This Flourless Chocolate Banana Bread is so fudgy and perfectly tender that you’d never believe it is made without any flour, oil, butter or granulated sugar in it. Unbelievably delicious!
Flourless Chocolate Banana Bread Recipe
If you’re looking for a healthier way to enjoy banana bread as often as you’d like, then you need to try this healthy Flourless Chocolate Banana Bread recipe right away! You’re sure to love how simple and satisfying it is. It’s incredibly tender with just the right amount of fudginess to make it taste like a treat.
With natural sweetness from the banana and a little added sweetness from some honey and chocolate chips, it’s sweet but not too sweet. It’s such a quick and easy recipe. Throw everything in the blender, then stir in some chocolate chips and let it bake into chocolate banana bread heaven.
Gluten Free Chocolate Banana Bread Made Sweetened with Honey
I have people message me on the daily about how amazing these breads taste and how they are able to enjoy banana bread again because of these recipes.
There’s not butter or oil, it’s sweetened with a little honey and some chocolate chips, and it gets it’s unbelievable bread-like texture just from the way the oats blend with the other ingredients in the blender. We love enjoying this loaf for breakfast, an afternoon snack or even for dessert at night. It’s love at first bite!
Wheat-Free Banana Bread Variety
I can’t stop, won’t stop, with the flourless banana bread recipes! They’re just so easy to make in my blender and they taste so great. If you haven’t tried my Healthy 5-Ingredient Flourless Banana Bread and 4-Ingredient Flourless Chocolate Chip Banana Bread, they’re a must bake!
You’d never believe these recipes have no flour in them and that they’re made with a simple line-up of ingredients you probably already have on hand. All of my flourless banana bread recipes are made in a blender with oats instead of flour. The oats are blended with the other ingredients and when the blended batter is baked, it turns out just like a good, moist yet tender banana bread should.
Flourless Chocolate Banana Bread Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and directions)
Ingredients:
- Ripe bananas
- Rolled or quick-cooking oats
- Unsweetened cocoa powder
- Honey
- Large eggs
- Vanilla extract
- Baking soda
- Kosher salt
- Cold water
- Chocolate chips
Supplies:
- Blender
- 9×5 inch loaf pan
- Cooking spray
How to Make Flourless Chocolate Banana Bread
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients, except the chocolate chips, to a blender and blend just until smooth and well combined.
- Stir the chocolate chips into the batter.
- Pour the batter into the prepared loaf pan.
- Garnish the top with more chocolate chips, if desired.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs on it.
- Let loaf cool completely in the pan.
Tips and Substitutions
If you want to make sure the recipe is gluten free, be sure to use gluten free oats, cocoa powder and chocolate chips.
If you don’t have a sturdy, reliable blender, I would recommend blending the oats in the blender separately and whisking the eggs well and then stirring them into the remaining ingredients in a mixing bowl.
You don’t want to over-blend the batter as it could cause the oats to start heating/cooking into oatmeal which would prevent the loaf from baking with a tender bread-like texture.
The banana can be substituted with 1 and 1/4 cups applesauce, pure pumpkin puree or mashed ripe avocados.
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!
How to Store Flourless Chocolate Banana Bread
Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze, 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, loosely covered, at room temperature.
More of The Best Banana Bread Recipes
From classic banana bread to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
If you make this Flourless Chocolate Banana Bread, be sure to snap a picture and share it with 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,
Flourless Chocolate Banana Bread
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 10-12
- Category: Breakfast
Description
This flourless chocolate banana bread is so fudgy and perfectly tender that you’d never believe it is made without any flour, oil, butter or granulated sugar in it. Unbelievably delicious!
Ingredients
- 1 and 1/4 cups mashed ripe banana (about 3 medium bananas)
- 2 cups oats (rolled or quick-cooking)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup cold water
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Add all ingredients, except the chocolate chips, to a blender and blend until smooth and well combined. Stir the chocolate chips into the batter.
- Pour the batter into the prepared loaf pan. Garnish the top with more chocolate chips, if desired. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs on it.
- Let loaf cool completely in the pan. Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.
Notes
- If you want to make sure the recipe is gluten free, be sure to use gluten free oats, cocoa powder and chocolate chips.
- If you don’t have a sturdy, reliable blender, I would recommend blending the oats in the blender separately and whisking the eggs well and then stirring them into the remaining ingredients in a mixing bowl.
- You don’t want to over-blend the batter as it could cause the oats to start heating/cooking into oatmeal which would prevent the loaf from baking with a tender bread-like texture.
- The banana can be substituted with 1 and 1/4 cups applesauce, pure pumpkin puree or mashed ripe avocados.
I didn’t have eggs or honey so used chia seeds in water And 4 medjool dates and it still turned out great!
Hi, Elaine! That’s so smart of you. I’m so glad you enjoyed it!!
I love this recipe. I had bananas and wanted to make something, but I didn’t have any milk. I kept searching for a recipe that had ingredients I currently had at home and came across this one and went for it.
Success! I’ve altered it a little every time keeping the same core ingredients. I like putting in some hemp seeds and flax for more protein. Sometimes I put less chocolate chips and add white morsels to break up the richness a little. I’ve also tried shredded coconut on top.
In the morning, I need something quick so my husband and I appreciate this recipe very much! Thank you so much for sharing.
Hi, Skye! Thank you for sharing. I am so happy to hear that you’ve enjoyed it and that you keep making it! Also love the personal spin you put on it! ❤️
I made this on the weekend and it rose nicely, looked wonderful, it has a rich chocolate flavour but it is very dense and dry. I will eat it warmed but I wouldn’t offer it to company. I’m wondering if there’s a typo in the quantity of water. It didn’t seem like enough liquid in the recipe. It was difficult to get all the dough out of the blender.
Hi Anna! Did you follow all of the ingredients exactly and did you use ripe bananas? Ripe bananas are key to the moisture of the batter.
This is a delicious healthy take on chocolate cake, sweetened with bananas and honey. The adults and the children in my family couldn’t get enough of it
Hi, Diane! Thank you so much — I love hearing that the whole family enjoys it!