Chocolatey Flourless Banana Bread Recipe UK
Rated 5.0 stars by 1 users
Category
Flourless
Servings
10
Prep Time
10 minutes
Cook Time
55 hours
Calories
170
Looking for a tasty gluten-free treat?
This flourless banana bread uses ripe bananas 🍌, oats, and nut butter for a moist, dense texture.
Chunks of Whitakers chocolate 🍫 add rich flavour that makes each slice special.
It is easy to make with basic ingredients from your kitchen. No flour needed, so it suits gluten-free diets.
Bananas provide natural sweetness, while cinnamon gives a warm touch. Bake it in under an hour for fresh results.
Try this loaf for breakfast, snacks, or dessert.
Top with extra chocolate for more fun. Simple steps lead to great taste every time. 🍞
Ingredients
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3 ripe bananas, mashed
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2 large eggs
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½ cup (130g) smooth peanut butter or almond butter
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2 tbsp honey or maple syrup
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1 tsp vanilla extract
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1½ cups (135g) rolled oats, blended into oat flour
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1 tsp baking soda
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½ tsp baking powder
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Pinch of salt
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1 tsp cinnamon (optional)
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½ cup (75g) Whitakers dark chocolate
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2 tbsp chopped nuts
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Extra chocolate for the top
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1 tbsp chia or flaxseed for added fibre
Wet Ingredients
Dry Ingredients
Optional add-ins:
Directions
Preheat the oven:
Heat to 170°C (340°F).
Line a loaf tin with parchment paper.
Prepare the oat flour:
Blend rolled oats in a food processor until they resemble fine flour.
Mix the wet ingredients:
In a large bowl, whisk together mashed bananas, eggs, peanut butter (or almond butter), honey/maple syrup, and vanilla.
Combine dry ingredients:
In a separate bowl, mix oat flour, baking soda, baking powder, salt, and cinnamon.
Bring together:
Add the dry mixture into the wet mixture.
Fold gently until fully combined.
Add chocolate:
Fold in the chopped Whitakers chocolate, saving some for topping.
Bake:
Pour the batter into the lined loaf tin and sprinkle remaining chocolate on top.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool:
Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious sl;ices of Flourless Banana Bread .
Calories per serving: 170 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Banana Bread.
Serving Suggestions
Serve this banana bread warm from the oven with a cup of tea or coffee for a cosy afternoon snack. 🍵 Slice it thick and spread with extra nut butter to boost the flavour.
Pair it with fresh fruit like berries or sliced apples on the side for a light breakfast option. 🍓 Add a dollop of yoghurt for creaminess.
For dessert, top slices with whipped cream or ice cream and a drizzle of melted Whitakers chocolate. 🍫 It works well at picnics or as a quick treat in lunchboxes.
Toast leftover slices and enjoy with butter for a crunchy twist. Keep portions small for kids or share at gatherings.
Laura's Top Tips for This Recipe
I find it best if you use bananas that are really overripe with plenty of brown spots. They bring all the natural sweetness you need and keep the whole loaf super moist and tender.
When I tried it, blending the oats into a fine flour gave the best smooth crumb. Leaving them a bit coarser still works but makes the texture denser and a little more rustic.
I find it best if you fold in the Whitakers chocolate chunks right at the end and keep them fairly big. You get those lovely melty bits that make every slice feel special.
When I tried it this worked best for me: checking the loaf at around 45 minutes with a skewer and pulling it out as soon as it comes out clean.
Every oven runs differently so it’s worth watching closely to avoid it drying out.
Nutritional Information for This Recipe:
Nutrient | Amount per slice |
|---|---|
Calories | 229 kcal |
Total Fat | 10.9 g |
Saturated Fat | 3.2 g |
Cholesterol | 38 mg |
Sodium | 19 mg |
Total Carbohydrate | 28 g |
Dietary Fibre | 3.8 g |
Total Sugars | 12.6 g |
Protein | 7.6 g |
How to Store Your Homemade Flourless Banana Cake Loaf
Keep this loaf fresh with these easy tips. Store at room temperature in an airtight container for up to 3 days. 🥖
For longer life, put it in the fridge where it lasts up to 5 days. Wrap well to stop it from drying out.
To freeze, cut into slices and wrap each one in cling film or foil. Place in a freezer bag for up to 2 months. ❄️
Thaw slices at room temperature or warm them in the microwave for a few seconds. This keeps the texture moist and the chocolate chunks soft.
A Brief History of Banana Bread in the UK
Banana bread has roots in the United States from the 1930s.
It grew popular with baking soda and powder, and during the Great Depression as a way to use overripe bananas.
One early recipe showed up in a 1933 Pillsbury cookbook.
Bananas reached Britain earlier, but banana bread took time to catch on here.
Rationing after World War II made simple bakes common, though banana bread likely spread more in the late 1970s or early 1980s.
It fits afternoon tea or snacks, often with nuts or chocolate added.
In recent years, lockdowns saw a big rise in home baking of banana bread across the UK, turning it into a comfort food staple. 🍌
