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!
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 9x5 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.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.