourless Recipes
The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these flour-free alternatives are sure to become family favorites.
If you make this Flourless Chocolate Chip Banana Bread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
4-Ingredient Flourless Chocolate Chip Banana Bread
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8-10
- Category: Breakfast
Description
This 4-Ingredient Flourless Chocolate Chip Banana Bread is made with just bananas, oats, peanut butter and 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 natural 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, scraping down the sides of the blender a few times to incorporate all of the ingredients well. (Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground. You should still recognize some oat shapes thoughout the batter.)
- 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. If the loaf starts to brown on top before the middle is done baking, tent the pan with foil and let continue baking until baked all the way through.
- 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.
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 ?
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!
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!
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!
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!
How much is one cup?
Hi Anne! 1 cup is equal to 16 tablespoons or 8 fluid ounces in US Standard Volume. Hope this helps. Enjoy!
instead of peanut butter, do you think it can be prepared with raw tahini?
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!
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.
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! 😍
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.
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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.
Love this recipe. I substituted some of the chocolate chips for cranberries & chopped pecans. It turned out great and is delicious!