Filled with banana, cocoa powder and chocolate chips, this decadent Double Chocolate Banana Oat Bread is a sweet, rich, chocolate-filled breakfast, or dessert!
Chocolate and banana combine in this decadent yet healthy Double Chocolate Banana Oat Bread.
So, how can a breakfast quick bread be healthy and yet so loaded with chocolate?
This Double Chocolate Banana Oat Bread:
- Is made primarily with oat flour, making this bread hearty and full of fiber; like eating a bowl of oatmeal in bread form.
- Is low in sugar; this bread only has 1/4 cup of added sugar. The rest of the sweetness of this bread relies on the mashed banana, cocoa powder and chocolate chips.
- Uses coconut oil instead of butter, so this bread can also be made dairy-free with the choice of dairy-free chocolate chips.
Now that you have the low down on this Double Chocolate Banana Oat Bread, let’s get to baking!
To begin, preheat your oven to 350 and line a loaf pan with parchment paper.
My favorite way to line a loaf pan with parchment paper is to trim it so the width of the parchment paper is a little smaller than the length of the loaf pan. This way, when you place your parchment paper inside, you have two parchment paper wings sticking out on either side of your loaf pan (pictured above). After your bread bakes you can easily remove your bread by lifting it out with the two wings of parchment paper.
Now that you’re prepared, it’s time to mix your dry ingredients together.
In a medium sized mixing bowl, add your dry ingredients: oat flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
The hint of cinnamon may sound odd combined with the double chocolate, but the warmth of the cinnamon combines beautifully with the sweet banana and chocolate.
Whisk your dry ingredients together well, ensuring there are no clumps of cocoa powder. If you have clumps of cocoa powder, you may still have clumps of cocoa powder in your bread after it bakes which will leave you with random bites of chalk-y texture. Not what we want! 🙂
Now, in a large mixing bowl whisk together your coconut oil and sugar. Add your mashed banana, and whisk again. Finally, add your vanilla and eggs and whisk till everything is well incorporated.
Pour your dry ingredients into your wet ingredients and stir your ingredients together till you have a smooth, consistent batter.
Sprinkle your chocolate chips into the bowl and gently fold them into your batter. I like to set aside a handful of the cup of chocolate chips, to sprinkle on top of my bread. Pour your batter into your loaf pan (and sprinkle your extra chips on top too, if you’d like!).
Now, it’s off to the oven! This bread will bake at 350 for about 45-50 minutes, or till the top is springy to touch, and a toothpick inserted comes out clean.
TIP: For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins or bread. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.
My favorite part of this Double Chocolate Banana Oat Bread? Sweet banana and sweet chocolate, make this extra sweet bread feel like you’re eating dessert for breakfast! 🙂
Want some more banana and chocolate inspiration? I’d recommend my classic (regular or gluten-free) Banana Bread, gluten-free Banana Bread Breakfast cookies, and gluten-free Double Chocolate Chip Cookies.
- 1 1/2 cups oat flour (certified gluten-free)
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/4 cup sugar
- 1 1/2 cups mashed banana, ripe
- 1 tsp vanilla
- 2 eggs
- 1 cup chocolate chips (dairy-free, if necessary)
Preheat your oven to 350 and line a loaf pan with parchment paper.
In a medium sized mixing bowl, stir together your dry ingredients: oat flour, cocoa powder, baking powder, baking soda, cinnamon, salt.
In a large mixing bowl, whisk together your coconut oil and sugar. Add your mashed banana and whisk again. Finally, add your eggs and vanilla and whisk.
Pour your dry ingredient into your wet ingredients and stir till all is well combined. Add your chocolate chips and gently fold them into your batter.
Pour your batter into your loaf pan. Sprinkle extra chocolate chips on top if you’d like. Bake in the oven for 45-50 minutes, or till the top is springy and a toothpick inserted comes out clean.
Let your loaf cool for about 30 minutes before removing it from your loaf pan.
Slice and devour!
Stored in an airtight container in the fridge, this bread will last about a week.