A moist and chocolatey banana bread that satisfies my sweet tooth without compromising on health. This recipe is completely oil-free, gluten-free, and naturally sweetened using ripe bananas and a sugar-free sweetener. It’s easy to make and perfect for breakfast, dessert, or an energizing snack. Healthy Chocolate Banana Bread (Oil-Free, Gluten-Free)

Why You’ll Love This Recipe

I love how this chocolate banana bread manages to be indulgent and wholesome at the same time. The ripe bananas create natural sweetness and moisture, while the cocoa powder and chocolate chips give it a rich, fudgy flavor. It’s super versatile—easy to make vegan or high-protein—and it doesn’t use any oil, flour with gluten, or refined sugar. Whether I want a healthy treat or a satisfying breakfast slice, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium ripe bananas (about 12 oz/360 g total)
2 large eggs
¼ cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
⅓ cup (70 g) granular sweetener (e.g. monk fruit, brown sugar)
1 tsp vanilla extract
⅙ tsp sea salt
1½ cups (150 g) oat flour (or substitute preferred flour)
½ cup (50 g) cocoa powder
2 tsp baking powder
¼ cup (40 g) chocolate chips
Optional (high‑protein): ½ cup (50 g) protein powder replacing ½ cup flour

Directions

I preheat my oven to 350 °F (180 °C) and line an 8‑inch (20 cm) loaf pan with parchment paper or lightly grease it.
In a large bowl, I mash the ripe bananas until smooth, then mix in the nut butter and eggs until well combined.
I stir in the sweetener, vanilla extract, and salt, whisking for about 2 minutes.
Next, I add oat flour (and protein powder if using), cocoa powder, and baking powder, stirring until the batter is smooth. Then I fold in the chocolate chips.
I pour the batter into the prepared loaf pan and optionally sprinkle more chocolate chips on top.
I bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Once done, I let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes

Variations

I often make it vegan by swapping the eggs with flax or chia eggs.
For a protein boost, I replace ½ cup of flour with protein powder—vegan or casein works best.
Sometimes I toss in chopped nuts or dried fruit for added texture.
When I’m craving extra indulgence, I use dark chocolate chunks instead of chips.

storage/reheating

After cooling, I store the loaf in an airtight container. It keeps well at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When reheating, I like to warm a slice in the microwave for about 10–15 seconds—it brings back that fresh-from-the-oven feel.

FAQs

What can I use instead of oat flour?

I like using almond flour or a gluten-free all-purpose blend if I don’t have oat flour. Even regular whole wheat flour works if I’m not avoiding gluten.

Can I make this banana bread completely sugar-free?

Yes, I use a sugar-free sweetener like monk fruit or stevia. Just be sure it’s a 1:1 substitute for sugar.

How do I know when it’s fully baked?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. I avoid overbaking so the bread stays moist.

Can I make muffins with this recipe?

Definitely. I divide the batter into a lined muffin tin and bake at 350 °F (180 °C) for about 18–22 minutes.

Why does my bread come out dense?

It’s usually from over-mixing the batter. I stir just until the ingredients are combined to keep the texture light and moist.

Conclusion

This healthy chocolate banana bread is one of my go-to recipes when I want something sweet and satisfying without the guilt. It’s easy, flexible, and packed with flavor, whether I’m starting my day or winding down with a treat. I love how it turns simple ingredients into something truly special.