These Oat Chocolate Chip Banana Breads are another classic Eat Well With Sari recipe that I recently made again! The perfect mix between banana bread and an oatmeal bake. These can be made in muffins, mini loaves (as pictured) or a full loaf. I love the mini loaves because they are just so dang cute. I linked the mini loaf pan here. It is gluten free and dairy free and certainly a healthy option! These are a great snack, side with breakfast or even dessert. I love spreading peanut butter on top of a slice too. So delicious!

CategoryBreakfast, Banana Bread, Dessert, Gluten Free, Snacks

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:

2 Mashed ripe bananas

2 Eggs

2 tbsp Oil (Melted/Liquid Coconut Oil or Avocado Oil work great)

2 tbsp Pure Maple Syrup

1 tsp Pure Vanilla Extract

2 tbsp Coconut Sugar

1.30 cups Oat Flour (I use Gluten Free) 1.3= 1+1/3

⅔ cup Rolled Oats

1 tsp Baking soda

1 tsp Cinnamon

½ cup Dark Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Mash ripe bananas well. Add into a large mixing bowl. Crack in eggs and mix again until eggs are fully whisked. Pour in maple syrup, oil and vanilla. Mix again.

Fold in oat flour, oats, coconut sugar, cinnamon and baking soda. Mix well until all ingredients are combined. Add in chocolate chips and mix again.

Grease a muffin tray or loaf pan with coconut oil spray. Evenly distribute batter in the sections. Sprinkle more chocolate chips or oats on top if you wish.

For MIni Loaves - Bake for 25 minutes.

For Muffins - Bake for 20 minutes.

For Large Loaf - Bake for 55 minutes.

Let cool and enjoy!

If you loved this Oat Chocolate Chip Banana Bread, make sure to check out some of my other recipes!

Ingredients