This healthy chocolate chip banana bread recipe is moist, tender, and packed with dark chocolate chips! Made with oat flour, olive oil, maple syrup, and Greek yogurt, this wholesome, gluten free banana loaf tastes just as indulgent as the traditional versions. Perfect for breakfast, snacking, or dessert.

WHY I MADE THIS OAT FLOUR CHOCOLATE CHIP BANANA BREAD

Are we surprised that I don’t have a recipe like this already on my site? Maybe just a little bit…

After all, I love My Mom’s Banana Bread recipe, my Gluten Free Banana Bread recipe, and of course my Banana Carrot Bread recipe. Creating a chocolate chip banana bread just seemed like an easy addition to that line up, and I’m so glad I finally got around to making it!

This chocolate chip banana bread is made with better-for-you ingredients like olive oil, maple syrup, and Greek yogurt to create a moist and tender banana loaf that is lightly sweetened and bursting with chocolate chips in every bite.

This might be my new favorite way to make banana bread. The flavors of banana, chocolate, and vanilla already go so well together, so I know you all are going to love this recipe as much as I do. Be sure to use at least 70% dark chocolate for this recipe to get the most benefits, and to reduce the overall sugar content. I think mini chocolate chips distribute best, so I recommend using those, too!

This is one of those healthy recipes that truly tastes as good as if looks! I hope you all give it a try, and if you do be sure to leave a rating and a comment. I’d love to hear what you have to say!

MY CHOCOLATE CHIP BANANA BREAD RECIPE

The full instructions on how to make this healthy chocolate chip banana bread is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Preheat and prep: Heat your oven to 350°F and line a loaf pan with parchment paper.
• Mix the wet ingredients: In a large bowl, mash the ripe bananas and mix in the olive oil and maple syrup until combined.
• More wet ingredients: Mix in the eggs and vanilla extract until fully incorporated. Gently fold in the Greek yogurt until no streaks remain.
• Add the dry ingredients: Fold in the oat flour, cinnamon, and salt until just incorporated.
• Fold in the chocolate chips: Gently stir in half of the dark chocolate chips.
• Pour: Transfer the batter into your prepared loaf pan, and cover in more chocolate chips.
• Bake: Until done. The bread is ready when a toothpick inserted in the center comes out mostly clean.

HEALTHY BANANA BREAD KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this healthy chocolate chip banana bread at home:

• Ripe bananas: The star ingredient of any banana bread recipe! Make sure to use bananas that are quite brown, or have lots of dark brown spots on them. The riper the banana, the sweeter and more flavorful your bread will be!
• Olive oil: Adds moisture and richness to the bread, replacing the butter you’d find in a traditional banana bread recipe. It also keeps the loaf tender without making it too dense or weighing it down.
• Maple syrup: A natural ingredient that adds sweetness while also contributing to the moist, tender crumb.
• Eggs: Act as a binder, holding all of the ingredients together and giving the bread structure and lift. Room temperature eggs blend more evenly into the batter for a smoother, more consistent texture.
• Vanilla extract: Enhances and rounds out all of the other flavors in the bread, which complements both the banana and chocolate.
• Greek yogurt: Adds moisture, tenderness, and a subtle tang that balances the sweetness of the bananas and maple syrup.
• Oat flour: The hearty base of the bread, replacing traditional all purpose flour. Oat flour gives the loaf a tender, slightly dense crumb with a mild, nutty flavor. Be sure to use a gluten free oat flour to keep this recipe 100% gluten free.
• Cinnamon: Adds a warm, cozy spice that pairs beautifully with the banana flavor!
• Dark chocolate chips: Adds rich pockets of melted chocolate throughout the loaf to make every single bite delicious. Half of the chocolate chips are folded into the batter and the other half is sprinkled on top for a beautiful finish. Using a super duper dark chocolate like Pascha’s helps reduce the overall sugar content of this healthy banana bread recipe.

HOW LONG DOES THIS GLUTEN FREE CHOCOLATE CHIP BANANA BREAD TAKE TO MAKE?

This chocolate chip banana bread recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 20 mins
• Bake time: 1 hour

In total, this gluten free chocolate chip banana great will take about 1 hour and 20 minutes to make!

HOW TO STORE THIS BANANA CHOCOLATE CHIP BREAD?

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Note that the loaf will start to dry out the longer it is stored in the fridge.

You can also freeze individual slices for up to 2 months! Just wrap each slice in parchment and place in a freezer bag to store them in the freezer. Defrost at room temperature before enjoying again.

CHOCOLATE CHIP BANANA BREAD FAQ

1. Exactly how ripe do my bananas need to be?

The riper your bananas, the better! Fully brown bananas are best, because they are sweeter, softer, and much easier to mash, which means more natural sweetness and moisture in your bread. You can also use bananas that have lots of brown speckles on them, too.

2. Can I use a different flour instead of oat flour?

Oat flour works best for this recipe because it gives the bread a tender, moist crumb. If you need a substitute, all purpose flour or gluten free flour may work too, but it will change the texture and density of the banana bread.

3. Is this chocolate chip banana bread recipe gluten free?

Yes, it is! Oat flour is naturally gluten free, but note that oats are often processed in facilities that also handle wheat. If you have a gluten intolerance or allergy, make sure to use a certified gluten free oat flour to be safe.

4. Can I make my own oat flour?

Absolutely! All you have to do is add rolled oats to a blender or food processor and blend them until a fine flour forms. Just make sure to use certified gluten free oats if you have a gluten intolerance or allergy.

5. What does the Greek yogurt do in this recipe?

Greek yogurt adds moisture and a subtle tang that balances the sweetness of the bananas and maple syrup. Ever since I started adding Greek yogurt to my banana bread recipes, I’ve noticed that my loaves come out super fluffy every time!

6. Can I substitute the Greek yogurt with something else?

Sure! A dairy free yogurt works great as a 1:1 swap. Sour cream is another option if you’re not dairy free.

7. Why does this banana bread recipe have both baking soda and baking powder?

Both are leavening agents, but they work slightly differently. Baking soda reacts with the acidic ingredients in the batter (like the yogurt) to help the bread rise, while baking powder provides even more lift. Using them together gives the bread the best texture and rise!

8. Can I use a different oil instead of olive oil?

Sure! I haven’t tried it, but melted coconut oil or avocado oil both work well as a 1:1 substitute. Olive oil has a very mild flavor in baked goods, so you won’t taste it at all, by the way.

9. Can I use regular chocolate chips instead of dark chocolate?

Yes, any chocolate chips you enjoy will work here. That said, dark chocolate chips (especially a super dark chocolate brand like Pascha’s) reduces the overall sugar content recipe without sacrificing any of that delicious chocolate flavor.

10. How do I know when the banana bread is done?

You’ll notice that the loaf has risen, and has a beautiful dark golden color on top. My loaf took about an hour to bake, but every oven is different.

Start checking the loaf at the 50 minute mark by inserting a toothpick into the center. If it comes out clean, or with just a few moist crumbs, it’s ready! If it comes out with wet batter, give it another 5–10 minutes and check again.

11. How should I store the banana bread?

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Note that the loaf will start to dry out the longer it is stored in the fridge.

You can also freeze individual slices for up to 2 months! Just wrap each slice in parchment and place in a freezer bag to store them in the freezer. Defrost at room temperature before enjoying again.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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