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Super Moist Dump and Go Banana Nut Bread

  • Total Time: 35
  • Yield: 8


Super moist, perfectly sweet Banana bread that is made in a jiffy with some good old oats, walnuts and chocolate. 




  • 1 cup Oats
  • 1/4 cup Maple syrup
  • 1 tbsp Brown sugar (any sugar will do)
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 3 Bananas
  • 2 Eggs (large, see notes to make this recipe vegan)

To be added later

  • 3/4 cup Walnuts, crushed by hand 
  • 1/3 cup Bittersweet Chocolate chips
  • 3 tbsp Nutella (optional)


  1. Preheat the oven to 350 degrees F (or 180 degree C).
  2. Add all the batter ingredients in the processor of your choice. Pulse until everything is just combined, don’t make it a smooth puree.
  3. Line a 9×5″ inch loaf pan with parchment paper and grease any oil/butter spray.
  4. Pour the batter into the pan and add Nutella (if using) and swirl it gently. Top with walnuts and chocolate chips.
  5. Bake for 25 mins and then let it rest for 10 mins before slicing.
  6. Enjoy with a cup of tea or a scoop of ice cream 🙂


  • You can simply replace the use of eggs with 1/2 tsp of baking powder.
  • If the bread is too jiggly, then bake for 1-2 mins more, keep checking. Don’t over bake the bread, else you will not have a gooey texture.
  • If you use a blender, you may end with a smooth puree – you will then need to bake it for 5-7 more mins to ensure it is cooked through.
  • I have tried this recipe with quick oats and it worked just as well. So, any oats you have will do.
  • You can use oat flour as well, but then the texture will be a lot more smooth.
  • You can avoid the sugar completely, if you like it less sweet.
  • I love these Ghirardelli Bittersweet Chocolate Chips, the most.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Dessert
  • Method: Oven

Keywords: banana bread, healthy dessert, quick chocolate recipe, quick dessert, flourless banana bread, gluten free, moist banana bread, chocolate chip banana bread, walnut bread