Why You’ll Love This Recipe
I appreciate how this recipe delivers a delicious banana bread without the need for flour, butter, or refined sugar. The natural sweetness of ripe bananas pairs perfectly with the richness of peanut butter and the indulgence of chocolate chips. It’s quick to prepare, requiring just a blender and a loaf pan, making it an ideal choice for busy days or when I’m craving a homemade treat without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas (about 4–5 medium)
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Old-fashioned oats
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Creamy or crunchy natural peanut butter (or another nut butter such as almond butter)
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Chocolate chips
Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside.
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In a blender, I add the ripe bananas, oats, and peanut butter.
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I blend until smooth, scraping down the sides of the blender a few times to incorporate all ingredients well. I take care not to over-blend, aiming for a batter where some oat texture remains.
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I stir in the chocolate chips by hand.
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I pour the batter into the prepared loaf pan. For an extra touch, I garnish the top with thin banana slices and additional chocolate chips.
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I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly before the center is done, I tent the pan with foil and continue baking until fully cooked.
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I allow the bread to cool completely in the loaf pan before slicing and serving.
Servings and Timing
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Servings: 8–10 slices
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Prep Time: 5 minutes
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Cook Time: 30–35 minutes
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Total Time: 35–40 minutes
Variations
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Nut Butter Alternatives: I sometimes substitute peanut butter with almond butter or cashew butter for a different flavor profile.
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Add-ins: For added texture and nutrition, I mix in chopped nuts, dried fruits, or seeds.
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Sweetness Adjustment: If I desire a sweeter loaf, I add a tablespoon of honey or maple syrup to the batter.
Storage/Reheating
I store the cooled banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When refrigerated, the bread becomes denser; to soften, I warm slices in the microwave for 15–20 seconds or in a warm oven for a few minutes. For longer storage, I wrap the cooled loaf tightly in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 months. To thaw, I leave it in the refrigerator overnight or at room temperature for a few hours.
FAQs
Can I use frozen bananas?
Yes, I can use frozen bananas. I ensure they are fully thawed and any excess liquid is drained before blending.
Is it possible to use oat flour instead of whole oats?
Absolutely. I substitute the oats with an equal amount of oat flour, which may result in a slightly smoother texture.
Can I make this recipe without a blender?
If I don’t have a blender, I use a food processor to blend the ingredients. Alternatively, I mash the bananas thoroughly and use oat flour instead of whole oats, mixing everything by hand.
How do I know when the banana bread is fully baked?
I insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done. If the top is browning too quickly, I cover it with foil and continue baking until the center is set.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan, provided I use dairy-free chocolate chips and ensure the nut butter doesn’t contain any animal-derived additives.
Conclusion
This 4-Ingredient Flourless Chocolate Chip Banana Bread is a testament to how simple ingredients can create a delicious and satisfying treat. I love how it’s easy to prepare, naturally gluten-free and dairy-free, and customizable to suit different tastes. Whether I’m enjoying it for breakfast, as a snack, or a healthy dessert, this banana bread never fails to delight.
Print
4-Ingredient Flourless Chocolate Chip Banana Bread
- Total Time: 35–40 minutes
- Yield: 8–10 slices
- Diet: Gluten Free
Description
Quick, wholesome, and so easy, this banana bread blends ripe bananas, oats, and peanut butter for a soft, satisfying loaf dotted with melty chocolate chips.
Ingredients
4–5 ripe bananas (medium-sized)
2 cups old-fashioned oats
¾ cup natural peanut butter (or almond/cashew butter)
½ cup chocolate chips (use dairy-free if needed)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a blender, combine bananas, oats, and peanut butter. Blend until smooth but slightly textured.
Stir in chocolate chips by hand.
Pour batter into the prepared pan. Optionally, top with banana slices and extra chocolate chips.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly.
Notes
Use almond or cashew butter for flavor variety.
Add honey or maple syrup if more sweetness is desired.
Mix in chopped nuts or dried fruit for extra texture.
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
