Chocolate Chip Banana Oat Bread – Cooking w/ the DeGroffs #10


Even though this is not technically a meal, the idea, came from the same place, Pinterest. I’ve said this before and I’ll say it again. The most fun part of this is Liz finds a recipe and then adopts what we have in our kitchen to make it happen. This recipe is so easy to make and I’m sure you have the ingredients in your kitchen right now as you read this. The original recipe called for muffins and not bread. Since we only have a six cup muffin tin we decided to make a bread for efficiency purposes. This recipe might be even better in muffin form than bread from. On the surface, this might look like something that will not fit into your dietary goals. That’s where you couldn’t be more wrong. This recipe has no flour and no white sugar. The only sugar comes from the bananas and a small amount of maple syrup! Check out the instruction video here!

chocooatbanaWell Dusty, what do the macros look like?

You were dying to ask that question, weren’t you? We cut the bread into 12 slices. Per slice, there is 233 k/cal which is not bad for a breakfast item. There’re 21 grams of carbohydrates, 7 grams of fat and 5 grams of protein. These macros are exactly what you’d expect from a bread, but no what I would expect from a Chocolate Chip Banana Oat Bread.

You said it was fantastic, but why?

That’s another great question to ask. The short answer is, who doesn’t love banana bread? The problem for me is I try to stay away from white flour and white sugar. That’s the best part of this bread it’s based around oats. You don’t notice the maple syrup because you use such a trivial amount of it. Did I mention the chocolate chips? You had me at Chocolate Chip banana… That’s all I need to hear, to be honest.

So you wouldn’t change anything?

No, I wouldn’t change one thing. I mean we made this bread on a whim and it was so good we immediately made it again so we could share this recipe. If we want to get critical then I would say that the protein could be higher. I think adding a scoop of vanilla whey protein would do that easily. I’m not a great baker so I’m not sure what you would need to reduce in order to make it work with the protein powder. If I had to guess, I’d say just be prepared to add a little more milk if the mix seems too thick after adding the protein powder. I’m sure that recipe will happen in the DeGroff household before too long.

Check out the instruction video on YouTube!


Here’s the recipe:

We made this bread on a whim. It was so good we had to make it again so we could share the recipe. Do you want to know the best part? It’s 3-year old approved!

This was the original recipe and our inspiration:

Here’s our recipe:
3 cups rolled oats or old-fashioned oats
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
¼ cup pure maple syrup
3 Ripe Frozen bananas
2 teaspoons pure vanilla extract
1 cup 2% milk
¼ cup Oil of your Choice
1 cup mini chocolate chips
Cooking spray.

Preheat convection oven to 350.
Crack the 2 eggs into mixer bowl. Then add the maple syrup, mashed banana, and vanilla extract mix till the ingredients are combined and smooth.
Then mix in the rolled oats, cinnamon, baking powder, and salt.
Slowly whisk in the milk and oil of your choice.
Slowly stir in the chocolate chips.
Spray a bread pan with cooking spray and add oatmeal mixture.
Bake for 45 minutes or until the top is slightly brown.
Let cool for 5-10 Minutes. Slice and enjoy!







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