Go Back
Bread in a bread pan

Double Chocolate Banana Oat Bread (gluten-free, dairy-free option)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 slices
Calories 301 kcal


  • 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)


  1. Preheat your oven to 350 and line a loaf pan with parchment paper.

  2. In a medium sized mixing bowl, stir together your dry ingredients: oat flour, cocoa powder, baking powder, baking soda, cinnamon, salt.

  3. 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.

  4. 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.

  5. 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.

  6. Let your loaf cool for about 30 minutes before removing it from your loaf pan.

  7. Slice and devour!

Recipe Notes

Stored in an airtight container in the fridge, this bread will last about a week.