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.
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.