Flourless Chocolate Banana Bread (Vegan + GF)

I have a confession. I have an addiction to bananas. Yep. I said it. 🍌 Bananas. That’s the second step after denial, right? Acceptance? Well, I accept it. Ask my husband…at any given time there is at least 5 bananas (if not more) on hand in the kitchen. Any amount less than that gives me pure anxiety. 😂 Any time I stop by the store for something I need, you can bet I grab another fresh bunch just in case. No, not because I think we need more…but, just in case we need more. He’s aware of this compulsion, and understands my need to have all levels of ripeness at hand. As I’ve explained to him, you never know when you need a ripe banana, or one in between. It’s just good to have options at the ready. He let’s this game play on week after week. Bless him. 🙏🏻

With the obsessive need to always have bananas on hand comes the reward (some would say burden, but not me) of having the occasional bunch of overripe bananas. I’m sure most would probably complain and find them to be a waste and throw then out, but not me. They are the golden child, the cherished chosen few. They are what drives some of my greatest creations. Baking creation, that is. 😉

I love bananas as a simple go to snack just as much as I love baking with them. They are the easiest way to add natural sweetness to baked goods, and if you are me, always on hand! Yesss. I love it when a plan comes together perfectly. 😊

Today’s great creation came together from a need to use overripe bananas on hand, but also the need for using no four or eggs because I lacked the ingredients. Crazy, I know. A baker should always have such things on hand. But, the situation was due to a few back to back weeks of baking projects which depleted the supply. There are worse things in life, right?

Anyways, so today’s creation is a very special banana bread (I know…not a complete original idea, yet still delicious) that marries another love of mine…chocolate. 🍫 This Flourless Chocolate Banana Bread is incredible, y’all. It only requires a few ingredients and comes together in minutes using a food processor or blender. Don’t have a blender? Don’t worry…use a hand mixer or even mix it by hand with a spatula. They will turn out fudgy and delicious using any of these methods.

The fact that this treat requires no flour, eggs or oil makes it even more appealing! They are dense, fudgy, packed with delicious chocolate, yet still delivers the delicious banana bread signature flavor you know and love. 🍞

So, whether you are gluten sensitive, vegan or just looking for a healthier snack option to make, this banana bread is your ticket to heaven. 😇

Now to the store I go to stock up on more flour and eggs…and you guessed it…another bunch of bananas. 🤗

What You Need

• 3 medium ripe bananas

• 2 cups old-fashioned rolled oats (gluten free if preferred)

• 1/2 cup unsweetened cocoa powder

• 1/4 cup honey

• 1/4 cup Splenda (optional)

• 2 tsp pure vanilla extract

• 1 tsp baking soda

• 1/4 tsp kosher salt

• 1/4 cup water

• 1 cup dark chocolate chips (gluten free/vegan if preferred)

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Step by Step

1. Preheat oven to 350 degrees.

2. Line a 9×5 (or standard size) bread loaf pan with parchment paper. Set aside.

3. Combine all ingredients except for the chocolate chips in a food processor (a hand mixer can work as well). Mix until fully combined and smooth.

4. Next, fold in your chocolate chips. Mix until combined.

5. Pour your mixture into the parchment lined bread loaf pan. Top with few additional dark chocolate chips.

6. Bake loaf for 30-40 minutes. Check at 30 with a toothpick. When it comes out clean with a few crumbs, it’s done.

7. Let your loaf cool completely before slicing.

8. Store extra slices in an airtight container with slices in between parchment paper for up to 5 days.

Flourless Chocolate Banana Bread

Flourless, gluten free and vegan, this fan favorite is perfect for a quick snack, breakfast option, or even late night sweet treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Snack

Cuisine American

Servings 1 loaf

Ingredients

  

• 3 medium ripe bananas
• 2 cups old-fashioned rolled oats gluten free if preferred
• 1/2 cup unsweetened cocoa powder
• 1/4 cup honey
• 1/4 cup Splenda optional
• 2 tsp pure vanilla extract
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/4 cup water
• 1 cup dark chocolate chips gluten free/vegan if preferred

Instructions

 

• Preheat oven to 350 degrees.
• Line a 9×5 (or standard size) bread loaf pan with parchment paper. Set aside.
• Combine all ingredients except for the chocolate chips in a food processor (a hand mixer can work as well). Mix until fully combined and smooth.
• Next, fold in your chocolate chips. Mix until combined.
• Pour your mixture into the parchment lined bread loaf pan. Top with few additional dark chocolate chips.
• Bake loaf for 30-40 minutes. Check at 30 with a toothpick. When it comes out clean with a few crumbs, it’s done.
• Let your loaf cool completely before slicing.
• Store extra slices in an airtight container with slices in between parchment paper for up to 5 days.

Keyword banana bread, chocolate banana bread, gluten free, vegan