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!

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.

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!
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!
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!

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!

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- made in a blender with rolled oats and cocoa powder, you would never guess this banana bread is gluten-free and oil-free!

Flourless Vegan Double Chocolate Banana Bread

Yield: 1 loaf // 8 pieces

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

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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