The Best No Sugar No Flour Banana Bread with Dark Chocolate

Moist, soft, and perfectly sliceable, this no sugar no flour banana bread is made with oat flour and dark chocolate for the best texture without gumminess.

This is not just banana bread. This is the best one.

If you want banana bread that is genuinely moist, soft, easy to chew and swallow, not dense, not gummy, not heavy, this is it.

This no sugar, no flour banana bread is made with finely milled oat flour, nutty brown butter, naturally sweet bananas and dates, and rich dark chocolate. It bakes in a brownie pan, giving you an even bake, tender crumb, and zero undercooked center.

It tastes rich and comforting. The dark chocolate melts into the banana base, creating deep cocoa pockets that balance the natural sweetness.

It feels indulgent. The texture is light. And it slices perfectly.

Ingredients

Date and Banana Base

• 14 Medjool dates, pitted - medium size

• 1 cup unsweetened almond milk

• 3 very ripe bananas - medium size

Wet Ingredients

• 2 large eggs, room temperature

• ⅓ cup brown butter, cooled but still liquid

• ¼ cup plain whole milk yogurt

• 1 teaspoon vanilla extract, optional

• 1 tablespoon apple cider vinegar

Dry Ingredients

• 2½ cups fine oat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

Chocolate

• 2 dark chocolate tablets, chopped
  About 100 to 120 g total
  70 to 85 percent cocoa works best

How to Make No Sugar No Flour Banana Bread

1. Prepare the Pan

Preheat oven to 175°C.
Line a metal brownie pan, about 20×20 cm, with parchment paper.

2. Brown the Butter

Melt the butter over medium heat until golden and fragrant.
Let cool 10 to 15 minutes. It must be lukewarm not hot.

3. Soak the Dates

Place the pitted dates in a bowl.
Pour warm almond milk over them and let soak for 10 minutes.

4. Blend Dates and Bananas

Transfer the soaked dates and almond milk to a blender.

Add the ripe bananas.

Blend until completely smooth, thick, and silky. No chunks.

5. Lightly Aerate the Eggs

In a large mixing bowl, whisk the eggs for 1 to 2 minutes until slightly lighter in color and mildly airy.

You are incorporating air, not whipping.

6. Combine Wet Ingredients

To the aerated eggs, add:

• the banana date mixture

• yogurt

• vanilla

• apple cider vinegar

Whisk until smooth.

Slowly whisk in the brown butter until fully incorporated.

7. Add Dry Ingredients in Three Parts

In a separate bowl whisk together:

• oat flour

• baking soda

• baking powder

• salt

• cinnamon

Add the dry ingredients to the wet mixture in three additions.

After each addition, mix gently just until combined. Do not overmix.

8. Fold in the Dark Chocolate

Add the chopped dark chocolate and fold gently just until evenly distributed.

9. Rest the Batter

Let the batter rest 15 minutes before baking.

This step allows the oat flour to hydrate and prevents gumminess.

10. Bake

Pour into the prepared brownie pan and smooth the top.

Bake 25 to 30 minutes. Start checking at 25 minutes.

It is ready when:

• The center springs back when pressed

• A toothpick comes out clean or with dry crumbs

• The surface no longer looks glossy

11. Cool Completely

Cool in the pan for 25 minutes.

Remove and cool another 20 to 30 minutes before slicing.

Do not slice warm. Oat flour needs time to set properly.

What Makes This the Best No Sugar Banana Bread in 2026

Many no sugar, no flour banana breads turn dense, rubbery, or dry.

This one stays soft and tender because hydration, lift, acidity, and fat are correctly balanced.

The brownie pan ensures even baking. The brown butter adds depth. The dark chocolate gives richness without added sweetness.

It tastes like real banana bread. Just structured better.

Texture Expectation

Because it is baked thinner in a brownie pan, this banana bread will be:

• Moist but not wet

• Soft and tender

• Naturally sweet

• Balanced with dark chocolate richness

• More like a banana snack bread than a heavy loaf

---

Troubleshooting

My Banana Bread Is Gummy

You likely skipped the 15 minute rest or sliced it warm.

It Feels Too Dense

Your oat flour may be coarse. Use finely milled oat flour.

The Center Sank

It was slightly underbaked. Make sure the surface is no longer glossy before removing.

It Did Not Rise Much

Make sure the apple cider vinegar is fresh and baking soda is active. The acidity activates the lift.

---

Storage

Room Temperature

Store covered up to 3 days.

Refrigerator

Up to 5 days. Texture firms slightly when cold.

Warm slices gently before serving.

Freezer

Slice and wrap individually. Freeze up to 2 months.

Thaw at room temperature or warm briefly before eating.