Flourless Banana Bread with Chocolate and Nuts Recipe

I absolutely love this Flourless Banana Bread with Chocolate and Nuts Recipe because it’s the perfect balance of rich peanut butter, sweet ripe bananas, and indulgent chocolate, all without any flour! It’s a fantastic option when you want a delicious treat that’s a little kinder on your pantry staples or if you’re avoiding gluten. When I first tried this, I was amazed at how moist and flavorful it turned out—no flour needed!

You’ll find that this recipe works wonderfully as an afternoon snack, a quick breakfast, or even a comforting dessert. The nuts add just the right crunch, while the chocolate melts beautifully on top, creating little pockets of gooey goodness. Trust me, once you make this Flourless Banana Bread with Chocolate and Nuts Recipe, it’ll become a go-to in your baking repertoire.

this …

Ingredients You’ll Need

These ingredients come together beautifully to make a moist, flavorful loaf that’s both rich and naturally sweet. When picking bananas, go for those really ripe spots—you want them extra soft for the best flavor and texture.

• Ripe Bananas: The riper, the better—they add natural sweetness and moisture.
• Peanut Butter: I love using creamy, drippy peanut butter here for smooth texture and rich flavor.
• Eggs: They bind everything together—important for this flourless recipe.
• Baking Powder: Gives the bread a little lift so it’s not too dense.
• Walnuts or Pecans: Adds crunchy, nutty contrast—you can toast them lightly for extra flavor.
• Dark Chocolate: Using good-quality chopped dark chocolate makes those melty pockets divine.

Variations

I love experimenting with this Flourless Banana Bread with Chocolate and Nuts Recipe—it’s so easy to tweak depending on what you have on hand or your dietary preferences. Feel free to swap ingredients or add your own twist!

• Nut Variations: I often switch walnuts for pecans or even chopped almonds depending on what’s in my pantry.
• Chocolate Options: Sometimes I use milk chocolate or even mini chocolate chips for different sweetness and texture.
• Add Spices: A pinch of cinnamon or nutmeg adds warmth and depth—perfect for cozy days.
• Nut-Free Version: Substitute peanut butter with sunflower seed butter to keep it allergy-friendly but still creamy.

How to Make Flourless Banana Bread with Chocolate and Nuts Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (or 320°F fan). I like to spray my loaf tin with some cooking oil to make sure the bread comes out easily without sticking. While the oven warms, mash those ripe bananas until smooth—that’s the base of your batter!

Step 2: Mix the Wet Ingredients

In a large bowl, combine the mashed bananas, drippy peanut butter, eggs, and baking powder. I usually whisk these lightly just until combined. You don’t want to overmix here; the batter will be thick but that’s what makes the bread dense and moist.

Step 3: Fold in the Nuts and Pour Batter

Gently fold in the chopped walnuts or pecans—if you toast them first, it gives an extra nutty aroma. Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Sprinkle the chopped dark chocolate evenly on top — these chocolate chunks will melt into little pockets of bliss.

Step 4: Bake and Cool

Bake in the oven for about 50-55 minutes. A little tip: if you notice the top browning too quickly, cover it loosely with foil after about 30 minutes. Let the bread cool in the pan for at least 15 minutes before slicing—this resting time helps everything set perfectly so it doesn’t crumble when you cut into it.

How to Serve Flourless Banana Bread with Chocolate and Nuts Recipe

Garnishes

I keep garnishes simple—sometimes a light dusting of powdered sugar or a drizzle of melted dark chocolate on top. Fresh sliced bananas or a few toasted nuts scattered over the top add that extra touch when serving guests.

Side Dishes

I love pairing this bread with a dollop of Greek yogurt or a side of fresh berries for breakfast. It also goes beautifully with a hot cup of coffee or tea, making it a perfect afternoon snack.

Creative Ways to Present

For parties, I like to slice the bread thinly and serve it on a platter with a variety of nut butters, fresh fruit, and mini chocolate chips for dipping. Another crowd-pleaser is to warm up slices and top with a scoop of vanilla ice cream and chopped nuts—totally decadent!

Make Ahead and Storage

Storing Leftovers

I wrap leftover banana bread tightly in plastic wrap and keep it at room temperature for up to three days. If you want to keep it longer, it stores really well in the fridge for about a week—just bring it back to room temp before enjoying.

Freezing

I often slice the bread before freezing, so I can pull out just one or two pieces at a time. Wrapped tightly in foil and placed in a freezer bag, it keeps its flavor and texture for up to three months.

Reheating

To reheat, I pop slices in the microwave for 15-20 seconds or warm them in a toaster oven. That little heat boost brings the chocolate gooeyness back and refreshes the bread perfectly without drying it out.

FAQs

Final Thoughts

This Flourless Banana Bread with Chocolate and Nuts Recipe has truly become one of my favorites—there’s something so comforting about biting into that moist, nutty, chocolate-studded bread without any flour at all. I hope you give it a go and love it as much as my family does. Trust me, once you master this, you’ll have a quick, delicious, and allergy-friendly treat ready whenever banana bread cravings hit!

Print