Irresistible Chocolate Chip Banana Bread
Delicious and healthier chocolate chip banana bread made with oat flour, coconut sugar, ripe bananas, and chocolate chips—simple to prepare and perfect for breakfast, snacks, or dessert.
Equipment
- Loaf pan
- Mixing bowls
- Parchment Paper
Ingrédients
Banana Bread Ingredients
- 3 ripe bananas (spotty)
- 2 large eggs
- 2 cups oat flour
- 1/2 cup coconut sugar
- 1/4 cup avocado oil (or neutral oil)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- cinnamon (a few shakes)
- chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350 °F (175 °C). Line loaf pan with parchment paper.
- Mash the bananas in a large bowl until mostly smooth, leaving a few chunks for texture.
- Add the eggs and avocado oil to the bananas, then whisk together until well combined.
- Stir in the oat flour, coconut sugar, sea salt, baking soda, and cinnamon until just combined—don’t overmix.
- Fold in most of the chocolate chips, reserving some to sprinkle on top.
- Pour batter into the prepared loaf pan, smooth the top, and sprinkle remaining chocolate chips over it.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Let cool in the pan for 10 minutes, then lift out with parchment and transfer to a wire rack to cool completely before slicing.
- Slice and enjoy with coffee, tea, nut butter, yogurt, or fruit.
Notes
This healthier version uses oat flour and coconut sugar, but you can substitute almond or whole wheat flour, brown sugar or maple syrup, and even make it vegan by using flax eggs. Store at room temperature for 2–3 days, in the fridge for up to a week, or freeze slices for up to 3 months.