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!

A loaf of chocolate banana bread studded with chocolate chips on top. The loaf is sitting on a white cutting board on a white marble counter.

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.

A hand lifting up a slice of chocolate banana bread from a stack of three slices on a white plate.

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.

A loaf of chocolate banana bread studded with chocolate chips on top. The loaf is sitting on a white cutting board on a white marble counter.

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!

Two slices of chocolate banana bread on a small white rimmed plate.

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.

A loaf of chocolate banana bread on a parchment lined wire cooling rack.

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:

Ingredients to make Flourless Chocolate Banana Bread in small white glass dishes on a white marble counter.

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.
Steps to make flourless chocolate banana bread.
  • Pour the batter into the prepared loaf pan.
Chocolate banana bread batter in a dark aluminum loaf pan on a white marble counter.
  • Garnish the top with more chocolate chips, if desired.
Chocolate banana bread batter topped with chocolate chips in a dark aluminum loaf pan.
  • 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.
A baked loaf of chocolate banana bread studded with chocolate chips in a dark metal loaf pan on a white marble counter.

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!

Brown bananas on a white marble counter.

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.

As seen from above, a loaf of chocolate banana bread sliced into eight slices.

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!

Classic banana bread, flourless banana bread, Nutella swirled banana bread, and healthy chocolate banana bread.

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. 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 love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A loaf of chocolate banana bread studded with chocolate chips on top. The loaf is sitting on a white cutting board on a white marble counter.

Flourless Chocolate Banana Bread

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
Print Recipe

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

  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.
  • 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.

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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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Comments

  1. I didn’t have eggs or honey so used chia seeds in water And 4 medjool dates and it still turned out great!


    1. Hi, Elaine! That’s so smart of you. I’m so glad you enjoyed it!!

  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

    1. Hi, Diane! Thank you so much — I love hearing that the whole family enjoys it!

    1. Hi, Paula. I don’t provide nutritional information or calorie counts at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️

  6. wow. what a great way to eat my oatmeal and bananas. this quick bread rose and cracked beautifully and is delicious 😋

  7. Didn’t have vanilla, but went ahead anyway. This is amazing! My toddler and I loved it. Will definitely be making again and probably regularly! Other than the chocolate chips (which are awesome, but not health food), I can feel really good about all the ingredients and I love that. Thanks for this!

  8. 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!

  9. 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.

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

  11. 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!

  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.

    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!

    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!

  15. 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.

  16. 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!

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

    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!

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

  21. 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 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!

  23. 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?

  24. 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!

    1. Hi Shefali! Yes, it will work great. Just add it in at the end since it’s already ground. Enjoy!

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

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

  27. 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.

  28. 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!

      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!

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

    1. Hi Julia! I use dark chocolate or semi-sweet chocolate chips, whichever one I have on hand. Enjoy!

  32. 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!

  33. 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

    1. Hi Martha! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  34. 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.

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