Banana bread was one of the first desserts I tasted when I moved to NY back in 2008. I am not a big fan of bananas, so I was very hesitant to try. But, of course I was pleasantly surprised. It is a versatile dessert that suits the palette of so many people. Ones who like sweet, but not super sweet, who like to eat healthy and add fruits but also love the richness of chocolate. The flavor combinations are endless.
I whipped up this recipe when I was a nursing by daughter. Oatmeal is a highly promoted food for nursing mothers. So, besides having the typical quick oats or over-priced lactation cookies every day, I wanted to make something that the entire family could enjoy.
This recipe is gluten free and cakey, gooey, rich with chocolate and nuts – all things that satisfy the soul. I have eaten it warm and straight out of the fridge. It’s just so amazing any and every way. I use steel cut rolled oats and replaced refined sugar with natural sweeteners.
Best of all – I literally dump everything in my food processor (love this Ninja Food Chopper) and then straight to the loaf pan! Less dishes make me unhappy said no one ever!
After 25 mins of baking, you will be left with a gooey, moist, chocolatey, warm bread (more like a cake), that you may actually need to dig in with a spoon. The concentrated dollops of Nutella take this bread to a whole new level. You can, of course, avoid the Nutella completely, and it will still taste amazing!
Please try it quickly! You are missing out 🙂
Super Moist Dump and Go Banana Nut Bread
- Total Time: 35
- Yield: 8
Description
Super moist, perfectly sweet Banana bread that is made in a jiffy with some good old oats, walnuts and chocolate.
Ingredients
Batter
- 1 cup Oats
- 1/4 cup Maple syrup
- 1 tbsp Brown sugar (any sugar will do)
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/4 tsp Salt
- 3 Bananas
- 2 Eggs (large, see notes to make this recipe vegan)
To be added later
- 3/4 cup Walnuts, crushed by hand
- 1/3 cup Bittersweet Chocolate chips
- 3 tbsp Nutella (optional)
Instructions
- Preheat the oven to 350 degrees F (or 180 degree C).
- Add all the batter ingredients in the processor of your choice. Pulse until everything is just combined, don’t make it a smooth puree.
- Line a 9×5″ inch loaf pan with parchment paper and grease any oil/butter spray.
- Pour the batter into the pan and add Nutella (if using) and swirl it gently. Top with walnuts and chocolate chips.
- Bake for 25 mins and then let it rest for 10 mins before slicing.
- Enjoy with a cup of tea or a scoop of ice cream 🙂
Notes
- You can simply replace the use of eggs with 1/2 tsp of baking powder.
- If the bread is too jiggly, then bake for 1-2 mins more, keep checking. Don’t over bake the bread, else you will not have a gooey texture.
- If you use a blender, you may end with a smooth puree – you will then need to bake it for 5-7 more mins to ensure it is cooked through.
- I have tried this recipe with quick oats and it worked just as well. So, any oats you have will do.
- You can use oat flour as well, but then the texture will be a lot more smooth.
- You can avoid the sugar completely, if you like it less sweet.
- I love these Ghirardelli Bittersweet Chocolate Chips, the most.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Oven
Keywords: banana bread, healthy dessert, quick chocolate recipe, quick dessert, flourless banana bread, gluten free, moist banana bread, chocolate chip banana bread, walnut bread
3 Comments
Nisha
May 1, 2020 at 1:14 pmThe banana bread recipe is super cool and super easy to make nikita…..thanku so much for recommending ….
Have already made it 3 times in this lockdown ..my fanily is loving it and the best part its soooo healthy …love it !!
★★★★★
Nikita
May 9, 2020 at 9:04 pmThank you so much, Nisha! Glad you enjoyed it 🙂
helan
August 14, 2021 at 2:44 amThanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
★★★★★