Chocolate Banana Bread Squares

(Gluten-Free, Dairy-Free, Egg-Free)

This is a delicious recipe that can be made to be gluten free, dairy free and vegan.  However, they can also be made with gluten, if gluten isn't a concern for you and then add regular wheat flour and enjoy a low sugar chocolate banana treat.


  • 2 1/4 cups oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3 medium ripe bananas
  • 2 tsp pure vanilla extract
  • 1/4 cup unsweetened applesauce (you can also use an extra banana instead if you don't have apple sauce)
  • 1/4 cup honey
  • 1/3 cup chocolate chips

For Chocolate Drizzle:

  • 2 tbsp chocolate chips
  • 1/2 tsp coconut oil


  1. Preheat oven to 350 degrees F.  Spray 9x9 inch baking pan or a muffin tin with nonstick cooking spray.  
  2. To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.  You may need to stop blender and stir oats a couple times to ensure that all oats have been blended.  Transfer oat flour to a medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
  3. Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy.  Add to oat flour mixture and mix until just combined.
  4. Gently fold in 1/3 cup chocolate chips (Double it if you love chocolate like me! Also, I used sugar free chocolate chips to keep the total sugar content down.  You could use raisins, craisins or nuts instead too).  Pour batter into a prepared muffin tin. Bake for 15 minutes or until knife inserted into centre comes out clean or with just a few crumbs attached.  Cool 10-15 minutes on wire rack. 
  5. Prepare drizzle by adding 2 tbsp of chocolate chips and coconut oil in microwave safe bowl.  Microwave on high for 30 seconds; stir well to combine then drizzle over the top of bars.  
  6. Enjoy!

Nutritional Information: Per muffin

Calories - 92, Carbs - 21 g, Fat - 1 g, Protein - 1 g, Fibre 2 g, Sugar - 11 g. 

*Recipe from Ambitious Kitchen*