{NEW} Chocolate Chip Blender Banana BreadThis Bread is SERIOUSLY DELIGHTFUL!…

{NEW} Chocolate Chip Blender Banana Bread?


The ingredients, and method could not be simpler, which makes this an excellent breakfast option.

Add all of your ingredients to the blender, bake it up while you’re showering…you’ll then be beckoned back into your kitchen by a heavenly aroma, and your family will think you’re a professional Baker with superhuman capabilities!

Rachel’s Notes:
Try adding 1/2 teaspoon of cinnamon to the batter if you love cinnamon.

Also, try adding 1/2 teaspoon of pure vanilla bean extract for another flavor level.

Use any dark chocolate chips of your choice: the higher cacao percentage, the better! I really think mini chips work best for breads because they don’t overpower.

If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.

Chopped walnuts or pecans would also be a fabulous mix-in if nuts are your thing.

makes 12 servings

2 cups old fashioned rolled oats
1 tsp baking soda
1/2 tsp sea salt
3 medium, very ripe bananas
1/4 cup raw honey or pure maple syrup
2 large eggs, at room temperature
2 Tbsps melted ghee, clarified butter, or unrefined coconut oil
1/4 cup mini dark chocolate chips


Preheat your oven to 350 degrees f. and line an 8×4 inch loaf pan with parchment paper.

Place the oats and baking soda in a blender, and process until flour-like consistency.

Add in the remaining ingredients, except for the chocolate chips, and pulse for
about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.

Stir in the chocolate chips, then pour the mixture into your prepared loaf pan.

If you want to, you can sprinkle a few more chocolate chips on top.

I also set 1/2 of a sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional.

Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.

Allow your bread to cool on a rack, then slice and serve.
Refrigerate any banana bread that isn’t eaten within 24 hours. Because there are no preservatives, it needs to be wrapped



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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