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.


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Flourless Chocolate Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 10-12
  • Category: Breakfast


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!


  • 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


  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.


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 1 and 1/4 cups mashed ripe avocados

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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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  1. I didn’t have eggs or honey so used chia seeds in water And 4 medjool dates and it still turned out great!

  2. 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.

    1. 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! ❤️

  3. 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.

    1. 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.

  4. 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

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