Rich, chocolaty, and stuffed with chocolate chips is this Chocolate Oat Flour Banana Bread. This gluten-free banana bread is sure to please any chocolate and banana bread lover!
Chocolate Oat Flour Banana Bread
I’m thrilled to present this oat flour chocolate banana bread. After several weeks of testing, I can now say that the recipe is flawless. Madison, my kid, adored it! It is moister than baked oatmeal because of the oat flour, which also contains more nutrients than wheat flour. It’s also inherently gluten-free. Try my other banana bread recipes, such as my Gluten-Free Banana Nut Bread, Blueberry Banana Bread, and Banana Nut Bread, if you’re looking for something more conventional.
Banana Bread Ingredients
- Oat Flour: To make the banana bread gluten-free and to add additional protein and fiber, I used oat flour. Make sure your oat flour is gluten-free by reading the labeling.
- Cocoa Powder: For the greatest chocolate banana bread, stir in 1/2 cup cocoa powder.
- The bread rises and becomes softer due to the action of baking soda and powder.
- Salt enhances the flavor and texture while balancing the sweetness.
- Bananas: Using a fork, mash three medium bananas to make a cup and a half of mashed bananas. For the tastiest banana bread, use really ripe bananas that are speckled with black.
- Eggs: Two huge eggs are required.
- Sweetener is added with maple syrup.
- For warmth and richness, use vanilla extract.
- Chocolate Chips: Because I used both chocolate chips and cocoa powder, this bread is actually a “double” chocolate banana bread. Lily’s semisweet chocolate chips are good since they don’t have any added sugar.
How to Make Chocolate Banana Bread
- Dry Ingredients: In a medium bowl, whisk together all five dry ingredients.
- Wet Ingredients: Mash the bananas, then whisk in the eggs, vanilla, and maple syrup.
- Take care not to overmix as you stir the dry ingredients into the banana mixture until well blended. Add a half cup of chocolate chips and mix.
- Bake: Spoon mixture into a parchment paper-lined loaf pan and sprinkle remaining chocolate chips on top. Allow the pan to cool for 15 minutes before slicing, then bake for 45 to 55 minutes at 350°F, or until a toothpick inserted comes out clean.
Variations
- Sweetener: Use honey instead of maple syrup.
- Desire less chocolate? Leave out the chocolate chips.
- Chocolate Banana Muffins: Fill a muffin tray with batter, oil it, and bake at 350° for 20 to 25 minutes. To make sure a muffin is done, insert a toothpick into the center of it.
- If you wish to freeze a loaf for later use or to give as a gift, double the recipe.
After allowing the bread to cool, keep it in the refrigerator for up to a week or on the counter for a day. You may freeze the slices or the entire loaf for up to three months if you’d like. To make it simple to remove a slice when needed, wrap each one separately in foil or plastic wrap. To serve, either reheat the frozen slice in the microwave or defrost it in the refrigerator.
Oat Flour FAQ
Why use oat flour instead of all-purpose flour?
Oat flour is a great substitute for gluten if you have a gluten sensitivity because it is naturally gluten-free.
Compared to all-purpose flour, oat flour is higher in protein and fiber. This bread has 9.5 grams of fiber and 5.5 grams of protein per slice.
Is oat flour as good as rolled oats?
Because oats are crushed to make oat flour, it retains all of the health benefits of rolled oats. Manganese, copper, and B vitamins may be found in good amounts in oats.
More Banana Bread Recipes You’ll Love
Chocolate Oat Flour Banana Bread
This simple Banana Bread made with Chocolate Oat Flour is rich, creamy, and chock-full. This bread is healthful and will appeal to those who prefer banana bread with chocolate!
- Dry ingredients:
- 1/2 cup oat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Wet ingredients:
- 3 medium extra-ripe mashed bananas (1 1/2 cups mashed well)
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup sugar-free semi-sweet chocolate chips (divided (Such as Lily’s) or chocolate chips of choice)
- Grease a 9×4 loaf pan and preheat the oven to 350 degrees. To make it easier to remove, you may line the pan with a 9 × 9-inch piece of parchment paper.
- Combine the oat flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized basin.
- Mash the bananas till smooth and liquidy in a big basin. Add the eggs, vanilla, and maple syrup.
- Mixing until well blended, add the dry ingredients to the wet mixture. Add 1/2 cup chocolate chips and stir.
- Transfer the mixture into the loaf pan that has been ready, cover it with the leftover chocolate chips, and bake it for 45 to 55 minutes, or until a toothpick inserted into it comes out clean.
- Before slicing, remove from the loaf pan and allow it to cool for fifteen minutes.
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