Our oat flour banana bread is so easy to make and absolutely delicious. Our recipe is naturally sweetened with coconut sugar and the batter comes together quickly in your blender. These mini loaves are flavored with a hint of cinnamon, vanilla extract and filled with crunchy macadamia nuts and chocolate chunks.
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❤️ What You'll Love About This Recipe:
- Gluten Free - Our oat flour banana bread recipe is made without wheat flour. If you have a sensitivity to oats, be sure to use certified gluten free oats.
- Naturally Sweetened - we use coconut sugar for this recipe which creates a less processed but still sweet finished loaf of banana bread.
- Quick and Easy to Make - Add the base ingredients to your blender and mix for 30 seconds - mix in the macadamia nuts, chocolate and coconut before pouring into your prepared pans to bake.
🍫 Ingredients
- oat flour - oat flour is made by grinding up oats into a flour that can be used in baking. In this recipe, there's no need to even grind the oats ahead of time. Add them to your blender and mix everything together.
- macadamia nuts - you want roasted, salted macadamia nuts for this recipe
- coconut flakes - you'll want the big, curly flakes of coconut for this banana bread
- coconut sugar - I was trying to keep the overall sugar low I this recipe but you can swap for granulated sugar if you don't have coconut sugar on hand.
- chocolate - use a chopped up dark chocolate bar or darker chocolate chip
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
🥣 Instructions
- Toast coconut flakes. Chop chocolate and macadamia nuts.
- Combine dry ingredients and wet ingredients in your blender. Blend for 30 seconds until smooth.
- Mix in the coconut flakes, chocolate and macadamia nuts.
- Pour batter into prepared pans.
- Garnish loaves with additional coconut flakes and chocolate.
- Bake oat flour banana bread at 350° for 35-40 minutes.
⭐️ Recipe FAQs
Yes! It sure is! And for this recipe, you don't even need to grind the oats ahead of time. Just mix them up with your other ingredients to make this delicious Oatmeal Chocolate Chip Banana Bread.
Oat flour is a great substitute any time that you don't want to bake with all-purpose flour. I find oat flour works best in muffins, waffles, pancakes, quick breads and cookies. Oat flour is a great gluten free substitute for baking when you use gluten free oats.
🥞 More Delicious Gluten Free Recipes
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Oatmeal Chocolate Chip Banana Bread
Equipment
- blender
- small loaf pans
- ¼ sheet pan
Ingredients
- ½ cup coconut flakes, toasted
- ½ cup macadamia nuts, coarsley chopped
- 3 ounces dark chocolate, chopped into chunks save 6-8 rectangles for the top
- ¾ cup oats gluten free
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas
- ½ cup almond butter
- ½ cup coconut milk
- 2 large eggs
Instructions
Prep the Nuts and Chocolate
- Preheat ove to 290°. Toast coconut flakes on a half sheet pan for 10-12 minutes or until golden brown.
- While the coconut is toasting, you'll want to chop the macadamia nuts and cut the chocolate into small squares. Reserve 6-8 rectangles for the top of the bread. Once the coconut is toasted and cooled, it's time to move on to making the banana bread.
For the Banana Bread
- Preheat oven to 350° and spray mini loaf pans with cooking spray.
- Next, add the oats, coconut sugar, baking powder, cinnamon, baking soda, salt, almond butter, coconut milk, eggs and bananas to your blender pitcher. The order truly doesn't matter. Blend on high speed for about 30 seconds or until everything is well combined.
- Gently fold the macadamia nuts, toasted coconut (reserve a handful for the top) and chocolate squares into the batter. Divide the batter evenly between the two mini loaf pans.
- Place the reserved chocolate rectangles on the top of the loaves and sprinkle with a bit of the toasted coconiut (save a tiny bit for when they come out of the oven). Bake at 350° for 35-38 minutes or until a toothpick inserted into the middle comes out clean. Remove bread from the oven and garnish the baked loaves with a bit more toasted coconut and move to a cooling rack.
- After 10-15 minutes of cooling, remove the loaves from the baking pans and enjoy a nice slice of warm banana bread with your morning coffee or tea.
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