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Banana Walnut Chocolate Chip Loaf


A Delicious Banana Bread Suitable for a Low FODMAP or Gluten Free Diet!

This incredible banana bread is sweet, moist and the perfect dessert or snack with a mug of hot tea. It's so simple to make and it's suitable for those following a low FODMAP or gluten free diet, making it a great option if you are hosting multiple dietary needs over the holidays! Also, this recipe offers a great use for bananas that are a bit too ripe to enjoy on their own, as these bananas will make the bread sweeter and it prevents food waste!

Prep Time: 10 minutes

Cook Time: 75 minutes

Ingredients (yields 10 servings):

1 C rolled oats (opt for certified gluten free, if needed)

1/2 C sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 C brown sugar, packed

2 ripe bananas

2 large eggs, raw

1/4 C oil (I used avocado oil)

1/4 C plain Greek yogurt (opt for lactose-free if needed, can use whole or 2% yogurt)

1 tsp vanilla extract

1/2 C dark chocolate chips (I like Enjoy Life Dark Chocolate Morsels)

Nonstick cooking spray

Optional (but highly recommended!) toppings:

1/4 C chocolate chips

1/2 C crushed walnuts (I used raw, unsalted walnuts and crushed them in the Cuisinart food processor)


1. Preheat oven to 325 degrees Fahrenheit.

2. Blend oats in a food processor to create a flour-like texture (I like to use my Cuisinart Mini Prep Processor). Alternatively, you may opt to use oat flour. Set aside.

3. In a large mixing bowl, mash bananas well with a fork.

4. In a separate, small bowl, whisk eggs together and add to large bowl with bananas. Mix ingredients well with a fork until well combined.

5. Add Greek yogurt, oil, and vanilla extract . Mix ingredients well with a whisk or a fork.

6. Add dry ingredients, including oats (or oat flour), sugar, brown sugar, baking powder, baking soda and cinnamon. Use a large spoon or rubber spatula to mix all ingredients until well combined.

7. Gently fold in 1/2 C chocolate chips.

8. Spray a 9x5 baking pan with nonstick spray. Add batter and smooth with a spatula or spoon. Add optional toppings.

9. Bake in oven at 325 degrees Fahrenheit for 70-75 minutes, until cooked through. Oven times will vary, but a toothpick inserted in the center should come out clean. Allow bread to cool for at least 10 minutes before cutting into it. Enjoy!

*This banana bread will stay fresh by placing a layer of aluminum foil or plastic wrap over the loaf pan, once cooled, for 3-5 days.

**While this recipe is not made with any gluten-containing ingredients, I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.

***This post contains affiliate links, meaning I will make a small commission if a purchase is made using that link. I only promote products that I genuinely love and all opinions are my own.

Nutritional Analysis Per Serving (1 serving = 1 slice or 1/10th of the loaf)

Calories 268 calories, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 38 mg, Carbohydrates 32 g, Fiber 3 g, Protein 5 g, Sodium 141 mg, Calcium 32 mg


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