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

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. Just read through a few reviews on these recipes and you’ll quickly learn that they get rave reviews! I have people email or message me on the daily about how amazing these breads taste and how they follow a gluten free diet and are able to enjoy banana bread again because of these recipes. It makes me so happy to hear that people are really enjoying them.

Flourless Chocolate Banana Bread

I’ve had several requests for a chocolate version of my flourless banana bread recipes so I couldn’t be more excited to share this recipe with y’all. I’ve baked this flourless chocolate banana bread almost every week for the past 6 months and we can’t get over how amazing it turns out every single time. I apologize it has taken me so long to finally share the deliciousness with you.

It’s such a quick and easy recipe. I just love that I can throw everything in the blender and within minutes I get a smooth batter. I then stir in some chocolate chips and let it bake into chocolate banana bread heaven.

Flourless Chocolate Banana Bread

It’s like magic when you look at the ingredients and then see the results. 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.

Flourless Chocolate Banana Bread

If you’re like us and you crave banana bread constantly, but are looking for a healthier way to enjoy it as often as you’d like, then you need to try this 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. And you can always adjust the sweetness by reducing the amount of honey you add or omit the chocolate chips.

Flourless Chocolate Banana Bread

We love enjoying this loaf for breakfast, an afternoon snack or even for dessert at night. It’s love at first bite! You’ll be begging those fresh bananas on your kitchen counter to hurry up and ripen so you can bake this banana bread with them.

Flourless Chocolate Banana Bread

I hope you enjoy this flourless chocolate banana bread as much as we do! If you bake it, let us know in the comments below or better yet post a pic on Instagram so I can see and others will learn about this amazing recipe and get to experience the deliciousness themselves when they bake it.

xoxo,

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Flourless Chocolate Banana Bread

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 10-12 1x
  • 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

Scale
  • 3 medium ripe bananas (about 11/4 cups if mashed)
  • 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

  1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. Add all ingredients, except the chocolate chips, to a blender and blend until smooth and well combined. Stir the chocolate chips into the batter.
  3. 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.
  4. 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.

The banana can be substituted with 2 ripe avocados (about 1-1/4 cups mashed)

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. I’m wondering if a person could use a food processor to make this recipe? I don’t have a high powered blender, I’m wondering if the ingredients would be too much for a regular kitchen blender.

  2. what is the calorie content. I am doing Noom right now and I have to enter every thing I eat during the day. I would love to try this if the calories are not too high., Thanks. Martha

  3. I tried the Banana bread several times for friends and they all loved it.I substituted banana with mangoes and the result was great.
    Definitely would try this Chocolate Banana Bread.????????

    1. Yay! So great to hear, Liz! Love that you had success with substituting mangoes. That sounds delicious! Continue to enjoy!

    1. Hi Hillary! If you want to add zucchini, I would recommend substituting all or some of the banana with it. Enjoy!

      1. Hi Voramast! I would recommend low to medium speed for about 15 seconds and then scrape down the sides and blend again for another 5-10 seconds. Hope this helps. Enjoy!

  4. Hi- Just discovered your website- can’t wait to make the banana bread… but this one has eggs, I wonder if there is a way to use the banana bread recipe you have and add the cocoa and honey? Have you tried it? I’ll let you know if I do! (must avoid gluten and eggs and go very light on dairy in my world)

    1. Hi Lori! I haven’t tried it, but it’s certainly worth a try. Please let me know how it turns out if you do try it. Enjoy!

  5. This delicious bread turned out perfect! I will make this over and over again. I ran out of oats and had to use half cup of almond meal and it still turned out great.

    1. Hi Kylie! Yes, but you might want to blend them first and then add the other ingredients so they grind really well. Enjoy!

      1. Hi Anne! Yes, I would recommend replacing the oats with 2 cups of oat flour. Enjoy!

  6. Hi! I am super excited to try this recipe! I do not have a blender, am I able to hand mix the ingredients together and get the same result?? Thanks!

    1. Hi Teresa! You won’t get the same results unless the oats are blended or ground. It will still taste great, but it won’t have a bread-like texture. Hope this helps. Enjoy!

  7. Hi, I made this in my NutriBullet and the bread didn’t rise. It ends up 1-2 inches tall. This also happened when I tried your other flourless banana bread recipe. Any suggestions on how to fix this? Thanks!

    1. Hi Elina! Is your NutriBullet a traditional blender or is it more of a smoothie maker? I’m wondering if it blends the batter too much and therefore the batter is too dense to rise? Also, what size pan are you baking it in?

    1. Hi Rose! Yes, just be careful not to over-blend the batter which will cause the oats to warm and start to cook into oatmeal hindering the loaf from baking with a bread-like texture. Enjoy!

  8. Addicted. Since having my gallbladder taken out, I can’t seem to eat very many cookies or cakes etc. sugar and fat are not my friend ! This recipe is perfect! Satisfies my sweet tooth, and chocolate addiction. This has been my pandemic go to recipe!

    1. Hi Ligi! Yes, this recipe bakes great as muffins. They should bake for around 20 minutes. Enjoy!

    1. Hi Joneva! I couldn’t say for sure because I’ve not tested the recipe with flaxseed meal. If you use the ground flaxseed meal, I think it has a good chance of baking up nicely. I hope it turns out just as great for you. Enjoy!

    1. Hi Naheed! I haven’t tried it with almond flour, but oat flour is a great substitute at the same quantity so I think almond flour is certainly worth a try. I hope it turns out just as great. Enjoy!

  9. I was pleasantly surprised at how amazing this “healthy” version came out. Very, very good and will now be a staple! Thanks for sharing.

  10. Hi,

    The chocolate chips sank to the bottom and were not evenly distributed. How can I get the chocolate chips to be evenly distributed.

    1. Hi Siri! Oh goodness, that’s weird they all sank as the batter is pretty thick. Did you use a larger than regular chocolate chip? You could try adding half the batter and then half the chocolate chips and then the other half of the batter and then the other half of the chocolate chips to the loaf pan. They use a butter knife to gently swirl the chocolate chips into the loaf. Hope this helps. Enjoy!

  11. I made this in my Vitamix, lightly blending and then finishing with a spoon to mix in the add-ins. This might not be for everyone – depending on how many chocolate chips you add, it’s definitely more of a bread versus a dessert with a mildly sweet and chocolatey taste, but I loved it! Has a great texture which is sometimes difficult with oat flour, and could easily be adapted to other flavors. Thank you for the recipe, I’ll be playing with this for a while.

    1. Hi Penny! Yes, you can use old-fashioned oats, just be sure not to over-blend the batter as this will cause the oats to start cooking and prevent the bread from baking into a bread-like texture. Enjoy!

    1. Hi Mandi! Absolutely! Just be sure to let it cool completely and then wrap it in plastic wrap before putting it in a freezer-safe bag or container to store it in the freezer. When you’re ready to defrost it, just unwrap it and let it defrost at room temperature for 1-2 hours. Hope this helps. Enjoy!

  12. This is the best healthy banana choco bread I have ever seen. And it taste really good too. Also, instead of choco chips I used crashed walnuts and it tastes really good. My family loved it.

  13. When I look at your pictures (in blender) I see the oats & the bananas, but what is the ingredient in the middle. When blended it looks like you added almond butter. Otherwise, cannot figure out 3rd ingredient. Didn’t know if something not listed in recipe.

    1. Hi Diane! Nothing in the recipe is left out. I don’t know if you’re seeing the cocoa powder and the honey, maybe? But I followed the same recipe when I made it! Enjoy!

  14. My favorite dessert recipe of all time, made of quality and healthy ingredients. I make it every single week. Thank you for this.

  15. Hi, I just made this recipe today and I’m so pleased with it. I wanted less sugar in my bread so I’ll just mention a few things I altered, in case it’s helpful. I used only 1/2 cup chocolate chips and they were bittersweet chocolate, not semi sweet. I added 1/2 cup walnuts for crunch. I didn’t use a blender or food processer so mixed by hand, just because I hate doing the cleanup. This bread is nice and moist and tasty, with perhaps a bit of a bitter edge, probably because I didn’t use the blender which would have dispersed the oat taste more (so my fault, or it could have been the walnuts). However, this recipe is a keeper for sure. Thanks!
    PS: I’ll be looking at more of your recipes.

  16. I made this using 2 “chia eggs” (1 Tbsp ground chia seeds mixed with 6 Tbsp water) and it was delicious!! Thank you for the wonderful recipe! I will be making this again!

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