Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with all-purpose flour or whole wheat flour. However, the texture may vary slightly, with all-purpose flour providing a lighter crumb and whole wheat flour making it denser.

How can I make this banana bread vegan?

To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Also, ensure your chocolate chips are dairy-free.

Why is my banana bread too dense or dry?

Overmixing the batter can lead to dense bread. Also, ensure your bananas are very ripe, and measure the oat flour correctly. If needed, add a splash of almond milk to loosen the batter.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or shredded coconut make great additions. Just fold them in with the chocolate chips.

Healthier Chocolate Chip Banana Bread

Name: Healthier Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 ripe bananas; 2 eggs; 2 cups oat flour; ½ cup coconut sugar; ¼ cup avocado oil (or melted coconut oil); ¼ teaspoon sea salt; 1 teaspoon baking soda; Few shakes of cinnamon; ½ cup chocolate chips (plus extra for topping)

Description

This Healthier Chocolate Chip Banana Bread is a gluten-free, dairy-free twist on the classic, made with oat flour, coconut sugar, and avocado oil. It’s naturally sweet, soft, and packed with melty chocolate chips, making it a perfect breakfast, snack, or dessert for those looking for a more nutritious treat.

Ingredients

Scale

3 ripe bananas
2 eggs
2 cups oat flour
½ cup coconut sugar
¼ cup avocado oil (or melted coconut oil)
¼ teaspoon sea salt
1 teaspoon baking soda
Few shakes of cinnamon
½ cup chocolate chips (plus extra for topping)

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Instructions

Preheat the oven and prepare the pan: Set the oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking.
Mash the bananas: In a large mixing bowl, use a fork to mash the ripe bananas until smooth, leaving some small lumps for texture.
Combine the wet ingredients: Add the eggs, oil, and coconut sugar to the mashed bananas, whisking until well blended and smooth.
Incorporate the dry ingredients: Stir in the oat flour, sea salt, baking soda, and cinnamon, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the chocolate chips: Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter. Reserve a handful for sprinkling on top.
Transfer to the loaf pan: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips over the top for extra sweetness.
Bake the banana bread: Place the loaf in the preheated oven and bake for 50-55 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.
Cool before slicing: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to prevent crumbling.

Notes

If the top browns too quickly, cover the loaf loosely with foil during the last 15 minutes of baking.
Swap oat flour for whole wheat or all-purpose flour if needed.
Add ½ cup chopped walnuts or pecans for extra crunch.
For a lower sugar option, reduce the coconut sugar to ⅓ cup or use a sugar-free sweetener.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 120mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg