Remember back to OG quarantine when banana bread was the biggest thing?! Yeah…still not over that phase. If you’re the same, then you are in luck with this Chocolate Chip Banana Bread! It’s gluten-free, dairy-free, and refined sugar-free. Not to mention how delicious and soft it is!

After a couple of tries, I finally nailed this banana bread. It’s the perfect soft texture without being too wet, and definitely is not dry. I love having it for dessert, breakfast, in my yogurt bowls, or just snacking on throughout the day. However you like to eat it, I promise that you’re going to love it!

If you do try this recipe and love it, make sure you pin it to your Pinterest to share the love!

What Ingredients Do I Need?

To make this chocolate chip banana bread, you’re going to need a couple bowls and the ingredients listed below:

Ripe bananas (the riper, the better!)
Eggs
Coconut sugar
Coconut oil
Vanilla extract
Almond flour
Oat flour
Ground cinnamon
Baking soda
Baking powder
Chocolate Chips

Ingredient Swaps

If you don’t have all of the ingredients needed on hand to make this banana bread, there are some simple pantry swaps you can make. Just note, the recipe may no longer be gluten-free or dairy-free.

Eggs –> Chia/flax eggs
Coconut sugar –> Cane sugar
Coconut oil –> Olive oil or melted butter
Almond flour –> All-purpose flour

How to Make the Banana Bread

You’re going to want to start off with getting out your ingredients, a bowl, and a mixer if you have one. I use the Kitchen Aid Mixer which I absolutely LOVE.

Add your ripe bananas to the mixer and mix until smooth. You can also mash them with the back of a fork if you don’t have a mixer. Add the eggs, coconut sugar, melted coconut oil, and vanilla extract to your mixer and combine until evenly incorporated.

Before you can get started with the dry ingredients, you’re going to have to make oat flour. Of course, you can just purchase oat flour, but it’s much more cost-effective to blend your own oats.

Place your oats in a blender and blend until a fine powder forms. Generally, the amount of oat flour needed is the amount of oats you need to blend. For example, this recipe calls for 1 cup of oat flour, so you’ll blend 1 cup of rolled oats. You may need to add more or take some away.

In a separate bowl, combine the almond flour, oat flour, cinnamon, baking soda, and baking powder. Mix the dry ingredients and add them in with the wet. Stir until a thick batter forms.

Fold the chocolate chips into the banana bread batter. I recommend mixing them in by hand so that they don’t break up.

Pour your batter into a parchment-lined loaf pan. I like to sprinkle a few extra chocolate chips on top, because why not!? Bake for around 1 hour in a 350-degree oven. Let it cool completely before storing.

Optional Add-Ins

If you’re not a fan of chocolate chips (which I find hard to believe), there are a ton of ingredients you can add to this banana bread that would be delicious! Here are some of my favorites:

Chopped walnuts
Dried fruit
Shredded coconut
Peanut butter swirled on top
Chopped peanut butter cups

How to Store the Banana Bread

I like to keep my banana bread in the refrigerator for maximum freshness. It will stay fresh in there in an airtight container for 1 week. If you prefer to leave it at room temperature, it will stay good for 3-4 days.

You can also slice it up and put the pieces in an airtight bag in the freezer for up to 6 months.

More Banana Recipes

If you’re a banana fan, check out these recipes!

Chocolate Chip Banana Bread

Recipe by Mary WeissCourse: Breakfast, DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

3 ripe bananas*
2 eggs
3/4 cup coconut sugar
2 tbsp melted coconut oil**
1 tsp vanilla extract
1 cup almond flour
1 cup oat flour
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 cup chocolate chips, plus more for topping

Directions

Preheat the oven to 350 degrees.
Add the ripe bananas into a mixer or mash by hand with a fork. Once the bananas are mashed, add in the eggs, coconut sugar, coconut oil, and vanilla extract. Mix until the wet ingredients are combined.
In a separate bowl, combine the almond flour, oat flour, cinnamon, baking soda, and baking powder. Add the dry ingredients into the wet ingredients, and stir until a thick batter forms. Fold in the chocolate chips with a spoon.
Line a loaf pan with parchment paper and spray with nonstick cooking spray. Pour the batter into the loaf pan. Sprinkle some extra chocolate chips on top.
Bake for 1 hour to 1 hour and 10 minutes. Insert a knife into the center after 1 hour to see if it comes out clean. Let the banana bread cool completely before storing it.

Notes

* If your bananas aren’t ripe yet, you can bake them (peel on) in a 300-degree oven for 15-20 minutes.
** Make sure that you melt your coconut oil before measuring it. If your coconut oil is in a glass container, I like to just stick that in the microwave for 30-second intervals until melted.