Flourless Chocolate Oatmeal Banana Bread loaded with rich chocolatey goodness! This healthier double chocolate banana bread recipe is made using rolled oats instead of flour and is refined sugar-free with a dairy-free option. This delicious loaf is magical anytime the need for banana bread or a sweet treat arises!
Also try my Healthy Oatmeal Zucchini Banana Bread, Flourless Oatmeal Banana Pancakes, Banana Bread Overnight Oatmeal and my Flourless Oatmeal Banana Nut Muffins if you love banana bread recipes and are a big fan of oats.
If you’re anything like me, the chocolate, banana, oatmeal trifecta is an absolute dream no matter the context.
This healthier flourless Chocolate Oatmeal Banana Bread boasts rich chocolatey flavor with pockets of molten chocolate goo.
Made using blended up rolled oats instead of all purpose flour, the whole recipe is so easy to make in a blender for easy cleanup.
Plus, it is mostly sweetened with ripe bananas and is a great source of whole grains, so we can’t feel too guilty about it, right?
This double chocolate chip banana bread tastes just like classic banana bread with a chocolate cake twist but comes with some nutrition benefits. Some might say it is one of the healthier quick bread recipes.
Ideal for the chocolate lover!
For those of you who are grain-free or prefer almond flour banana bread, make my Paleo Double Chocolate Banana Bread recipe.
My preferred method of making it is blending everything in a blender since we’re already using it to blend the oats.
If you’d rather use a large bowl, simply mix up the mashed bananas with the rest of the ingredients by hand or use an electric mixer.
Let’s chat about the ingredients for this delicious double chocolate oatmeal banana bread.
Ingredients for Double Chocolate Oatmeal Banana Bread:
Ripe Bananas: The majority of the sweetness and all that inviting banana flavor comes from overripe bananas.
Be sure to use brown bananas that have plenty of brown spots for the best flavor and texture! This ensures you’re getting a great deal of sweetness and moisture.
Eggs: Chicken eggs help fluff up this healthy banana bread recipe and ensure the slices stay held together nicely when the loaf is cut.
I haven’t tested the recipe using flax eggs, chia egg, or any other vegan egg replacer but I believe the loaf would turn out very dense with an egg replacer.
If you try it using something other than eggs, please do leave a comment below letting us know how it turned out.
Pure Vanilla Extract: A splash of vanilla extract goes a long way in generating a rich warmth. If you don’t keep it on hand, you can skip it and the bread will still be amazing.
Butter (or Coconut Oil or Avocado Oil): The fat portion of the recipe that makes this banana bread ultra moist! Melted butter, coconut oil or avocado oil all work.
To make dairy-free chocolate banana bread, use coconut oil or avocado oil; but for a richer, more iconic flavor use melted butter.
Rolled Oats: The backbone of this delicious gluten-free banana bread recipe! Rolled oats are blended up in a blender to create the flour for this banana bread. This brings amazing oat flavor to the loaf and also creates a nice dense yet fluffy texture.
I use gluten-free sprouted rolled oats, which are also glyphosate-free. I recommend sticking with old fashioned rolled oats rather than using quick oats or instant oats for delightful texture and the best results.
Coconut Sugar: For a lower glycemic sweet healthy breakfast, I use coconut sugar. You can easily replace the coconut sugar with any of your favorite granulated sweeteners.
Brown sugar, regular sugar, maple sugar, and any granulated sugar-free sweetener all work!
Cacao Powder: In order to give this delicious chocolate banana bread that decadent chocolate flavor, we add raw cacao powder.
If you typically use unsweetened cocoa powder, natural cocoa powder, or Dutch process cocoa powder in your baked goods, feel free to use this instead.
I simply like using raw cacao powder because it has a creamier flavor that is less bitter than regular cocoa powder.
If you have espresso powder on hand, feel free to add one tablespoon to give the bread even deeper, richer flavor.
Baking Soda: Our leavening agent here is baking soda, which helps bring rise to the loaf and ensures it bakes evenly. Don’t skip it, as the banana bread won’t be as fluffy without it.
Sea Salt: Salt brings out the flavor of any ingredient so here it enhances both the banana and the chocolate flavor as well as the cinnamon. Be sure to add it to your baked goods for the best tasting treats!
Chocolate Chips: For that amazing gooey chocolate, we add chocolate chips to the banana bread. For a lower sugar option (and less fat), you can skip the chocolate chips. Use any type you like.
I use semi-sweet chocolate chips, but sugar-free chocolate chips, dark chocolate chips, chocolate chunks, and milk chocolate chips all work great.
Now that we’ve covered the simple ingredients for this perfect banana loaf, let’s bake it!
How to Make Chocolate Oatmeal Banana Bread:
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.
How to Store Banana Bread:
Cover the loaf pan tightly with plastic wrap and keep it on the counter at room temperature for up to three days. Unless you live in a very hot or humid area, the banana bread can stay out for a few days without any issue.
You can also 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.
And that’s it! A great recipe for moist banana bread recipe anyone can enjoy!
The next time you have extra ripe bananas on hand, whip out this easy banana bread recipe!
If you’re crazy about oats, also check out these reader favorites!
More Healthy Recipes with Oats:
- No-Bake Peanut Butter Oatmeal Bars
- Peanut Butter Banana Baked Oatmeal Muffins
- Strawberry Oatmeal Bars
- 4-Ingredient Banana Oatmeal Bars
- 5-Ingredient Blackberry Pie Bars
- Vegan Peach Pie Bars
- Blueberry Banana Baked Oatmeal Cups
Enjoy this ultimate combination of chocolate, banana, and oatmeal!
1. Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5-inch loaf pan with parchment paper.
2. Add the oats to a high-powered blender and blend until a fine flour forms.
3. 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.
4. Blend until the mixture is completely combined and smooth. Stir in the chocolate chips.
5. Pour the banana bread batter into the prepared loaf pan and if desired, top with extra chocolate chips.
6. 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.
7. Allow the banana bread to cool for at least 1 hour before slicing and serving.
*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.
Nutrition InformationYield 10 Serving Size 1 Slice (of 10)
Amount Per Serving Calories 366Total Fat 18gCarbohydrates 50gFiber 5gSugar 31gProtein 6g
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