Chocolate Chip Banana Bread

Share This Post

Chocolate Chip Banana Bread

Course: Desserts
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 200-300, Under 250
Servings: 12
Calories: 227kcal


  • 1/3 cup Extra Virgin Olive Oil (divided)
  • 1 Banana (ripe, mashed)
  • 1/4 cup Maple Syrup
  • 1/2 cup Oat Milk (unsweetened)
  • 2 tbsps Ground Flax Seed
  • 2 cups Chickpea Flour
  • 1 tbsp Baking Powder
  • 1/2 cup Dark Chocolate Chips (divided)


  • Preheat the oven to 350ºF (175ºC) and brush a loaf pan with a bit of the olive oil.
  • In a large bowl, combine the remaining oil, banana, maple syrup, oat milk, and ground flax.
  • In a separate bowl, combine the chickpea flour and baking powder. Add the dry ingredients to the wet batter and mix until combined. Fold in 3/4 of the chocolate chips.
  • Pour the batter into the loaf pan and top with the remaining chocolate chips. Bake for 30 to 35 minutes, or until a knife inserted into the middle comes out clean.
  • Let cool completely before slicing. Enjoy!


  • Leftovers

    Refrigerate in an airtight wrap or container for up to one week.
  • Serving Size

    One serving is equal to one slice of banana bread.
  • Additional Toppings

    Serve with maple syrup, a dab of butter or coconut oil, ice cream or whipped coconut cream.
  • More Flavor

    Add vanilla extract, sea salt and/or chopped nuts.
  • No Chickpea Flour

    Use all purpose gluten-free flour instead.
  • Chickpea Flour

    This recipe was developed and tested using Bob’s Red Mill Garbanzo Bean (Chickpea) Flour. Results may vary if using another type of flour.


Serving: 12g | Calories: 227kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Cholesterol: 0mg | Sodium: 137mg | Fiber: 3g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg

More To Explore

fREE: weight loss that lasts cheatsheet