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.
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. 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,
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 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.
Hi,
The chocolate chips sank to the bottom and were not evenly distributed. How can I get the chocolate chips to be evenly distributed.
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!
I was pleasantly surprised at how amazing this “healthy” version came out. Very, very good and will now be a staple! Thanks for sharing.
Hi, can I substitute oats with Almond flour? Same quantity? Thanks
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!
I was wondering if I could use flaxseed meal instead of oats?
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!
Was wondering if I could do muffins instead. Would that work? Thanks😊
Hi Ligi! Yes, this recipe bakes great as muffins. They should bake for around 20 minutes. Enjoy!
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!
Can you use a vitamix to blend all of the ingredients?
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!
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!
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?
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!
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!