Chocolate Chip Banana Bread

First, let me say I’m not an avid baker. Occasionally, I will try baking recipes that appeal to me, and most of the time, I end up disappointed. Pretty sure it’s user error! BUT, here comes this banana bread that I just couldn’t resist. It’s gluten free, dairy free, oil free, and packed with all sorts of lovely banana, pumpkin spice flavor. Moist and slightly chewy. Leave it naked or add the chocolate chips and walnuts…up to you!

I made a few modifications to this original recipe from Chocolate Covered Katie.

Prep time: 5 minutes

Cook time: 40 minutes

Makes one 9 x 5 loaf


  • 2 cups oat flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
  • 1-1/2 cups mashed, overripe bananas (about 4 medium bananas)
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup or agave
  • 1/3 cup applesauce OR non-dairy milk of choice
  • 2 tsp pure vanilla extract
  • 1/3 cup chocolate chips, optional
  • 1/3 cup roughly chopped walnuts or pecans, optional


  1. Preheat oven to 350 F.
  2. Use a little coconut oil or parchment line a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients, except chocolate chips.
  3. Mash bananas in medium size bowl first, then whisk all other liquid ingredients in the same bowl.
  4. Pour wet into dry and mix thoroughly into a batter. Smooth batter into the prepared pan. If using, press the chocolate chips and walnuts into the top of the batter.
  5. Bake on the center rack 30 minutes, then keep the oven door closed, turn off the heat and leave bread in the closed oven for 10 more minutes. Let cool completely, at least 1 hour, then cover and refrigerate overnight.
  6. Leftovers can be sliced and frozen if desired.
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