This moist, gluten free banana bread is loaded with dark chocolate chips and walnuts, and takes just 20 minutes to prep! Made with healthier ingredients like oat flour, maple syrup, and Greek yogurt, this healthy chunky monkey banana bread is a one bowl recipe that’s easy to make and even easier to love.

WHY I MADE THIS GLUTEN FREE BANANA BREAD RECIPE

Do you remember my Healthy Chocolate Chip Banana Bread recipe from earlier this year? I was pretty blown away by how AMAZING that recipe turned out (who knew that oat flour and Greek yogurt makes banana bread sooo moist and tender). I wanted to make it again this week but I wanted to do something special with it…

We always have some speckled bananas laying around because I’m one of those weirdos who can only enjoy bananas when they’re a very specific ripeness. I like when they have just a little bit of green on them still so that they still maintain their firmness and don’t taste too sweet.

And bananas really only maintain that perfect balance for like a day or two. Once they get a bit too ripe for snacking on, then at that point I’m just going to let them get super brown and use them for banana bread instead.

And this time when I made banana bread, here’s exactly what I did: added an extra helping of vanilla extract, which brings out so many amazing flavors and depth, and I added walnuts, because walnuts are a great, underrated source of omega-3’s and we should all be enjoying them more often!

I know some people feel strongly about nuts in their banana bread, which is why I created this separate recipe for my walnut lovers only. This banana bread is moist, delicious, and I love the way it looks when you add a sliced banana on top along with some chopped walnuts and dark chocolate chips.

I can’t wait for you to try this recipe! When you do, be sure to leave a comment and review so I can see how much you loved it. Enjoy!

MY CHUNKY MONKEY BANANA BREAD RECIPE

The full instructions on how to make this gluten free chunky monkey 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: Preheat your oven to 350°F and line a loaf pan with parchment paper.
• Mash the bananas and add ingredients: In a large bowl, mash the ripe bananas and mix in the olive oil and maple syrup until combined.
• Add more wet ingredients: Mix in the eggs and vanilla extract. 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 and walnuts: Gently stir in half of the dark chocolate chips and half of the chopped walnuts.
• Pour: Transfer the batter into your prepared loaf pan, and cover with more chocolate chips and walnuts.
• Toppings: Decorate the top with an additional sliced banana, and a sprinkling of chocolate chips and walnuts.
• Bake: Until done. The bread is ready when a toothpick inserted in the center comes out mostly clean.

WALNUT 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 walnut 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.
• 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.
• Walnuts: Adds a subtle crunchy and chunky texture to the banana bread that I really, really like! This wouldn’t be chunky monkey banana bread without walnuts.

HOW LONG DOES THIS HEALTHY BANANA BREAD TAKE TO MAKE?

This chunky monkey 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 HEALTHY BANANA BREAD?

Store leftover banana bread in an airtight container at room temperature, out of direct sunlight, for up to 2 days. After that, place it in the fridge for up to 5 days.

CHOCOLATE CHIP WALNUT BANANA BREAD FAQ

1. Is this banana bread actually healthy?
Compared to traditional banana bread, yes! This healthy banana bread recipe skips refined flour and sugar in favor of oat flour and maple syrup. It’s still a treat for sure, so think of it more as a “healthier swap” rather than a health food.

2. Can I use all-purpose flour instead of oat flour?
Yes, you can use all purpose flour as a 1:1 swap. Just note that using all purpose flour will no longer make this recipe gluten-free.

3. Where can I find oat flour? Can I make my own?
You can find oat flour in most grocery stores in the same aisle where they sell traditional flour, and other baking ingredients. Oat flour can be expensive though, so it’s more cost-effective to just make your own. All you need to do is blend rolled oats in a food processor or blender until they’re finely ground, and that’s it! You just made oat flour.

4. How ripe should the bananas be?
The riper, the better. Look for bananas with lots of brown spots. Ripe bananas like these are sweeter and mash more easily, which gives you better flavor and adds moisture to the end result.

For the banana that gets placed on top of the banana bread, I prefer using a yellow banana that isn’t so ripe. I find that it holds up better when baking and doesn’t fall apart so easily.

5. Can I make this banana bread recipe without dairy?
Yes you can, just swap the Greek yogurt for a dairy free yogurt alternative (like coconut or almond-based yogurt).

6. Can I use a different sweetener instead of maple syrup?
Honey works well as a 1:1 substitute, but it may affect the taste a bit.

7. Can I leave out the nuts or chocolate chips in this recipe?
Absolutely! Both are easy to omit or swap for something else like dried fruit, seeds, or a different type of chocolate.

8. How do I know when the banana bread is done baking?
Insert a toothpick into the center of the banana bread at around the 50 minute mark. You’ll know the banana bread is done when the toothpick comes out clean or with just a few moist crumbs. Make sure you push the toothpick through so that it reaches the middle of the bread so you get an accurate measure of whether or not it’s finished baking.

9. Why do I need to cool the bread for a full hour before slicing it?
Banana bread continues to set as it cools, so it needs time to firm up before slicing. If you cut into it too early, the bread may come out dense and gummy instead of light and fluffy.

10. How should I store leftovers?
Store leftover banana bread in an airtight container at room temperature, out of direct sunlight, for up to 2 days. After that, place it in the fridge for up to 5 days.

11. Can I freeze this banana bread?
Yes, you can freeze it after it’s baked! I recommend slicing it first, and tightly wrapping the slices in plastic wrap or parchment paper. Place that in an airtight container bag and freeze for up to 3 months. Thaw at room temperature and enjoy as-is or warm up in a microwave or toaster oven.

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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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