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+ servings
Image of One-Bowl Chocolate Chip Banana Bread
5 from 5 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 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.

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.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!