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Slice of Blender Banana Bread on countertop.
Erin Antoniak

Blender Banana Bread

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This blender banana bread is made with rolled oats, ripe bananas, and chocolate chips for a healthy, gluten-free loaf that comes together in minutes, no mixing bowls required!
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 261
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 eggs
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 small very ripe bananas
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350F and grease 9x5 baking dish.
  2. Place all ingredients except chocolate chips in blender in order as listed.
  3. Blend, using toggle to push down, for 10 seconds but not much longer or will over-blend and cause bread to deflate. Let batter rest for 5 minutes before stirring in chocolate chips.
  4. Bake for 25-27 minutes or until toothpick inserted comes out clean.

Nutrition

Calories: 261kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 212mgPotassium: 284mgFiber: 3gSugar: 23gVitamin A: 79IUVitamin C: 3mgCalcium: 77mgIron: 1mg

Notes

Key Tips:
Blend for 10 seconds ONLY — over-blending causes the bread to deflate and go dense. Use the tamper to push ingredients down if needed.
Let batter rest for 5 minutes before stirring in chocolate chips. This step is important for texture!
Use very ripe (very brown) bananas for the best flavor and natural sweetness.
Storage: Store wrapped at room temperature for up to 2 days, in the fridge for up to 5 days, or slice and freeze for up to 3 months. Reheat directly from frozen in the toaster or microwave.

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