Cashew Butter Dark Chocolate Chip Banana Bread {GF + DF}
Prep time
Cook time
Total time
Serves: 1 loaf
  • 1 cup course ground gluten free rolled oats
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • 1¼ cup mashed overripe bananas (about 3 bananas)
  • 1 tsp vanilla extract
  • ¼ cup pure maple syrup
  • ¾ cup cashew butter
  • ½ cup dark chocolate chips
  1. Preheat oven to 350 degrees.
  2. Pulse rolled oats in the food processor to a course grind. (15-30 seconds)
  3. Pulse in baking soda and salt.
  4. Add mashed bananas, eggs, vanilla, maple syrup, and cashew butter to a mixing bowl and mix on medium-high until well combined. (can use hand mixer or stand mixer)
  5. Add the oat mixture to the wet mixture and mix just until combined.
  6. Stir in dark chocolate chips.
  7. Pour into a well greased bread pan.
  8. Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
  9. Let stand in pan on a cooling rack for 10 minutes before removing.
Make this dairy free by using your favorite dairy free chocolate chips.
Recipe by Gluten Free Jess at