Did someone say sugar free oil free chocolate chip banana bread?! I have been trying to create a recipe like this for some time now, and I am SO excited to be sharing this one. This banana bread is now only free of all processed/refined sugars, but it’s also OIL FREE too! It’s hard to come across recipes that are both sugar free, oil free, and vegan, but I finally did it!
This banana bread recipe is everything banana bread should be. It’s moist, soft, sweet, and great for a healthy breakfast, snack or dessert. Let’s get to the recipe!
How To Make A Flax Egg
The first few steps of this recipe includes making some of the ingredients we’ll need such as mashed bananas, flax eggs, oat flour, etc. Let’s start with the flax eggs.
There are many ways to replace eggs in baking. You can use applesauce, coconut oil, aquafaba, etc. One of my favorites is the flax egg though. All a “flax egg” is made of, is flax meal mixed with water – easy!
Flax has a lot of nutritional benefit too. They’re naturally high in Omega 3 fatty acids (the good kind of fat), soluble fiber, and has been recently linked to having anti-cancer properties. I often use it in baking as a good source of my Omega 3’s.
Anyways, back to the recipe! To make a flax egg, simply combine 1 TBS of flax meal powder with about 3 TBS of water. This recipe calls for 2 flax eggs, so it uses 2 TBS of flax and 6 TBS of water. Mix the flax and water in a bowl and then let it sit on the counter for about 5ish minutes. The mixture will start to “gel” a bit, which will act as our binder in the recipe.
Mixing Your Banana Bread Ingredients
The other ingredients you’ll want to prep are the oat flour and mashed bananas. I used whole rolled oats for this recipe, and a blender to grind them into flour. You can buy packaged oat flour in the store too, so if you have any of that lying around you can use that instead! I always have whole rolled oats around though, so making my own flour that way is easy.
Simply add the oats to a blender and blend on high for a few seconds until it turns to powder. I haven’t tried this recipe with coconut flour, or almond flour, but if you have any of those lying around I bet they could be swapped out. If you do a try a substitution like that and it works out, let me know!
The next step is to mash your 3 ripe bananas. This only takes a few seconds, and can be done in a large container with a fork. The final prepping step is to add your dates and non-dairy milk to a blender and blend. Once that is done, you can add that mixture to the banana bowl.
The Final Mixing Steps
These next final steps should go by fast as well. Simply add the rest of the dry ingredients to the dry mixing bowl (with oat flour). Then add the rest of your wet ingredients (including flax eggs) to the mashed banana bowl. Finally, slowly pour the wet ingredients bowl into the dry ingredients bowl and mix everything together thoroughly.
Now for the fun part! Slowly mix in your dairy-free chocolate chips. I buy my brand from Kroger or Walmart, they come in a yellow package and are pretty cheap. This recipe may be for sugar free oil free chocolate chip banana bread, but you could also make sugar free oil free… blueberry banana bread! At this point in the process, if you wanted to switch up what add-ins you use, go right ahead! You could make blueberry banana bread, walnut banana bread, raisin banana bread, etc. Simply swap out the chocolate chips for whatever add-in ingredients you want!
Pour the final mixture into a baking bread pan that was lined with parchment paper. Bake at 350F for 50-60 minutes
Sugar Free Oil Free Chocolate Chip Banana Bread
You’ll know it’s done baking when the top starts to get a slightly brown color, and cracking appears.
And that’s all there is to this recipe! You’ll notice in my baking recipes that I use flax eggs often, but I hope that it was helpful in this post to describe the process a bit more.
Everything about this sugar free oil free chocolate chip banana bread recipe is natural, and whole foods plant based, which is why I love it. It’s sweetened naturally from fruit (bananas and dates) and fruit alone. It contains no oil, so it is virtually fat-free and free of all processed ingredients. Just plain, simple, whole plant foods.
I think the thing I love most about cooking this way, is that I can eat as much as I want without concern. If you ate half this loaf in one sitting you’d be eating some bananas, some oats, a bit of flax, a tiny bit of chocolate, but that’s it. The more I eat this way the better I continue to feel, so I hope that for anyone who tries this recipe it makes them feel good too!
If you share this sugar free oil free chocolate chip banana bread recipe or try it I’d love to get a comment from you. Let me know how it is!
- 3 ripe bananas
- 2 TBS of flax seed meal + 6 TBS of water
- 2½ cups of whole rolled oats (or 2 cups of your choice of flour)
- ½ cup of pitted dates*
- ½ cup of unsweetened plant milk (I used soy milk)
- 1½ tsp of vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- scant ½ tsp salt
- ¼ cup of dairy-free cocoa nibs
- Preheat oven to 350 F and line a bread pan with parchment paper
- Mix the flax seed meal and water together in a bowl - set aside for 5-10 minutes*
- If using whole rolled oats, add them to a blender and blend on high for a few seconds to make oat flour
- Combine all dry ingredients to a bowl and mix well
- Add the bananas to a large mixing bowl and mash them with a fork
- Add the dates and plant milk to a blender and blend on high to combine - then pour it in the banana bowl
- Combine the rest of the wet ingredients together, including the flax eggs mixture
- Add the wet ingredients to the dry ingredients and mix thoroughly
- Add the chocolate chips last and mix to combine with the rest of the batter
- Pour your batter into your bread pan and bake for 50-60 minutes. It will be done when it starts to get brown and the top has cracks - or when a knife inserted comes out clean
*I've never tried this recipe with a different kind of flour, but I imagine that almond flour, coconut flour, or other similar flour will work well too.
* If you like things less sweet, you can use as little as ¼ cup of dates. For more sweetness, use 1 cup of dates.
*I recommend letting the bread cool for at least 20-30 minutes before serving, so it is easier to cut