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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


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!


  • 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


  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 2 ripe avocados (about 1-1/4 cups mashed)