Chocolate Oatmeal Banana Bread

Name: Chocolate Oatmeal Banana Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 Slices
Ingredients: 2 cups rolled oats; 4 large ripe bananas; 2 large eggs; 2 tsp pure vanilla extract; ½ cup butter; ½ cup coconut sugar**; 2/3 cup raw cacao powder; 1 tsp baking soda; ½ tsp sea salt; 1 cup chocolate chips

User Reviews

4.4

180 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
10 Slices
Calories
366 kcal
Course
Breakfast
Cuisine
American

Chocolate Oatmeal Banana Bread

Tyler Espinosa

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Healthy flourless Chocolate Oatmeal Banana Bread made with rolled oats instead of flour. Rich in chocolatey goodness, refined sugar-free and delicious!

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Ingredients

Servings

2 cups rolled oats
4 large ripe bananas about 2 cups when mashed
2 large eggs
2 tsp pure vanilla extract
½ cup butter melted*
½ cup coconut sugar**
2/3 cup raw cacao powder
1 tsp baking soda
½ tsp sea salt
1 cup chocolate chips optional

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5-inch loaf pan with parchment paper.
Add the oats to a high-powered blender and blend until a fine flour forms.
Transfer the rest of the ingredients to the blender except for the chocolate chips (bananas, eggs, vanilla extract, oil (or melted butter), coconut sugar, cacao powder, baking soda, and sea salt).
Note: if you don't own a blender, make this recipe in a mixing bowl by first mixing together the wet ingredients, followed by adding in the dry ingredients.
Blend until the mixture is completely combined and smooth. Stir in the chocolate chips.
Pour the banana bread batter into the prepared loaf pan and if desired, top with extra chocolate chips.
Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the bread feels firm when gently poked and tests clean.
Allow the banana bread to cool for at least 1 hour before slicing and serving.

Notes

*You can also use avocado oil, coconut oil, or canola oil in place of the melted butter for a dairy-free option.
**Replace the coconut sugar with any granulated sweetener, such as brown sugar, maple sugar, or sugar-free sweetener.
Store any leftovers in an airtight container in the refrigerator for up to 1 week or in a zip lock bag in the freezer for up to three months.
If freezing, cut the remainder of the loaf into individual slices so that you can simply remove one from the freezer any time you'd like, rather than having to cut the frozen loaf.