sugar free oil free choclate chip banana bread
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5 from 1 vote

Sugar Free Oil Free Chocolate Chip Banana Bread

Sugar free oil free chocolate chip banana bread! This is a vegan, whole foods plant based dessert that is made from only healthy ingredients. None of the bad stuff. Just simple good, moist, soft banana bread.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Author: Spartan Life


  • 3 ripe bananas
  • 2 TBS of flax seed meal + 6 TBS of water
  • 2 1/2 cups of whole rolled oats or 2 cups of your choice of flour
  • 1/2 cup of pitted dates*
  • ½ cup of unsweetened plant milk I used soy milk
  • 1 1/2 tsp of vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • scant ½ tsp salt
  • 1/4 cup of dairy-free chocolate chips


  • 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


*Leaving the flax meal and water mixture to sit for a few minutes allows it to "gel" acting as a great binder for vegan baking.
*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 1/4 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