Description
A moist, gluten-free banana bread sweetened with maple syrup and speckled with dark chocolate chips.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/4 cup olive oil
- 1/2 cup maple syrup
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup Greek yogurt
- 2 cups oat flour (gluten free)
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup dark chocolate chips, divided
- Pinch of salt
- 1 cup unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the mashed bananas, olive oil, maple syrup, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
- In a separate bowl, combine oat flour, cinnamon, baking soda, baking powder, and salt; stir to distribute evenly.
- Add the dry ingredients to the wet mixture and fold just until incorporated, being careful not to overmix.
- Fold in half of the dark chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 45‑50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra sweetness, drizzle with a little additional maple syrup. This bread stores well at room temperature for 2 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
Keywords: banana bread, healthy, gluten free, chocolate chip, moist