Flourless Vegan Double Chocolate Banana Bread
Flourless Vegan Double Chocolate Banana Bread- made in a blender with rolled oats and cocoa powder, you would never guess this banana bread is gluten-free and oil-free!
It’s been a hot minute since I’ve shared a flourless recipe with y’all. I know not everyone agrees with me on my definition of flourless…some people think that means it should be grain-free, but I personally think if you’re not using flour then technically it’s flourless, right?
Any who. I wanted to make a chocolate version of my Flourless Vegan Gluten-free Oatmeal Banana Bread so here she be! Thanks to the texture of the cocoa powder, I was able to make this one without the coconut oil too. So now we have another oil-free recipe we can add to the repertoire for my oil-free peeps.
If you’ve never tried using your blender for baking, I highly recommend giving it a go. All you have to do is throw everything in, blend until smooth and it’s ready to bake. It makes clean-up so easy which is always a plus.
I have a Vitamix which helps break down the oats so that it looks just like it would had I used flour. But you don’t need a high speed blender to make this recipe. It will work with a regular blender so long as you are sure you layer the wet ingredients in first so that it blends well. That’s the trick for best results!
There might be larger bits of oats in the bread which will give it more of an oatmeal texture but it will still taste great. If all you have is oat flour, you can also sub that in equal amounts and add it to the blender as you would the oats.
Flourless Vegan Double Chocolate Banana Bread
Yield: 1 loaf // 8 pieces
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Ingredients:
- 2 medium-size ripe bananas (about 1 cup mashed)
- 1/4 cup pure maple syrup
- 3/4 cup unsweetened almond milk + 1 tablespoon apple cider vinegar
- 1/2 cup natural creamy unsalted peanut butter
- 2 teaspoons vanilla extract
- 2 cups rolled oats*
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt (omit if using salted peanut butter)
- 1/2 cup dairy-free dark chocolate chips
Directions:
Preheat the oven to 350°F then lightly grease a loaf (or muffin) pan.
Combine milk and apple cider vinegar in a measuring cup and set aside for a few minutes.
In a blender, combine all ingredients in the order listed (except chocolate chips). Make sure to put the wet ingredients first otherwise the batter will become too thick for your blender. Blender for about 10 seconds, until smooth. Pour the batter out into the loaf pan and shake until evenly distributed. You may need a spatula to help scrape the batter out of the blender.
Bake in the oven for about 45 minutes, until a knife comes out clean when stuck into the center. Allow to cool for at least 30 minutes. Serve with melted peanut butter (optional), and enjoy!
*Be sure to use certified gluten-free oats for allergies. I have a Vitamix which is a high speed blender that can obliterate the oats. A regular blender will work, just note the texture will be slightly lumpy. It will still taste delicious though!
Leftovers are best kept in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Goodness, this looks DELICIOUS. I’m definitely going to make it. I have your cardamom vanilla cake and banana bread on deck currently, and they’re PERFECT for breakfast or a snack. I am a huge fan of your recipes! Keep ’em coming!
Aw thank you so much, Kaitlyn! <3
Can I use 1/2 cup creamy almond butter????
Yes! That will work the same. :)
Ahhhh this looks so good! I’m had such a hankering for banana bread lately – I need to get in the kitchen and make this asap! Especially with the drippy peanut butter for serving!
This looks awesome! Sometimes it sucks having a peanut allergy though when you need to use like $7 worth of almond butter in a recipe lol! But I bet this loaf is sooo worth it!
Oh that does suck! Why does almond butter have to be so dang expensive?!
In my mind it’s flourless if it doesn’t have flour too…I love the addition of the oats! I have everything I need for this bread and see it happening very soon!
I made this last night after seeing it on Instagram for National Peanut Butter Day. I used 1/2 almond butter and 1/2 peanut butter because it’s what I had on hand – delicious! My kids and husband loved it! I loved only having to wash the blender. Thank you!
I’m s glad it was a hit! Thank you for the feedback!
Great minds think alike – I have a chocolate banana bread coming to my blog soon! But mine’s not flourless and uses almond butter, so they’re still different. But I absolutely love using oats for banana bread. Something about banana baked with oats is just so good. My apple oat banana bread recipe is one of my favorites!
I am seriously LOVING the ingredients in this bread! I’m definitely going to keep this in mind for snacks for next week :)
Oh my!! This one looks SO delicious. I saw it on your Insta but looking through the ingredient list I am sold! Gotta buy some bananas to let them ripen so I can make this!
This recipe is SO, SO good! My 6 year old and her friend made it with me today and we all loved it. Do you think you could make a non-chocolate version? If so, what would you sub for the cocoa powder to get the same consistently? More oats?
I’m so happy you all enjoyed it! :)
Here is a non-chocolate version: https://www.makingthymeforhealth.com/flourless-vegan-gluten-free-oatmeal-banana-bread/
My husband loved it, he loves ‘all things chocolate’. I didn’t have all the ingredients so I halved the recipe(only had one banana) and used Cacao,rice malt syrup, crunchy peanut butter and sultanas instead of choc bits. I put them in muffin tins so I could freeze any left over. Well there were none left over,so I’d say it was a success. Thanks so much for the recipe.Can’t get enough of your vegan recipes!
Is the bake time altered if baking two loafs at a time?
Hi Kate, it should be the same. If anything you may have to cook them a little longer but not by much.
Very nice! With a very nice intense cocoa taste! Thank you for your recipes!
Probably a stupid question but am new to baking…can I use porridge oats instead of rolled oats? :)
Not a stupid question at all! I’m not sure exactly what porridge oats are though so I’m not sure how to answer the question. Sorry!
Thank you! I think the difference is that porridge outs are crushed further so are more powdery than rolled oats which are still whole. Perhaps that would affect the texture maybe…
Ah ok! Thank you for clarifying that for me. I would say it’s probably best to stick with rolled oats to be safe. But I use a Vitamix (a high speed blender) which breaks down the oats really well. If you have a regular blender then you may want to try using oat flour or blending the oats to a flour first. I hope that helps!
I would simply like to thank you for sharing this amazing recipe! As I was making it, I went personalizing and adjusting it, but mostly sticking to the recipe. When I took a first try, I was mind-blown by the amazing flavor, and taken back to my childhood, and the taste of my mother’s family-recipe chocolate cake! This was super convenient to make, and didn’t dirty my entire kitchen! Will definitely be making this recipe again soon, thanks so much for sharing!
That makes me so happy to hear! Thank you for the kind review!
Buena tarde , saludos.
No la he podio hacer pues aquí dice esto y no se a que se refiere?
1/2 taza + 2 cucharadas de cacao en polvo sin azúcar
1/2 cup + 2 tablespoons unsweetened cocoa powder
??????????
That’s correct. :)
Do you know how many calories are there?
Thank you :)
Superb taste!! Greetings from Nigeria.
Thank you! :)
Hi, I won’t use my blender but my food processor, you don’t pulverize the oats first, right ? It’s kinda of weird to add everything in the blender . Should I use my blender instead of my food processor ? Will it have the right consistency ? It’s just my blender is narrow and not that powerful . I mean it works fine . Thank you.
If you don’t have a high speed blender then I would recommend using oat flour. You could make your own oat four in the blender or food processor but it likely won’t get a nice fine texture which will affect the resulting texture of the banana bread. But if you’re ok with that then that will work the same. You’ll need to combine the dry ingredients in a bowl and the wet ingredients in a separate bowl and make sure to finely mash the banana. Then add the dry to the wet ingredients, stir to combine and bake as directed.
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I’ve made this twice and it’s amazing. I don’t blend it out of paranoia re: overblending quick breads, but maybe next time I’ll get up the nerve! I use traditional separate mixing of dries and wets and then combine until just blended. I have a struggle oven with alt flour baking, so I have to bake it at least 30 minutes longer and cover the top with foil — so also I’ll be trying it converted to muffins. Thank you! It’s especially great when you don’t have eggs but want a treat loaf.
looks great but can i make nut free?
Yes! You can use equal amounts melted coconut oil, tahini or sunflower seed butter. If you use tahini or sunflower seed butter make sure they are well stirred and drippy. You don’t want hard chunks otherwise it won’t incorporate evenly. :)
I used stevia as a sweetener and some remaining quinoa flour (maybe about half a cup) and the loaf came out beautifully! Thank you for the recipe and I was happy to only need to purchase chocolate chips. I will definitely be making this again to satisfy my sweet tooth with whole foods.
Tried to make it in a blender but it started smoking. Had to stop. Im amazed and happy there are no eggs as I’m allergic.
Waiting for the blender to cool down before continuing. If I wait too long will I miss the window of the baking soda and vinegar chemical reaction?
Made this tonight and it definitely satisfied the chocolate craving. I also used a Vitamix but it had trouble catching and blending everything together…leading me to add about another 1/4 cup of milk. I found it to not quite be sweet enough, so maybe next time would double the maple syrup instead of adding milk. Omitted salt as instructed (because I used salted peanut butter), but would also add additional salt next time. Overall a good gluten free/vegan loaf bread with good texture. Will definitely make again with above tweaks.
Thanks for the feedback, DeeAnn! It’s possible that your bananas were too small which is why there wasn’t enough moisture for blending. If you can use bigger bananas next time (you want at least 1 cup when mashed) that will help improve the texture and make it a touch sweeter, although you might still prefer a sweeter taste. Hopefully that helps!
If not worried about it being flourless, could I use 2 cups flour in place of the oats?
Yes definitely! So long as it’s an all-purpose flour, it should work the same. I would recommend mashing the bananas by hand and mixing everything together in a bowl rather than the blender. :)