flourless banana bread

Flourless Chocolate Banana Bread

(60 g) oats, gluten-free if needed

(40 g) unsweetened cocoa powder

bananas (200 g

eggs

(64 g) nut butter*

tbsp (120 g) honey

tsp vanilla extract

tsp baking powder

tsp baking soda

tsp salt

chocolate chips

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan or line it with a sheet or parchment paper, leaving a few inches of overhang for easy removal. Set aside.

Add the oats to the bowl of a high-speed blender and process on high until they&#8217;ve broken down into a fine powder. Add all the remaining ingredients except for the chocolate chips and continue processing until the batter is smooth and creamy, scraping down the sides of the blender as necessary.** Stir in the chocolate chips by hand, or save them to sprinkle on top.

Pour the batter into your prepared loaf pan, spreading it out evenly and sprinkling the chocolate chips on top

Bake for 50 &#8211; 55 minutes, until a toothpick inserted into the centre comes out clean. Allow the loaf to cool in the pan for about 5 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Hi, Long time reader ,first time commenting. This was awesome. I halved it and baked a small 6" round cake. Both my hubby and daughter didnt let me keep it for the next day. I was skeptical as it was oats, but this was real good. Thank you for this wonderful recipe.

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I made this yesterday and it came out great. It tastes delicious and my husband likes it a lot. He loves healthy eating and seriously the oats do not alter the taste. I didn't have honey so I used maple syrup instead. Looking forward to trying more of your other healthy recipes as well.

How you manage to stay so thin Amanda. I would be eating this every day!

This is my favourite banana bread recipe ever! I’m gluten free and finding something with great texture that doesn’t fall apart is so difficult. This is everything I want!! My friends love it too

Amazing recipe - so moist, no too sweet or heavy, and the perfect mix of banana and chocolate!

Your recipes are very simple and basic with ingredients. I Love the way you have substitutes.
And your explanation of the whole process is very lively and simple to follow.
My first try of the flourless oatmeal banana bread was a success. Even my hubby who just lives Black forest cake gobbled it up!!!!
Many thanks. 
Sent my sister your link and she is really enjoying too.

Many thanks for the healthy recipes.

Catherine
Kenya

Hi amanda, 

I need a suggestion. If i dont want to use eggs, what should be the alternate for the same.

I made this  recipe before with the oat flour and it was amazing. But now I can't get my hands on any,  I do have almond flour and 1to1 gluten free flour. Would the measurement still be the same if I wanted to substitute one of those?? I hope you can help.

Love the recipe, the cake turned out delicious. Only thing my cake doesn’t rise as much. Is it supposed to?

You will love every bite of this flourless banana bread. It&#039;s naturally sweet, has a slight peanut buttery taste, and is truly the tastiest healthy banana bread I&#039;ve ever had.

Flourless Chocolate Chip Banana Bread

mini chocolate chips ((plus 2 Tbsp extra for topping))

almond flour

oats ((use gluten-free if needed))

cinnamon

bananas

peanut butter/almond butter

butter, melted ((vegan or regular butter))

coconut sugar

Preheat oven to 350F

Whisk dry ingredients: in a small bowl whisk oats, almond flour, cinnamon, baking powder, and baking soda.

Wet ingredients: in a large bowl either use a fork or hand-mixer and mash bananas until smooth. Then add coconut sugar, vanilla, and melted butter - mix into bananas. Then add eggs and gently mix in.

Add dry ingredients to batter: Add whisked dry ingredients to batter, and gently fold together - don&#039;t over-mix batter. Fold in chocolate chips.

Bake: line a loaf pan with parchment paper. Then carefully add batter and sprinkle extra 2 tablespoons chocolate chips. Bake for 60-65 minutes - test with toothpick. Let loaf rest for 15 minutes before lifting edges of paper and removing bread. Slice and enjoy!

This Flourless Banana Bread is for the health-conscious eaters, looking for a high-protein banana bread, low-carb, made with minimal ingredients. It&#039;s naturally sweetened with ripe bananas and one slice contains only 160 kcal, for 6g of protein per slice.

Flourless Banana Bread

Bananas ((note 1))

Eggs ((note 2))

Peanut Butter ((note 3))

Baking Powder

Maple Syrup (if banana are not sweet enough)

Dark Chocolate Chips (for sweetness and flavors)

Vanilla Extract (for flavors)

Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and lightly oil with cooking oil spray. Set aside.

In a high-speed blender or food processor, add the ripe bananas, eggs, peanut butter, and baking powder.

Blend/process until thick and smooth.

If you want a sweeter bread, add maple syrup and vanilla extract and blend again to incorporate.

If you want to add chocolate chips, add now and pulse 2-3 times to evenly incorporate.

Pour the batter into the prepared pan.

Bake the bread for 30-40 minutes at 350°F (180°C) in the center ack of the oven, until a toothpick inserted in the center of the bread comes out clean.

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The most viewed flourless banana bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed flourless banana bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine