This Chocolate Oat Flour Banana Bread is moist, chocolatey and loaded with chocolate chips. If you love chocolate and banana bread, you’ll enjoy this gluten-free banana bread!
Chocolate Oat Flour Banana Bread
I am excited to share this Chocolate Banana Bread with oat flour. I have been testing the recipe for a few weeks, and it is finally perfect. My daughter Madison loved it! The oat flour gives it a moist consistency, similar to baked oatmeal, and adds more nutrients than wheat flour. Plus, it’s naturally gluten-free. If you want something more traditional, try my other banana bread recipes like my Banana Nut Bread, Blueberry Banana Bread, and Gluten-Free Banana Nut Bread.
Why You’ll Love This Oat Flour Banana Bread Recipe
- Perfect Way to Use Overripe Bananas: Have bananas going bad on your counter? This oat flour banana bread recipe is a great way to use them.
- Easy: Quick breads are so simple to whip up. Just mix the dry and wet ingredients together, and pop in the oven. You’ll have freshly baked bread in less than an hour.
- Gluten-Free: Swapping all-purpose or wheat flour with gluten-free oat flour makes this healthy chocolate banana bread gluten-free.
- Versatile: Eat it for a fast breakfast since it’s packed with fruit and oats or as a dessert if you’re craving chocolate.
Banana Bread Ingredients
- Oat Flour: I used oat flour for extra protein and fiber and to keep the banana bread gluten-free. Check labels to be sure your oat flour is gluten-free.
- Cocoa Powder: Mix in half a cup of cocoa powder for the best chocolate banana bread.
- Baking Powder and Baking Soda cause the bread to rise and make it more tender.
- Salt balances the sweets and improves the flavor and texture.
- Bananas: Mash three medium bananas with a fork to get 1 ½ cups of mashed bananas. You want extra ripe bananas covered in black spots for the sweetest banana bread.
- Eggs: You’ll need two large eggs.
- Maple Syrup adds sweetness.
- Vanilla Extract for warmth and complexity
- Chocolate Chips: This bread is technically a “double” chocolate banana bread since I used cocoa powder and chocolate chips. I like Lily’s semisweet chocolate chips, which don’t add any sugar.
How to Make Chocolate Banana Bread
- Dry Ingredients: Whisk all five dry ingredients in a medium bowl.
- Wet Ingredients: Mash the bananas and then add the eggs, maple syrup, and vanilla.
- Stir the dry ingredients into the banana mixture until combined, careful not to overmix. Then stir in a half cup of chocolate chips.
- Bake: Pour the batter into a loaf pan lined with parchment paper, and top with the remaining chocolate chips. Bake at 350°F for 45 to 55 minutes until a toothpick inserted comes out clean, and let the pan cool for 15 minutes before slicing.
Variations
- Sweetener: Substitute honey for maple syrup.
- Want less chocolate? Omit the chocolate chips.
- Chocolate Banana Muffins: Pour the batter into a greased muffin tin and bake for 20 to 25 minutes at 350°F. Check the center of a muffin with a toothpick to ensure it’s ready.
- Double the recipe if you want to gift a loaf or freeze one for later.
Storage
Let the bread cool, and store it on the counter for a day and then in the refrigerator for up to a week. If you want to freeze it, you can freeze the entire loaf or slices for up to three months. Wrap the slices individually in plastic wrap or foil to easily pull one out as needed. To serve, thaw it in the fridge or microwave the frozen slice until warm.
Oat Flour FAQ
If you have a gluten sensitivity, oat flour is a good alternative since it’s naturally gluten-free.
Oat flour has more protein and fiber than all-purpose flour. One slice of this bread has 5.5 grams of protein and 9.5 grams of fiber.
Oat flour is made of ground-up oats, so it still contains the same good nutrition as rolled oats. Oats are a good source of manganese, copper, and B vitamins.
More Banana Bread Recipes You’ll Love
- Pumpkin Banana Bread
- Roasted Strawberry Banana Bread
- Petit Chocolate Chip Banana Bread Loaves
- Banana Cranberry Bread
- Pumpkin Pecan Banana Bread
Chocolate Oat Flour Banana Bread
Equipment
- 9×4 loaf pan
Ingredients
Dry ingredients:
- 1/2 cup oat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet ingredients:
- 3 medium extra-ripe mashed bananas, 1 1/2 cups mashed well
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup sugar-free semi-sweet chocolate chips, divided (Such as Lily’s) or chocolate chips of choice
Instructions
- Preheat the oven to 350F and grease a 9×4 loaf pan. You can place a piece of parchment paper about 9 x 9 inches inside the pan so it’s easy to remove.
- In a medium bowl, mix the dry ingredients; oat flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mash the bananas until well blended and liquidy, then add the eggs, maple syrup, and vanilla.
- Add the dry ingredients to the wet and stir until combined. Stir in 1/2 cup chocolate chips.
- Pour into the prepared loaf pan, top with the remaining chocolate chips and bake for 45 to 55 minutes or until toothpick inserted comes out clean.
- Remove from the loaf pan and let it cool 15 minutes before cutting.
I made this banana bread today and wondered if a 1/2 cup oat flour was enough …the batter was very runny . It caved as it was cooling in the pan …..the texture was more like a brownie. It is edible, has good flavour .
Did anyone else have this problem ? I’m willing to try it again .
I keep coming back t this one, I have made it so many times, its a guilt free yummy treat, and its about to go in the oven
Everyone raves about this recipe. So moist and chocolatey
Is there a way to substitute a powdered allulose/monk fruit sweetener for the maple syrup? Would I need to add some other liquid?
Delicious and moist. I used dark chocolate chips and only 1/3 cup total. I topped each slice with mashed raspberries which elevated the presentation and boosted the flavor
can you make this without cocoa?
So chocolatey, and amazing macros! I used date sweetened chocolate chips. Had for breakfast with Greek yogurt.
OMG, so good! I like to make these as muffins. Check on them at 13-15 minutes.
This is very delicious and easy to make. However, if you are trying to increase your fiber in your diet, be aware that you will get the stated 9.5 grams of fiber per slice only if you use the Lily’s sugar free chips which for some reason have a whopping 4g fiber per serving. Using normal chocolate chips, as I did, means you’ll get closer to 4-4.5g of fiber total per slice.
This is amazing! My kids LOVE this recipe and I love the extra boost of protein they get. I make this about once a week and it’s gone pretty quickly!
My daughter is gluten free and finding good tasting baked recipes is difficult. This was fantastic and super easy to make!
This is so easy to make and tastes AH-mazing! The only problem is that I can’t stop eating it!
Could I double the batch and use a 9×13 baking dish?
Delicious! My grandchildren think they are eating brownies and love it! I like that it is healthy!
Ok….I had 3 over ripe bananas and all the other ingredients, except for chocolate chips. I made this substituting chocolate chips with raisins and walnuts. Then I wondered…what about fat? like butter or oil…I verified that the recipe doesn’t call for fat. I just made it trusting the recipe as is…..and…it was delicious, not heavy, not “bready”, not too sweet…just a delicious well balanced desert! Thank you!
Glad you enjoyed it!
Let me start by saying I make no added sugar and gluten free food all the time. This is by far the very best chocolate brownie recipe. It has a fantastic texture and the perfect flavor. Thank you for this!
Can all purpose flour be used
Just found your recipe. Amazing! Thank you for sharing. I did have to make 1 tiny change. I only had 2 cups of bananas for a double batch, so I substituted 1 cup of applesauce. It still tasted like banana. My husband absolutely loved it. Again, thank you so much. This will be made frequently at my house.
Delicious!! Comes together so fast. Highly recommend using the Lily’s chips. I cut and freeze slices individually for an afternoon treat or in lunches.
So delicious. Even if you’re not eating gf you will enjoy this. I’ve made this bread many times and if I share I’m always asked for the recipe.
Delicious! I make the recipe as written. Works perfectly.
This is so rich and delicious! I have been using it as a mix in for my Ninja Creami chocolate ice cream, and it is SO indulgent while still keeping calories reasonable. Thank you!
Love this recipe and have made it nearly weekly! I make it into 12 muffins instead and bake for about 20 minutes.
So good! I made this banana bread several times for my kids and they like it. Thanks
It’s okay I would probably add another banana or something to add a little bit of sweetness to it
Wow Gina – this bread is amazing!! I’ve made a lot of banana bread recipes and this was by far my favorite. My husband said he could have eaten the whole loaf. Only a few modifications based on what I had on hand. I used one extra banana and only the 1/2 cup of semisweet chips mixed in with the batter.
Cakey and delicious! So few ingredients. A very ‘clean’ recipe .
Its a great recipe
Delicious!!!!!
true
This was really tasty. I’m not much of a banana person, but I’d eat anything if it’s paired with chocolate. Plus the husband loved it, so win-win
This was delicious! The perfect healthier answer to my chocolate cravings!
I made it just as written, in muffin tins instead of a loaf. I love the simplicity of muffins–just grab and go!
Really good. Very gooey/fudgie texture. I made it as directed with the exception that I used regular dark chocolate chips, not sugar free ones.
This is on repeat. So yummy, easy and quick to pull together.
Hi Gina,
I baked the bread today and it tasted amazing. I have a question, though. The bread rose beautifully while cooking and then when it was removed from the oven and cooling on a rack, it sank. Is this normal? I was wondering if I did something wrong. Thank you.
I made these as muffins and they turned out amazing, baked for 33 minutes at 350. These are chocolatey divine!
Absolutely delicious!!! I did use regular chocolate chips. Will be making this often! It’s great as a snack, breakfast or a dessert.
Delicious!
I added chia seeds for a little superfood boost! And I made muffins so we didn’t eat the loaf all in one sitting. 🙂 Delicious, mist and the perfect treat!
UNBELIEVABLE! I’ve been baking and cooking healthy forever, but this is BY FAR the best recipe for a sweet, healthy treat I have ever found. Chocolate is my favorite food group, and this is THE ONE!!!!! Thank you so much!!!!!! ❤️
Thanks Robin!
Made it once as written and it was excellent!
I want to make it again but don’t have bananas. Could I sub it with strawberries? I know it will not be the same but was curious if it will still work in this recipe.
Moist, delicious and so chocolately! My husband absolutely loved it! Love that the recipe uses oats too!
It was moist and flavorful and so chocolatey good. My husband’s only complaint was that it didn’t taste like banana. I loved it but I love chocolate.
Excellent, moist, delicious and very chocolaty. If the nutrition numbers are correct this is an excellent choice to keep the blood sugars level. Look at the carb to fibre ratio…excellent.
The kids loved this recipe!!! A great way to use those bananas that would end up in trash and another way to eat more oats!!!! Delicious!!! Thank you Skinnytaste ❤️
Can I add peanut butter?
i added 1-4 cup to mine and walnuts. so amazing
So so delicious! I love anything chocolate, this has such a rich chocolate flavor! My kids also loved it! I used almond flour instead of oat flour and it worked out great. Thank you for another great recipe!
Absolutely delicious! Rich, dark chocolate flavor, and incredibly moist.
I made it with coconut flour and added some candied cherries I’m trying to use up. Otherwise followed the recipe. Turned out great 🙂
These were delicious! I took regular oats and put it in my vita mix and made oat flour, very easy. I also made them into muffins, instead of a loaf. I baked them for 25 minutes and they came out perfect. Thank you for a great recipe!
It’s delicious. I’m not the biggest fan of Banana bread but I love Chocolate. This bread is more like a Brownie but a Banana bread…so yummy 😋 Easy to make, fantastic recipe! I love to enjoy a piece of cake in the afternoon although I’m following WW. Thank you, Gina!
Glad you enjoyed it!
This is a delicious and easy recipe. Threw wet ingredients in food processor. Folded in dry. So yummy!
This is so yummy!!! Made it last night for a healthy yet rewarding treat and it didn’t disappoint. Love the intense chocolate flavor!! The lilys chocolate is a winner!!
Absolute chocolatey delishishness! And basically guilt free 😊
It’s in the oven right now. I hope it tastes as good as it smells.
I made this recipe, but did add extra chips. Came out wonderfully. We couldn’t stop eating it. Lol
This made a great fudgy, satisfying late night snack. I will definitely make it again!
This is delicious! Moist, not too sweet, easy and best of all actually good for you! If you don’t like bananas rest assured you can’t taste them at all.
Really great recipe. Very moist and tasty. I made it exactly as per the recipe. Needed to keep it in the oven closer to 60/65 minutes.
Can i substitute flax eggs for regular eggs?
I made this recipe. I added walnuts and used a muffin tin instead of a loaf pan. Excellent. Just enough cholatety satisfaction for a dieter like me
This was fantastic. I only had two ripe bananas but this still turned out. Yahoo ! so tasty.
5 stars based on my anticipation. Looks wonderful! How about applesauce as a sub for the eggs? I predict it would work. Should I try it?
Can you substitute Cacao powder for Cocoa powder?
SO amazing!! Perfect balance between chocolate flavor and bananas! Family loves it!
Love the simplicity of the recipe
This looks amazing. Don’t have a loaf pan. How many muffins would this make?
12
This was so delicious! Very rich chocolate flavor, but you can still taste the bananas. My daughter asked me to make this (she helped!) and we followed the recipe exactly as is and it came out perfect! We will be making this often!
I’m so glad!!!
Looks good. Gonna try it.tq
Hi,
What should I do to keep the bread as is in case of removing the extra sweetener, honey/maple syrup? For me the sweetnes from banana is enough
Looks amazing! Can I use almond flour instead?
I didnt test it so I am not sure
This was delicious! It was moist and chocolatey, and very simple to make. Thanks for a great snack bread.
This bakes up more like a ‘custard’ than a typical quick bread, but that is a good thing. The finished product was soft but held together perfectly. Instead of using a larger loaf pan, I baked this in 8 smaller mini-loaves, which provided perfect portions. Good deep chocolate flavor. Delicious! It won’t last long in our house.
Made this exactly as written. Very intense chocolate taste, and very moist. Used Ghirardelli cocoa and 60% dark chocolate chips. Husband loved it so will save this recipe to make again.
Question : can I just blitz up old fashioned porridge oats to make oat flour please ?
Sure
Question—I haven’t made this yet but was wondering if I could substitute almond flour for the oat flour?
Can I use regular flour if I can’t find oat flour?
I am not sure I only tested with oat flour.
Going on 90 minutes in the oven and still undercooked. Follow the instructions exactly so not sure what’s going on. Even measured the bananas. The entire bottom half is undercooked which I found out when I tried to flip it over onto a cooling rack.
I wish I knew why, I made it 4 times and my photographer had no issues.
Gotta be something wrong with oven or your ingredients. Just made it this evening. Timer set for 45 minutes and I popped it in for another 3 to make sure I got a clean stick and it was perfect.
Can you make oat flower by grinding oats in a blender or a bullet?
sure
Can you grind the oats in a blender or a bullet? I don’t want to buy oat flower if I can grind it myself.
Sure
Can I grind up old fashioned oats to make oat flour if I don’t have that ingredient?
sure
Is it really only a half cup of oat flour? Thanks!!
That’s all I used!
Question – if you don’t want to use the 1/2 cup of thecocoa powder can you just not use it or do you need to add more oat flour?
If you’re leaving out the cocoa it’s probably best to just use another recipe.
Can you grind up oatmeal to make the oat flour?
yes