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5 from 2 votes

Oatmeal Chocolate Chip Banana Bread

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.
Prep Time20 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 347kcal

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.

Notes

Recipe can be baked in a standard bread pan. Bake for an additional 10-15 minutes (50-55 minutes total).
The coconut tastes better in the bread if it is toasted. Be sure to toast coconut at 290° for 3-5 minutes or until golden brown.
We used a chopped up, low sugar chocolate bar for this recipe. Feel free to swap this out for your favorite dark chocolate or chocolate chips.

Nutrition

Calories: 347kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 262mg | Potassium: 445mg | Fiber: 5g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg