This deliciously moist mini banana bread loaf is made in the blender- perfect for when you just want a slice or two and you don’t want a big mess to clean up! Don’t have a mini loaf pan? No problem, you can make 3 banana muffins! This is a sponsored recipe in partnership with Blendtec.
Have you ever just wanted to make yourself a treat and not have to share one bite of it with anyone else? I mixed up this little banana bread loaf in my blender, baked it, and ate it all while my son was napping. Yes, I did! It felt much better than standing in the pantry eating a whole candy bar.
When our oldest son was a toddler he would often smell something delicious that my husband tried to sneakily eat. He would then pry my husband’s mouth open and demand what he had eaten! Sometimes a mom (or dad) just wants something -anything- to call their own. I think I will forever be shooing my kids away from the last banana so that I can enjoy it in this mini blender banana bread all by myself.
Blender Banana Bread Recipe
I’m excited to be able to offer one of my readers a Designer Series Blendtec Blender plus Twister Jar! I can honestly say that this blender has earned a place on my kitchen countertop. There are so many blender recipes that I’m eager to try now!
This blender banana bread loaf came together quickly and clean-up was a breeze! I hope that you’ll try it. If you don’t have a mini loaf pan you can make 2 muffins.
This deliciously moist mini banana bread loaf is made in the blender- perfect for when you just want a slice or two and you don't want a big mess to clean up! Don't have a mini loaf pan? No problem, you can make 3 banana muffins!
Meal Prep Series: Blender Banana Bread
One winner will receive A Blendtec Designer Series Blender plus Twister Jar- a $575 value! Please use the giveaway entry form below and leave a comment on this post to be entered. You will have the opportunity to earn bonus entries after you leave a comment.By entering this giveaway you are agreeing to theOfficial Rules.This giveaway is a sweepstakes. Open to continental USA residents over age 18. Winner(s) will be chosen by random, announced here, and will be contacted by email. Winner(s)must respond within 48 hours to claim the prize.Disclosure: I was given a Blendtec blender to review. As always opinions are 100% my own.Chocolate Chip Blender Banana Bread This Bread is SERIOUSLY DELIGHTFUL! The ingredients and method could not be simpler, which makes this an excellent weekday breakfast option.
Add all of your ingredients into your blender, pour into a pan, and bake it up while you’re showering… you’ll then be beckoned back into your kitchen by a heavenly aroma, and your family will think you’re a Life LEVEL: professional Baker with superhuman capabilities all before 8 am! Rachel’s Notes:
Try adding 1/2 teaspoon of cinnamon to the batter if you love cinnamon. Also, try adding 1/2 teaspoon of pure vanilla bean extract for another level of flavor. Use any dark chocolate chips of your choice: the higher the cacao percentage, the healthier! I really think mini chips work best for bread because they don’t overpower, or cause big pockets of chocolate that sink the bread. If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia. Also, sweetness factor is such a very personal preference, so you may want to use less or more honey/maple syrup, depending on YOUR family’s taste preferences. Chopped walnuts or pecans would also be a fabulous mix-in if nuts are your thing.
Vegan Banana Chocolate Chip Blender Bread Recipe
Preheat your oven to 350 degrees f. and line an 8×4 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 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! Enjoy! ❤ Rachel Chocolate Chip Blender Banana Bread September 6, 2019 by Rachel Maser - Category Dessert Snacks 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! ©2024 © Copyright ® LLC 2014-2023 - Rachel Maser -
Preheat your oven to 350 degrees f. and line an 8×4 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 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! Enjoy! ❤ Rachel Chocolate Chip Blender Banana Bread September 6, 2019 by Rachel Maser - Category Dessert Snacks 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! ©2024 © Copyright ® LLC 2014-2023 - Rachel Maser -
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