Introduction

Oh, banana bread! Does anything bring a cozier feeling into your kitchen than the sweet, comforting aroma of baking bananas? I know for me, it’s pure nostalgia – it instantly reminds me of rainy afternoons and grandma’s kitchen. And this Chocolate Oat Flour Banana Bread? It’s a game-changer! It’s incredibly easy, comes together in a flash, and is so satisfyingly fudgy and chocolatey, you won’t believe it’s a healthier take on the classic.

Why You’ll Love This Recipe

Fast: Seriously, you can have this mixed up and in the oven before you even finish your cup of coffee.
Easy: No fancy equipment or complicated steps here. If you can mash a banana, you can make this bread!
Giftable: Wrap up a warm loaf for a friend, neighbor, or teacher – it’s the sweetest homemade gift.
Crowd-pleasing: Even picky eaters will devour this rich, chocolatey goodness. It’s a universally loved treat!

Ingredients

Gather ‘round, friends! Here’s what you’ll need to whip up this delightful loaf:

1/2 cup oat flour: This is your healthy secret weapon! It gives the bread a lovely texture and a boost of fiber.
1/2 cup cocoa powder: For that deep, rich chocolate flavor we all crave.
1 teaspoon baking powder: To help our bread rise up beautifully.
1/2 teaspoon baking soda: Works with the bananas to create a tender crumb.
1/4 teaspoon kosher salt: Just a pinch to enhance all those yummy flavors.
1 1/2 cups mashed extra-ripe bananas (from 3 medium bananas): The riper, the sweeter and more moist your bread will be! It’s okay if they have a few brown spots.
2 large eggs: To bind everything together and add richness.
1/4 cup pure maple syrup: For a touch of natural sweetness and that lovely maple undertone.
1 teaspoon vanilla extract: Because vanilla makes everything better, especially chocolate!
3/4 cup sugar-free semi-sweet chocolate chips, divided (or chocolate chips of choice): The stars of the show! I love using sugar-free ones, but feel free to use your favorite regular chocolate chips too.

How to Make It

Alright, let’s get baking! It’s super straightforward:

First things first, let’s preheat your oven to 350°F (175°C). While that’s warming up, give your loaf pan a good greasing and a dusting of flour. This helps prevent any sticking, ensuring a perfect loaf every time.
In a nice, big bowl, whisk together your dry ingredients: the oat flour, cocoa powder, baking powder, baking soda, and that pinch of salt. Give it a good mix so everything is evenly distributed.
Now, grab a separate medium bowl. This is where your bananas go! Mash them up until they’re nice and smooth. Then, crack in your eggs, pour in the maple syrup, and add the vanilla extract. Stir it all together until it’s looking like a happy, well-combined mixture.
Time to bring these two worlds together! Pour your wet ingredients into the bowl with the dry ingredients. Stir gently until it’s just combined. Seriously, don’t overmix! A few little streaks of flour are okay. Overmixing can make your bread a bit tough.
Now for the best part! Gently fold in about half a cup of those yummy chocolate chips. Imagine you’re tucking them into bed in the batter.
Pour all that glorious batter into your prepared loaf pan. Make sure it’s spread out evenly. Then, sprinkle the remaining chocolate chips over the top. They’ll melt and get all gooey as they bake – pure bliss!
Pop it into the oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, maybe with a few melty chocolate bits clinging to it.
Once it’s done, resist the urge to dig in right away (I know, it’s hard!). Let the banana bread cool in the pan for about 10 minutes. This helps it firm up. Then, carefully transfer it to a wire rack to cool completely. Patience is a virtue, especially when delicious banana bread is involved!

Substitutions & Additions

This recipe is fantastic as is, but sometimes we like to play around, right? Here are a few ideas:

Nutty Goodness: Fold in 1/4 cup of chopped walnuts or pecans with the chocolate chips for a little crunch.
Spice It Up: A pinch of cinnamon or a dash of nutmeg added to the dry ingredients can give it a lovely warmth.
Dairy-Free Delight: If you need to, you can use a dairy-free milk alternative (like almond or oat milk) as a splash if your batter seems too thick, though it usually isn’t necessary. And of course, ensure your chocolate chips are dairy-free!
Different Sweeteners: If you don’t have maple syrup, you could try honey or agave nectar, though the flavor profile will change slightly.

Tips for Success

A few little tricks to make your chocolate oat flour banana bread absolutely perfect:

Ripe Bananas are Key: Seriously, don’t skimp on this. The browner, the better! They provide moisture and sweetness.
Don’t Overmix: I’ll say it again! Just mix until the dry and wet ingredients are barely combined. This ensures a tender, moist loaf.
Prep Ahead: You can mash your bananas and store them in an airtight container in the fridge for a day or two if you want to split up the prep time.
Oven Variations: Ovens can be a little quirky! Keep an eye on your bread during the last 10 minutes of baking. If the top is browning too quickly, you can loosely tent it with aluminum foil.

How to Store It

Got leftovers? Lucky you! This banana bread stays wonderfully moist:

Room Temperature: Store cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
Refrigeration: For longer storage, keep it in an airtight container in the refrigerator for up to a week. The texture might change slightly, but it’s still delicious!
Freezing: This bread freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It’ll keep for up to 3 months. Thaw it overnight on the counter or briefly in the microwave.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can! All-purpose flour or whole wheat flour will work. You might need to adjust the baking time slightly.

My bananas aren’t very ripe. Will it still work?

It will work, but the bread might not be as sweet or as moist. For the best results, aim for those spotty, overripe bananas!

Can I make muffins with this recipe?

Absolutely! This batter makes fantastic muffins. Spoon it into a lined muffin tin and bake for about 20-25 minutes, or until a toothpick comes out clean.

Chocolate Oat Flour Banana Bread

A healthier, fudgy, and chocolatey take on classic banana bread, made with oat flour for a tender texture and packed with chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Servings 10 slices

Equipment

Loaf pan
Mixing bowls one large, one medium
Whisk
masher
Oven
Wire rack
toothpick
Measuring cups and spoons

Ingredients

Dry Ingredients

0.5 cup oat flour
0.5 cup cocoa powder
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon kosher salt

Wet Ingredients

1.5 cups mashed extra-ripe bananas from 3 medium bananas
2 large eggs
0.25 cup pure maple syrup
1 teaspoon vanilla extract

Add-ins

0.75 cup sugar-free semi-sweet chocolate chips divided (or chocolate chips of choice)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, mash bananas. Stir in eggs, maple syrup, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Gently fold in about half of the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining chocolate chips over the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ripe bananas are key for moisture and sweetness. Do not overmix the batter. For longer storage, refrigerate or freeze.