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!
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. Just read through a few reviews on these recipes and you’ll quickly learn that they get rave reviews! I have people email or message me on the daily about how amazing these breads taste and how they follow a gluten free diet and are able to enjoy banana bread again because of these recipes. It makes me so happy to hear that people are really enjoying them.
I’ve had several requests for a chocolate version of my flourless banana bread recipes so I couldn’t be more excited to share this recipe with y’all. I’ve baked this flourless chocolate banana bread almost every week for the past 6 months and we can’t get over how amazing it turns out every single time. I apologize it has taken me so long to finally share the deliciousness with you.
It’s such a quick and easy recipe. I just love that I can throw everything in the blender and within minutes I get a smooth batter. I then stir in some chocolate chips and let it bake into chocolate banana bread heaven.
It’s like magic when you look at the ingredients and then see the results. 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.
If you’re like us and you crave banana bread constantly, but are looking for a healthier way to enjoy it as often as you’d like, then you need to try this 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. And you can always adjust the sweetness by reducing the amount of honey you add or omit the chocolate chips.
We love enjoying this loaf for breakfast, an afternoon snack or even for dessert at night. It’s love at first bite! You’ll be begging those fresh bananas on your kitchen counter to hurry up and ripen so you can bake this banana bread with them.
I hope you enjoy this flourless chocolate banana bread as much as we do! If you bake it, let us know in the comments below or better yet post a pic on Instagram so I can see and others will learn about this amazing recipe and get to experience the deliciousness themselves when they bake it.
xoxo,
Flourless Chocolate Banana Bread
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!
Author: Maegan – The BakerMama
Recipe type: Breakfast
Serves: 10-12
Ingredients
- 3 medium ripe bananas (about 1-1/4 cups if mashed)
- 2 cups oats (rolled or quick-cooking)
- ½ cup unsweetened cocoa powder
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ 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
The banana can be substituted with 2 ripe avocados (about 1-1/4 cups mashed)
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