the best chocolate oat banana bread

I love this version of banana bread because it has a full range of nutrients, and it is healthier than your typical banana bread. So you can indulge yourself in this healthy banana bread and have no regrets! I think when it comes to ingredients, it is always good to make conscious choices on what does into our bodies. In this banana bread recipe, I decided to replace refined sugar with maple syrup, which is a better alternative, and, personally, I think it gives the banana bread a fuller taste. I choose to use oat flour instead of regular flour because gluten can be hard to digest for some people, and oat flour has fiber and protein, which is always good for you. I also decided to not use any dairy in the recipe because, like gluten, dairy can be hard to digest as well. The intent behind this recipe was to create something that was light on the tummy but super yummy! I hope you give this recipe a chance and that it can benefit you in many ways!

The best chocolate oat banana bread RECIPE

***Gluten & Dairy Free

  • Yield: 1 medium size bread loaf
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 1 hour

INGREDIENTS:

  • 3 ripe bananas 
  • 1/3 cup pure maple syrup 
  • 2 eggs
  • 2 tablespoon coconut oil (melted)
  • 2 cups oat flour
  • 1/2 cup of quick oats (1 tablespoon extra for decorating the top)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (aluminum-free)
  • 1 cup chocolate chunks (dairy-free) ( 1/4 cup extra for decorating the top)

Directions:

1. Preheat the oven to 350 degrees and use a little bit of coconut oil to oil the bread pan. I used a regular bread loaf pan, it should be at least 2 – 2 ½  inch deep so the bread has room to rise. 

2. In a large bowl, mash the ripe bananas with a fork. The consistency doesn’t have to be perfect, some clumps are good!

3. Add the maple syrup and eggs and mix it all together until just combined.

4. Then add in the coconut oil and mix until everything is well combined.

5. Add in the oat flour and quick oats to the batter and mix with the fork until everything is smooth. Then sprinkle the baking soda and baking powder on top and mix everything together again until the batter is well combined (there will be chunks of banana and that is alright, it doesn’t have to be smooth but well combined). The batter should be of medium consistency and almost elastic when stirring it together. If it is too runny, add ¼-½ cup more oat flour. If your batter is too thick, add 1-2 tablespoons of coconut milk.

6. Fold in the chocolate chunks with a spatula and pour it into the prepared bread pan. Top off the batter with the extra quick oats and chocolate chunks for decoration.

7. Place into the preheated oven and bake for 40-45 minutes or until it comes out clean when inserting a knife or a toothpick. Let the bread cool for 10-15 minutes and then enjoy!

Image directions: (follows the steps above)

Notes:

  • You can substitute dates, raisins, and/or nuts for the chocolate chips if you prefer an even healthier banana bread.
  • This banana bread is great for breakfast. You can make it ahead of time and enjoy it in the morning with some coffee or on its own.
  • Since it contains chocolate, it is kid-friendly and makes for a yummy snack for them.
  • It lasts up to 3 days without refrigeration and 1 week if in the fridge. You can also freeze it which should last up to 3 months.

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