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Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

Baker Bettie Breads, Breakfast, Gluten Free, Muffins and Quick Bread Loafs, Sweets, Vegan 75 Comments

Get this simple recipe for vegan gluten free banana bread using no weird ingredients, only things that you have in your pantry!

Vegan Gluten Free Banana Bread

I love my husband’s sweats. They are just so much more comfy and roomy than my own. On Saturday night I put them on before bed and then I never changed out of them. All day Sunday I lounged in his oversized cozy sweats that I went to bed in the night before. We snuggled, watched tv, took a nap, watched football, laughed, and just vegged out. And I didn’t even care how incredibly lazy that was. It felt awesome.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

My friend posted a meme on facebook the other day that said “Stop the glorification of busy.” I usually hate those things. They are usually political and people just see them somewhere and repost them without really thinking. But this one was different. This one made me really stop and think. It really is true. Why do we glorify busy? I do it all the time. Being so proud of myself for the non-stop day I had. When truly I never got to spend any quality time with my husband, or kitties, or just time to myself. I’m trying to be more conscious of that.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

This bread is a lazy day bread. Sometimes I love spending hours in the kitchen preparing baked goods. The process of creaming and sifting and measuring is therapeutic for me. But I do have days when I just want to throw everything together and be done with it. This is that kind of recipe. You literally put everything in the blender and then bake. So easy. Cleanup is a cinch. Which means more time to snuggle with your hubby, or your kitty, or your puppy, or just a blanky.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

The other really awesome thing about this bread is it is naturally vegan and gluten free. I used ground oatmeal instead of flour (just make sure your oats are certified gluten free if you are making this for someone who is gluten intolerant) and the banana and peanut butter eliminate the need for eggs or butter! I really love the flavor and the texture that the ground oatmeal brought to this bread. It makes it feel very rustic and comforting. Perfect for a lazy day on the couch with a mug of hot coffee.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

 

Note: I made this in my ninja blender. It is more of a food processor/blender hybrid. If you have a regular blender it is probably best to pulverize the oats and then mix everything together in a bowl instead. Though I have not tried it yet, I think a food processor would work well for this recipe. If the recipe is a bit too dry, try adding a few TBSP of water or non-dairy milk. It will be much thicker than a traditional banana bread and I needed no extra moisture, but depending on where you live and the humidity that day, it may be necessary. NOTE: The recipe has been edited based on some reader comments that the bread was too dry.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

Ingredients

  • 2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
  • 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
  • ½ cup peanut butter
  • ½ cup dark brown sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • non-dairy milk or water (if necessary)
  • 1½ cup chocolate chips (I used Enjoy Life mini chocolate chips)
  • banana slices for garnish if desired

Instructions

  1. Preheat oven to 350ºF.
  2. Lightly oil a loaf pan and set aside.
  3. Put oatmeal in a blender or food processor and pulse to a fine crumb.
  4. Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (it will not be completely smooth. The oatmeal will give it a grainyness and it will be very thick! Much thicker than a traditional banana bread)
  5. If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
  6. Fold in 1 cup of the chocolate chips.
  7. Pour batter into prepared loaf pan.
  8. Top with remaining ½ cup of chocolate chips and banana slices if desired.
  9. Bake for 25-30 minutes, until a toothpick comes out clean.
http://bakerbettie.com/oatmeal-peanut-butter-chocolate-chip-banana-bread/



Baker BettieOatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

Comments 75

    1. Post
      Author
      Baker Bettie

      Overall I hate being busy too. But I usually feel a little guilty on my lazy days. I need to let myself be okay with it.

  1. Karista Taylor Bennett

    What a lovely post! First, that bread looks so divine I'm pinning and posting. :) Love that it's gluten free and vegan! Love the meme… I might re-quote you on that one. We all need more lazy days. It's good for the mind, body and soul.

      1. Post
        Author
    1. Post
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  2. Eloise

    That looks amazing, great combo of flavours. And it looks so moist yet holds it shape well- nothing worse than a crumbly loaf!

    Just to point out though that you have to be very careful when sourcing oats if you are making this as gluten free for coeliacs as many of the brands aren’t gluten free- they are often cross contaminated with wheat, rye, barley etc- so make sure to check the brand you buy very carefully if you are a coeliac. There are brands around that are labelled as gluten free oats so unless gluten free is a lifestyle change and the impact won’t matter then i would stick to those if making this as a GF recipe, whereas for clean eating/paleo etc lifestyles then the gluten count would be minimal and not cause a problem.

    1. Post
      Author
      Baker Bettie

      Yes, I am very aware of that Eloise. Thanks for pointing it out. I meant to mention that, but was rushed when posting and forgot. I buy my oats in bulk from a natural grocery store and they are certified gluten free! I will edit it to remind people.

    1. Post
      Author
      Baker Bettie

      I’m so happy it makes you happy Brooke! I was really excited about how this one turned out! If you try it let me know what you think!

  3. Michelle @ The Gluten Free Wife

    Just made this recipe but the batter was super dry and the finished product is crumbly and dry. Wondering if possibly you mean 2 1/2 cups oat flour? 2 1/2 cups of actual oats makes a ton of flour and that could be why mine is dry! Other than that, I love the simplicity of ingredients and the addition of PB!

    1. Post
      Author
      Baker Bettie

      Oh no, Michelle! I’m sorry it didn’t turn out! The batter is definitely more dry than a traditional banana bread, but not crumbly. Did you bake it?

      No, I definitely meant 2 1/2 cups of oats. When it is ground into flour, it should actually be less not more. I find that 2 1/2 cups of oats makes just a little more than 2 cups of flour.

      How big were your bananas? Mine were huge! Maybe use 3 bananas? I will try and make this again this weekend and double check everything. You can also always add some almond milk if the batter is too dry.

      1. Michelle @ The Gluten Free Wife

        I will give it another go… but now that I cleaned up my measuring cups I believe I may or may not have added an extra cup of oats… haha! Well, it still tastes great! But I do think you should make it again this weekend… just because it’s never a bad thing to have lots of banana bread ;) sorry about the confusion!

  4. Afrina

    Hi!!
    Omg does this look and sound delicious ! Just one question : I have a packet of rolled oats..would those work? If so, should I grind them into flour to make 2 1/2 cups ? Or do I have to buy oatmeal? or oat flour? Please let me know so, I can make this asap ! :) thank you.

    1. Post
      Author
      Baker Bettie

      Use 2 1/2 cups of the rolled oats and grind that into a flour. It will make it less than 2 1/2 cups of flour (a little more than 2 cups) but that should be the perfect amount for the recipe!

      1. Afrina

        Thank u !! I just made this and it was delicious ! Have to stop my husband from finishing it all !! One question : how would you store this ? Thanks !

  5. Elle

    So…I tried making these in my blender. I ground the oats into a flour before I did anything else but once I mixed it all together the batter was SUPER thick! I’m thinking maybe it was because I used crunchy peanut butter (all I had). I quickly switched gears and decided to use the “dough” to make cookies instead. They turned out delicious! I even melted some semi sweet chocolate and did a little half dip on them! I’ll be sure to try this again when I get some creamy peanut butter but for now the cookies are perfect! Thanks!

    1. Post
      Author
      Baker Bettie

      YES! The batter will be very thick! That’s okay! It is supposed to be!

      I just made this again after I got your comment to double check the measurements and they are right, I used chunky peanut butter too. You should have about 1 cup of mashed banana. I will edit the recipe to reflect that.

      Glad that the cookies turned out, but try making it again sometime as bread! It won’t be a batter like consistency like normal banana bread. You will have to sort of pat it down with a spatula.

  6. Wendy

    This was way too thick for my blender, you must have a powerhouse of a blender. I dumped it into my mixer and it did perfect. My bread came out looking freak in’ awesome and tastes the same as well. It is extremely heavy and almost a gummy texture. I am wondering if I should have cooked it longer or is it normally slightly gummy since it is made from oats? I am pretty new to gluten free, so please excuse me if it sounds like a silly question.
    I felt like I was getting a cold and I thought this would be perfect for snacking on while sitting around watching tv. Thank you for sharing your recipe!

  7. Carla Walter

    I added 2T fat free sour cream as I was worried about it being too dry which I know is against the rules for this recipe but hopefully it will come out terrific. I love the no eggs and butter. I also put chopped walnuts on top vs. more chocolate chips. it was very to mix in my super mixer (thanks moms!).

      1. Post
        Author
        Baker Bettie

        I’m sorry they were crumbly Carla. I think it must depend on the humidity that day because I haven’t had the problem. Next time add a bit of moisture like nut milk or even water if needed.

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  9. Hannah

    This recipe turned out just like the photos. It was dense and delicious. I’m going to grind up oats all the time now. I used milk chocolate chips instead and I loved it. Thanks for the great recipe!

    1. Post
      Author
      Baker Bettie

      Hannah, that makes my heart sing! I love it when you try and love the recipes! Thank you so much for trying it!

    1. Post
      Author
  10. Amanda key

    I halved this recipe since i had one lowly overly ripe banana. And I made 8 muffins since my loaf pan would’ve been too big. They turned out great!! Thank you!

  11. Julie

    I followed the recipe exactly. (Adding a few TBS almond milk) and they are fabulous :)
    I used crunchy peanut butter, 2 very large bananas and made 9 large muffins.
    Use your blender for the oats, but do NOT use it for the batter unless you want the added trouble of transferring it to you stand mixer to finish it.

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  13. Autumn Bosma

    It looks really yummy! I am going to make it to enter in our county fair.. Do you have nutrition facts on it?

    1. Post
      Author
      Baker Bettie

      Just a few TBSP depending on how dry the batter is. I never need any, but some readers commented saying the batter was too dry and crumbly. Add 1 Tbsp and keep adding more TBSP if needed. I would guess 1/4 cup (4 TBSP) would be the most ever needed.

  14. Kelsie

    Seriously the best bread I have ever eaten! LOVE this recipe! I know it is super healthy but do you have an estimate on calories per slice?

    1. Justine

      I just did the math and if you get 10 slices out of it they are roughly 205 calories a piece (the peanut butter added quite a few calories. I may try this with apple sauce?) . Not bad if it’s for a dessert or breakfast though!

  15. Kelsie

    Seriously the most delicious bread I’ve ever had! LOVE this recipe! I know it’s super healthy, but any idea on the calorie count per slice? Thanks SO much for sharing!

  16. Makxine

    I just tried making this, and it’s still resting in the pan. Looks SUPER delicious. I can’t wait to eat it. How did everyone get it out of the pan? I don’t really wanna turn it onto a rack, because I feel the chocolate chips will melt all over everything. Maybe a towel? Hmm…

    1. Baker Bettie

      Definitely wait until it cools before trying to turn it out. The bread will most likely fall apart if you do it while its hot.

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  20. Rain

    Since I don’t have a powerful enough grinder, I just subbed with whole meal flour. I’ve made this thrice so far. Clearly loving it!!
    They’re my on the go breakfast for weeks on end. I bake them in muffin tins too. This recipe gets me 12 muffins of which I eat 4 on day 1 and leave the rest for the week.
    Thanks for an awesome recipe

  21. Melissa Campos

    Delicious recipe! I live in Phoenix and the dough held together beautifully with no additional water or milk. It was a little bit crumbly when slicing ti though, so I let it cool completely then put it in the refrigerator to firm up a bit. Then sliced it, put it on a platter, brought it back to room temperature and it worked perfect.

    1. Post
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  22. Michelle

    This was AMAZING! I’m thinking of trying this again, but mixing it up a little with pumpkin… or maybe applesauce and caramel chips.

    1. Post
      Author
      Baker Bettie

      I’m so glad you liked it Michelle! I think replacing the banana with pumpkin and adding caramel chips sounds absolutely fantastic! Let me know if you do it and how it tastes!

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  26. nubi

    I tried this twice and it’s delicious! It is moist and very filling. I made it with sunflower seed butter instead of peanut butter. I also added about half a cup of raw sunflower seeds too, which made it hearty. And I couldn’t mix it in the blender (after I ground the oats and dry ingredients) so I put in it a bowl and mixed it with a few table spoons of water. Also, I used frozen bananas which I think help with the moisture.

  27. Julia's Kitchen

    I make this all the time – I just use a little less sugar & chocolate chips – tastes amazing!! Thanks for sharing :)

  28. Danijela Kovac

    This just popped out of the oven and its delicious!! I didn't have chocolate chips but I ground up some nuts the texture is awesome! I love your recipes Baker Bettie :)

  29. Melanie Ann Tibert

    Is there nutrition facts for this? I'd love to make it when I visit my boyfriend, but his sister is diabetic and I would hate to exclude her, thanks!

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  32. Ann Stoutenburg

    This was delicious. I didn’t think I had any ripe bananas but then I remembered that I probably had some in the freezer (in the summer when they ripen too fast I always peel and freeze them to use in smoothies). It worked great! I added just a splash of milk and it was super moist, perfect consistency. Thanks for a great recipe!

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  34. Rickie

    I’ll never use another banana bread recipe after finding this!!!!! Thank you! I love finding REALLY awesome gluten free recipes and good grief this tops them all! Turned out more than perfect. :]

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