Love chocolate? I have the banana bread for you.
I’m currently having a lot of fun baking without flour. Instead I’ve been using oats that I grind in the blender (in fact this whole recipe just goes straight to the blender). I’m not anti-flour but I do try to limit processed foods wherever possible so this baking hack has been really fun to play around with. Don’t let the fact that there’s no flour in here scare you. You’re not going to tell. Even my husband (who is a very reluctant eater of anything that he might deem unusual) devoured this bread none the wiser.
Now on to this chocolate banana bread.
There’s chocolate. Are you sold yet? No? That’s basically all it takes for me.
Instead of sugar I used honey. I always have a proud mom moment when I give my kids something sweet that’s not loaded with sugar. So I’m honey obsessed. Thank God for Sam’s Club who will sell me a bottle the size of my head twice a month. (Full disclosure: there is sugar in the chocolate chips I use. You can certainly grab a bag without it at your natural food store if that’s your preference. It’s just not my preference.)
There are bananas. Three beautiful bananas. I love a banana bread that’s heavy on the bananas. They make your bread super moist. But you can’t just use any ole bananas. No, ma’am. They should be extra ripe when you’re going to bake with them.
Before you ask, yes, this recipe calls for almond milk. Yes, you can absolutely swap it out for cow’s milk.
When this gorgeous chocolatey loaf comes out of the oven you’re going to be salivating. And if you have any kids around they’re going to get the really big eyes when they catch a glimpse just like my son did. Their eyes will get even bigger when you slice it and those chocolate chips do that awesome melty thing. Yes. Yes. Yes.
You can enjoy this for breakfast, brunch, or dessert. I don’t care if you want to eat it for dinner one day. I’ll never tell.
If you haven’t started baking this yet I don’t know what else I can say to you. It’s rich. It’s decadent. It’s surprisingly healthy. You probably have the ingredients already. Get on it, friend.
- 1 tablespoon olive oil (to prevent sticking)
- 3 very ripe bananas
- 2 eggs
- ½ cup honey
- 2 tablespoons vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup unsweetened almond milk (or cow's milk if you prefer)
- ¼ cup cocoa powder (unsweetened, no other ingredients)
- 2 cups quick cooking oats
- 1 cup semi sweet chocolate chips
- Preheat oven to 350.
- Toss all your ingredients except for the olive oil and chocolate chips into the blender.
- Blend until smooth.
- Add your 1 tablespoon of olive oil to your loaf pan. Use a paper towel to spread the oil to coat the sides and bottom of the pan. (You can also grease the pan with a spray or whatever is your method of choice. This is mine.)
- Pour the batter into the loaf pan.
- Add ¾ of your chocolate chips to the batter. Give them a quick stir so they mix a bit with the batter. Now add your remaining ¼ of chocolate chips to the top.
- Bake for 50-60 minutes. (In my oven it's 60 minutes. If you use cow's milk instead of almond milk you may find that your cook time decreases.)
- Remove from heat. Set loaf pan on a wire rack to cool for 15 minutes.
- Cut & serve!
Made this yummy recipe? I’d love to see it! Tag me on Instagram if you share a photo so I can check it out!
If this recipe is your jam then you’re going to want to check out my Chocolate Chip Banana Oat Muffins. They’re also flourless and sweetened with honey!