Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.
2 large eggs
¼ cup melted coconut oil, plus more for greasing the pan
1 ¼ cup mashed very ripe bananas
⅓ 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**
- 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.
*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.