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 don’t see the nutritional info…can you add it please?
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! ❤️
wow. what a great way to eat my oatmeal and bananas. this quick bread rose and cracked beautifully and is delicious 😋
Hi Sheila! So happy to hear. I hope you enjoy it again and again!
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!
Hi, Simone! I’m so glad you and your little one enjoyed it!
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!
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.
My favorite dessert recipe of all time, made of quality and healthy ingredients. I make it every single week. Thank you for this.
Hi Chandler! Yay, so happy to hear! I hope you continue to enjoy!
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.
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!
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.
Can you freeze the bread until ready to eat it?
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!
Hi- I cannot wait to try! Can I use old fashioned oats instead of instant?
Thx- Penny
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!