Chocolate Banana Loaf

Copied entirely from The Baker Mama.


  • 3 medium ripe bananas (about 1¼ cups if mashed)
  • 2 cups oats (rolled or quick-cooking)
  • ½ cup unsweetened cocoa powder
  • ¼ cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cup cold water
  • 1 cup semi-sweet chocolate chips (plus more for on top)


Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.

Add all ingredients, except the chocolate chips, to a blender and blend until smooth and well combined. Stir the chocolate chips into the batter.

Pour the batter into the prepared loaf pan. Garnish the top with more chocolate chips, if desired. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs on it.

Let loaf cool completely in the pan. Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.

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