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It’s finally here – chocolate chip banana bread! It’s light, fluffy, and so delicious. It’s also gluten free, dairy free, and refined sugar free! The chocolate chips are optional, but highly recommended! If you have any ripe bananas lying around, this recipe is perfect for you. I like to top this banana bread with fresh almond butter – it’s the perfect pairing!
What ingredients will I need to make this chocolate chip banana bread?
You’ll need just a couple simple ingredients to make this recipe. They are:
- oat flour (I use homemade)
- salt
- baking powder/baking soda
- flax eggs or regular eggs
- ripe bananas
- olive or avocado oil
- pure vanilla extract
- pure maple syrup or honey
- chocolate chips or chunks (I use dairy free and refined sugar free)
What if I don’t have oat flour?
If you don’t have any oat flour on hand, that’s totally fine. You can easily make your own at home! To make homemade oat flour simply blend oats in a high speed blender (or process in a food processor). Blend/process until a flour consistency is reached. If you want more details on how I make oat flour, check out my video tutorial.
What kind of chocolate chips/chunks should I use?
- Dairy Free: If you’re looking for dairy free chocolate chips, I recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off. If you want dairy free and refined sugar free chocolate chunks, try these oat milk chocolate chunks from Scharffen Berger – they are delicious!
How do I store this chocolate chip banana bread?
You’ll want to store this banana bread in a sealed container on the counter or in the fridge. If you store the bread on the counter, it will last for about 3-4 days. If you store the bread in the fridge, it should last about 5-6 days. Please note, if you use coconut oil and store the loaf in the fridge, it will harden a bit (since the coconut oil with solidify). You can also slice this bread and store it in the freezer! Simply grab a slice when you need one and defrost!
Looking for more quick bread recipes?
If you’re looking for more easy quick bread recipes, try some of my favorites below!
- Glazed Cranberry Orange Loaf
- Glazed Lemon Loaf
- Double Chocolate Oat Flour Bread
- Maple Frosted Pumpkin Bread
Ready to make this chocolate chip banana bread? The full recipe is below!
Chocolate Chip Banana Bread
Ingredients
- 2 1/2 cups oat flour (I use homemade)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas
- 1/2 cup olive or avocado oil (or coconut oil, melted)
- 3 eggs (flax eggs or regular eggs)
- 1 tsp pure vanilla extract
- 1/2 cup pure maple syrup (or honey)
- 1/2 cup chocolate chips/chunks (I use dairy free and refined sugar free)
Instructions
- Preheat the oven to 350°F and line a 9×5 non-stick loaf pan with parchment paper (if you don't have parchment paper, simply grease the pan well). You can also bake in an 8×5 loaf pan. If you use an 8×5 pan, you will need to bake a little longer.
- Add 3 ripe, peeled bananas to a large bowl and mash with a fork until smooth then add in the remaining wet ingredient and whisk until well combined.
- Next, add the dry ingredients to the wet ingredients. Once all of the dry ingredients are added, mix everything together until smooth. Fold in chocolate chips/chunks, if using.
- Pour the batter into the prepared loaf pan and bake in the oven for 1 hour, or until a toothpick inserted in the center comes out mostly clean. If you use an 8×5 loaf pan, you will likely need to bake for an additional 5-15 minutes.
- Let the banana bread cool completely before removing from the pan. Once cooled, slice the banana bread and serve!
LOVED this banana bread. I have gotten super picky with my banana bread and this recipe didn’t disappoint! My oven cooks fast so it was done in 43 mins. Delicious!! Thank you!
Hi Kayla! Thank you so much for the comment and review! I am so glad to hear you enjoyed the recipe. And thank you for the baking time note as well! That is super helpful to know!
Can this be made in mini cupcakes
I think that should work! If you’re making mini cupcakes/muffins, I would only bake them for 15-20 minutes. If you’re making regular sized muffins/cupcakes, I would bake them for about 25 minutes. Let me know how it goes if you try it out!
Loved this recipe so much!! I want to try it with alternative flour options, do you think all purpose would work?
I am so glad to hear that you enjoyed this recipe! If you wanted to try it with all purpose flour, I would use about 2 cups (instead of 2 1/2 cups). I think that should work! Let me know how it turns out if you give it a try!