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’s chocolate chips.

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. . .

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 stars (10 ratings)

One-Bowl Oat Flour Chocolate Chip Banana Bread

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.
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 Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

 

This post contains affiliate links

Share this Post