One-Bowl Oat Flour Chocolate Chip Banana Bread - Real Food Whole Life

One-Bowl Oat Flour Chocolate Chip Banana Bread

January 5, 2017 (Updated on July 8, 2021)

loaf of banana bread with slices on a marble cutting board with bananas and striped napkin and scoop with chocolate chips

Made with simple ingredients and mixed in one bowl (for minimal clean-up!), this chocolate chip banana bread is gluten free and uses oat flour. The result? Fluffy and perfectly moist one-bowl banana bread!

loaf of banana bread with slices on a marble cutting board with bananas and striped napkin nearby

One of my favorite things about this homemade banana bread recipe (other than the fact that it’s absolutely delicious & my family loves it) is that it can be made with ingredients you most likely already have on hand.

Bananas specifically are easy to keep on hand if you freeze them when they are very ripe. That way you’ll always have bananas on hand for smoothies or, more importantly, this moist chocolate chip banana bread!

Tip: Buy bananas in bulk when they go on sale. Allow to over-ripen, then peel, break into chunks & freeze in large zip-top bags.

how to make oat flour at home

Gluten free baking doesn’t have to involve tons of expensive flours, especially if you prefer easy one bowl baking recipes like I do!

It’s surprisingly easy to make your own oat flour at home. Simply place 2 cups whole rolled oats in a blender (or food processor fitted with the blade attachment) and blend until a coarse flour forms. That’s really it.

You can also purchase pre-made oat flour at many grocery stores and natural food markets or online.

If you are gluten-free be sure to buy oats that are specifically labeled “gluten-free”.

how to store fresh banana bread

On the off chance that you have any leftovers (they don’t last long in our house) – store your oat flour banana bread, covered, in the fridge for up to 5 days. It’s a great make-ahead breakfast or quick snack option.

You can also freeze it for up to 3 months – just be sure to use a freezer-friendly container. I find it easiest to use large zip top bags.

If you slice it before freezing, consider adding a piece of parchment paper in between each slice. It makes it even easier to pull out a piece whenever you’re in the mood for banana bread.

In either case, simply bring to room temperature or gently reheat prior to serving.

loaf of banana bread with slices on a marble cutting board with bananas and striped napkin and scoop with chocolate chips

how to make banana bread muffins

This very same batter can also be used to make 12 standard sized banana muffins. A great option if you’re short on time. The batter only takes a few minutes to make & bakes in under 45 minutes – but the muffins will finish baking even faster than that.

Simply fill each muffin tin section with roughly ¼ cup of your batter, then bake for 15-20 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean.

If you love one bowl muffin recipes, I think you’ll really like these blender maple banana flourless muffins and these double chocolate banana breakfast muffins too!

recipe & kid-friendly adaptations

1 | Skip the chocolate chips to keep this recipe completely refined sugar-free. You can swap in other mix-ins like chopped nuts if you like, or keep it plain.

2 | Most chocolate chips include dairy. Be sure to use a dairy-free brand if that’s important to you. I like Enjoy Life.

3 | Need something easy to pack for an on-the-go breakfast or kid-friendly snack? Make banana muffins instead. Find specifics in the recipe notes in the card below

this recipe is. . .

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I’m a firm believer that gluten free and dairy free desserts don’t have to be complicated to be delicious. It’s why I love sharing my favorite naturally sweetened recipes with you here on the blog.

I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see. Now let’s make some one bowl gluten free banana bread!

loaf of banana bread with slices on a marble cutting board with bananas and striped napkin and metal scoop with chocolate chips on white wood table
loaf of banana bread with slices on a marble cutting board with bananas and striped napkin and scoop with chocolate chips
5 from 8 votes

One-Bowl Oat Flour Chocolate Chip Banana Bread

Yield 8 -10
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Made with simple ingredients and mixed in one bowl (for minimal clean-up!), this chocolate chip banana bread is gluten free and uses oat flour. The result? Fluffy and perfectly moist one-bowl banana bread!

Ingredients

  • 2 large eggs
  • ¼ cup melted coconut oil plus more for greasing the pan
  • 1 ¼ cup mashed very ripe bananas
  • cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups oat flour*
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup dark chocolate chips plus more for topping**

Instructions

  • Heat the oven to 350F.
  • In a large bowl, whisk together the eggs, coconut oil, bananas, maple syrup, and vanilla extract.
  • Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
  • Add in the chocolate chips and stir to combine.
  • Pour the batter into a greased 9×5 inch loaf pan.
  • Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes, then cool the rest of the way on a rack prior to slicing. Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

Notes

*Make your own oat flour by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
**Most chocolate chips include dairy. Be sure to use a dairy-free brand if that’s important to you. I like Enjoy Life.
This batter can also be used to make 12 standard sized muffins. Fill each muffin tin section with roughly ¼ cup batter, then bake for 15-20 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean.
Skip the chocolate chips to keep this recipe completely refined sugar-free.
If you’re in the mood for banana muffins, simply add the batter to a muffin tin and reduce the baking time. For specifics, see notes at the bottom of the recipe.
Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

 

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46 comments to " One-Bowl Oat Flour Chocolate Chip Banana Bread "

  • Jennifer S.

    If you don’t need gluten free, can you use whole wheat flour and would the measurement be the same (a full two cups)?

    • Robyn Downs

      Jennifer, I haven’t tested this one with whole wheat flour, but I’m guessing it will work. If you try it let us know how it turns out!

  • Laura

    Just happened to have everything on hand to make a loaf this afternoon. Used a little less maple syrup and skipped the chocolate chips, but it turned out fantastic! Thanks for the recipe!!

  • Katie

    Robyn — Made these today in muffin form, and they were so good! Can’t way to share the recipe with my mom, who has always loved banana bread. This will give her a healthier option!

  • Jessica

    Quick question, can I swap the oat flour with almond or coconut flour?

    • Robyn Downs

      Jessica, I haven’t tested this recipe with other flours, but almond flour is generally a good substitute for oat flour. Do not use coconut flour, it will definitely not work. If you give the almond flour a try let us know how it turns out!

      • Jessica

        Ok, so I used almond flour in the recipe tonight…amazing!! Moist, great nutty flavor. The kids will be lucky if any is left by morning. Thanks Robyn 🙂

  • Lauren

    Newbie question, can you show me (a pic or link) what coconut oil and maple syrup you use? I’m pretty sure it’s not the mrs. buttersworth in my pantry and I see these a lot in your recipes. Thank you!

    • Robyn Downs

      Lauren, love this question! You’re right, we’re definitely not talking about Mrs. Buttersworth. 🙂 I get my pure maple syrup at Costco (the best price,) and Trader Joe’s also carries it. If you don’t have access to either of those stores, you can find pure maple syrup usually on the baking aisle near the other syrups. Similarly, I buy my coconut oil at Costco, they have it at trader joes, and you should be able to find it at most grocery stores these days near the oils. It’s usually in a jar and solid at room temperature.

  • keren

    thank you so much for this wonderful and delicious recipe, Robyn. I am so happy I stumbled with your recipe. One of my favourites and repeats every week. Been doing it in muffins lately for easy packaging to take it to work =)

    • Robyn Downs

      Keren, I’m so happy you found it! So glad you’re enjoying, especially in muffin form. You’ll have to try the double chocolate version I just shared this week, too. Yum!

  • Lauren

    So good!!! Thank you!!

  • Kirsten

    Made this yesterday…had to put half of the loaf in the freezer before I ate it all 🙁 My 4 year old requested it to take to school for his birthday treat…there’s a compliment for ya! 😉 There are couple kids in his class that follow a vegan diet, do you suppose using flax eggs would change the flavor/texture much?

    • Robyn Downs

      Kirsten, oh, love this so much! I’ve found that flax eggs work as a substitute for recipes using 1-2 eggs, so I’m guessing the substitution will work. Let us know how it goes, and happy birthday to your boy!

  • Dana parsons

    Do you think I could substitute the bananas for pumpkin puree???

  • Peggy

    This was delish! I added mini chocolate chips and toasted unsweetened coconut chips, then sprinkled more coconut chips on top. Easy and a definite keeper…….

  • Erin Reinert

    I love this recipe. I’ve made it several times and it’s always a hit. Today, I had some ripe bananas so I made a batch of muffins. I ran out of rolled oats so I used 1/2 cup oat flour, 1 cup buckwheat flour and 1/2 a cup GF all purposes flour. I also didn’t want to dirty a pan to heat up oil so I used vegetable oil. My batter was a little thick so I added an egg and a tad bit of unsweetened vanilla almond milk. Although not as pretty they turned out great! Thank you for your recipes.

  • Teena

    I’m making this recipe tomorrow for the first time. I’m going to try it with whole wheat flour because that is what I have in the pantry.

    Quick question: about how many bananas equal 1 1/4 c mashed?

    • Robyn Downs

      Hey Teena, whole wheat flour should work as a sub here. As for bananas, it depends on the size. Probably 3 is a good guess. Hope you enjoy this one!

  • olivia

    I just made these and they were so easy and fantastic! I did muffins and they baked for 20 minutes (but it actually only made 11). I used half almond and half oat flour and they turned out so moist and delicious so thank you for this ! Definitely a keeper.

    • Robyn Downs

      Oh yay, so glad you enjoyed, Olivia!

      • Ashley

        This is my go-to recipe for banana bread & muffins! I always use half oat flour/half almond flour.
        If it’s helpful to anyone: We are at altitude in Colorado so I bake @ 365 degrees and cut down on time—checking for a clean toothpick starting @10 minutes for mini muffins and 25-30 minutes for a loaf.
        Your recipes are always easy, successful, and tasty! Thanks for all your work!

  • Michelle

    Robyn – thank you for this great recipe. I put lots of chopped walnuts on the top and left out the chocolate and it was perfect. My house smells amazing!!

  • Ruth

    I just made this recipe today!!! I was too lazy to use my food processor to make the oat floor, so I used the immersion blender with the oats in a large mason jar. It came out a little bit coarser than the recipe probably intends, but the texture was actually quite enjoyable in the finished product.

    I also added cocoa powder and Trader Joes Organic Unsweetened Chocolate Chips to half the batch of muffins. No extra sugar, just chocolatey goodness!!

    PS: Robyn, I just love your podcast and your kind intelligence. You are a lovely presence here on the inter-web. I’m grateful for you.

    • Robyn Downs

      Ruth, love how you adapted this recipe, sounds yummy. And thank you so much for your kind words–you are appreciated!

  • Lauren

    5 stars
    Robyn, I loved this banana bread! Was a huge hit in our house – thank you so much for this recipe!

    • Robyn Downs

      Lauren, yay, so happy to hear you’re enjoying this one. Nothing better than a good one-bowl recipe, right? Cheers!

  • Genevieve Ross

    5 stars
    Absolutely delicious and not dry at all! Thanks Robyn!😄

  • Elle Conley Downs

    5 stars
    Those were SO good, thank you mommy!

  • Andrea W. M.

    I am the one weirdo that is allergic to oats and nuts, but not gluten sensitive, so I have to stick with regular unbleached all purpose flour. Will it work with this recipe?

    • Robyn Downs

      Andrea, not weird at all! I haven’t tried it, but this one should work with regular flour–white or whole wheat. If you give it a try let us know how it turns out. Cheers!

  • Lauren P

    5 stars
    Delicious! This has been my go-to banana bread recipe for years and bonus that it works for my family’s food allergies – Gluten Free, Nut Free and Dairy Free 🙂

    • Robyn Downs

      Lauren, I’m so happy to hear this is a go-to recipe for you and your fam! Thanks so much for taking the time to leave a review!

  • Stephanie

    5 stars
    This came out of the oven about 20 minutes ago and it’s already gone. Delicious!

    • Robyn Downs

      Stephanie, yay, so happy you and your crew enjoyed this one! Sounds like another batch may be in order? 🙂 Thanks so much for taking the time to write a review!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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