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Chocolate Chip Blender Banana Bread

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 medium very ripe bananas
  • 1/4 cup raw honey or pure maple syrup
  • 2 large eggs at room temperature
  • 2 Tbsp melted ghee clarified butter, or unrefined coconut oil
  • 1/4 cup mini dark chocolate chips

Instructions

  • Preheat your oven to 350 degrees f. and line an 8x4 inch loaf pan with parchment paper.
  • Place the oats and baking soda in a blender, and process until flour-like consistency.
  • Add in the remaining ingredients, except for the chocolate chips, and pulse for about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.
  • Stir in the chocolate chips, then pour the mixture into your prepared loaf pan.
  • If you want to, you can sprinkle a few more chocolate chips on top.
  • I also set 1/2 of a sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional.
  • Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.
  • Allow your bread to cool on a rack, then slice and serve.
  • Refrigerate any banana bread that isn't eaten within 24 hours. Because there are no preservatives, it needs to be wrapped up and kept in the fridge...I like to pull it out, then toast up a slice for breakfast!