Chocolate Oat Flour Banana Bread

I am excited to share this Chocolate Banana Bread with oat flour. I have been testing the recipe for a few weeks, and it is finally perfect. My daughter Madison loved it! The oat flour gives it a moist consistency, similar to baked oatmeal, and adds more nutrients than wheat flour. Plus, it’s naturally gluten-free. If you want something more traditional, try my other banana bread recipes like my Banana Nut Bread, Blueberry Banana Bread, and Gluten-Free Banana Nut Bread.

Why You’ll Love This Oat Flour Banana Bread Recipe

Perfect Way to Use Overripe Bananas: Have bananas going bad on your counter? This oat flour banana bread recipe is a great way to use them.
Easy: Quick breads are so simple to whip up. Just mix the dry and wet ingredients together, and pop in the oven. You’ll have freshly baked bread in less than an hour.
Gluten-Free: Swapping all-purpose or wheat flour with gluten-free oat flour makes this healthy chocolate banana bread gluten-free.
Versatile: Eat it for a fast breakfast since it’s packed with fruit and oats or as a dessert if you’re craving chocolate.

Banana Bread Ingredients

Oat Flour: I used oat flour for extra protein and fiber and to keep the banana bread gluten-free. Check labels to be sure your oat flour is gluten-free.
Cocoa Powder: Mix in half a cup of cocoa powder for the best chocolate banana bread.
Baking Powder and Baking Soda cause the bread to rise and make it more tender.
Salt balances the sweets and improves the flavor and texture.
Bananas: Mash three medium bananas with a fork to get 1 ½ cups of mashed bananas. You want extra ripe bananas covered in black spots for the sweetest banana bread.
Eggs: You’ll need two large eggs.
Maple Syrup adds sweetness.
Vanilla Extract for warmth and complexity
Chocolate Chips: This bread is technically a “double” chocolate banana bread since I used cocoa powder and chocolate chips. I like Lily’s semisweet chocolate chips, which don’t add any sugar.

How to Make Chocolate Banana Bread

Dry Ingredients: Whisk all five dry ingredients in a medium bowl.
Wet Ingredients: Mash the bananas and then add the eggs, maple syrup, and vanilla.
Stir the dry ingredients into the banana mixture until combined, careful not to overmix. Then stir in a half cup of chocolate chips.
Bake: Pour the batter into a loaf pan lined with parchment paper, and top with the remaining chocolate chips. Bake at 350°F for 45 to 55 minutes until a toothpick inserted comes out clean, and let the pan cool for 15 minutes before slicing.

Variations

Sweetener: Substitute honey for maple syrup.
Want less chocolate? Omit the chocolate chips.
Chocolate Banana Muffins: Pour the batter into a greased muffin tin and bake for 20 to 25 minutes at 350°F. Check the center of a muffin with a toothpick to ensure it’s ready.
Double the recipe if you want to gift a loaf or freeze one for later.

Storage

Let the bread cool, and store it on the counter for a day and then in the refrigerator for up to a week. If you want to freeze it, you can freeze the entire loaf or slices for up to three months. Wrap the slices individually in plastic wrap or foil to easily pull one out as needed. To serve, thaw it in the fridge or microwave the frozen slice until warm.

Oat Flour FAQ

Why use oat flour instead of all-purpose flour?

If you have a gluten sensitivity, oat flour is a good alternative since it’s naturally gluten-free.
Oat flour has more protein and fiber than all-purpose flour. One slice of this bread has 5.5 grams of protein and 9.5 grams of fiber.

Is oat flour as good as rolled oats?

Oat flour is made of ground-up oats, so it still contains the same good nutrition as rolled oats. Oats are a good source of manganese, copper, and B vitamins.

Chocolate Oat Flour Banana Bread

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