Oat Flour Chocolate Banana Bread -

5 from 1 vote

Oat Flour Chocolate Banana Bread

The easiest one bowl (!) oat flour chocolate banana bread features a sweet, tender-crumbed loaf that's packed with bits of bittersweet chocolate.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 314kcal

Combine all of the ingredients in a large bowl except the chocolate chips. Mix well to combine. Fold in the chips.
Grease a standard-size loaf pan and line it with parchment paper. Pour in the batter, smoothing the top. Preheat the oven to 350℉ and rest the batter while the oven heats.
Bake the bread for 50-60 minutes, until the top is firm and a tester comes out clean. Cool in the pan on a rack for 20 minutes, then turn out onto the rack to cool completely.

Use ripe bananas - One of the beauties of this banana bread is that it doesn't call for a lot of added sugar - just ½ cup of brown sugar sweetens the whole loaf. This is due to using ripe bananas which add natural sweetness. Use soft, brown or browning bananas for the best results.
Oat flour substitute - Swap sorghum flour by weight for the oat flour, or use a 1:1 gluten-free all-purpose baking flour of choice.
Try other spices - Do a blend of cinnamon and ginger, just ginger, add a pinch of nutmeg, or stir in cardamom to make this oat flour banana bread even more cozy.
Add nuts - Add nuts like chopped walnuts or pistachios for a little crunch.
Make it refined sugar-free - Substitute coconut sugar or maple syrup for the brown sugar.
Bake mini loaves - This loaf can also be baked as mini loaves - enjoy one now and freeze the other for another time. You will get two mini loaves out of the batter or one standard-sized loaf.
To serve: I love slices of this loaf spread with a little softened, salted butter, dairy-free butter, margarine, or cream cheese! Peanut butter or almond butter are also some of my favorite topping options.