Oatmeal chocolate chip banana bread is a combination of flavors and textures that just work great together. Soft, moist banana bread, studded with chocolate and packed with fibrous oats.
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Adding oats into the batter puts a fun spin on chocolate chip banana bread. With every bite of this banana oat chocolate chip bread, you'll get the flavorful combination you'd expect and a little chewy goodness so you won't be able to tell if this is breakfast, a dessert, or just a snack.
Truth be told, this chocolate chip banana bread with oats is great any time of the day (or year for that matter)! It's comforting, homey and so gosh darn delicious you can't help but daydream of taking your first bite as it bakes in the oven filling your home with that wonderful banana bread aroma!
If you like bananas, chocolate and oats make sure you try our Chunky Monkey Overnight Oats!
For more banana bread recipes, be sure to check out my Pistachio Banana Bread, Jiffy Banana Cornbread, and Super Moist Banana Bread with Sour Cream.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"Made this last night and it came out great! I used zero sugar chocolate chips but only had close to ½ cup so added chopped walnuts to make it a cup. I think this is the best recipe for banana bread using oats I've made."
- Linda
💛 Why You'll Love This Recipe
- Simplicity at its finest. Made with just a few simple ingredients and without dirtying every dish in the house, it's as easy to make as you can imagine.
- Quick prep. It's so fast to throw together that the batter can be ready in the same time it takes for the oven to preheat.
- It's always popular. Banana bread doesn't need a time of the year to make an entrance at your house. It's evergreen and always well-received.
🛒 Ingredients
Ripe bananas- You will need some ripe spotted bananas to make this banana bread well flavored and sweeter. If you still have bananas, try our Stovetop Banana Bread
Chocolate chips- To make this banana bread even more indulgent, add in some semi-sweet or milk chocolate chips.
Oats- You'll want to use some old fashioned oats in this bread for added texture and flavor.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use overripe or discounted bananas: Many grocery stores sell ripe bananas at a discount, and using them helps prevent food waste while adding natural sweetness.
Freeze bananas for later: Peel and freeze ripe bananas so you always have some ready for baking.
Swap chocolate chips if needed: Use fewer chips, mix in store-brand chips, or replace part of them with oats to stretch the batch.
🥄 Instructions for Oatmeal Chocolate Chip Banana Bread
Step 1: Preheat your oven to 350 degrees F and grease an 8x4 bread pan, setting it aside.
Step 2: Add your peeled ripe bananas to a large mixing bowl (Image 1).
Step 3: Mash the bananas until no large chunks remain (Image 2).
Step 4: Add in the vegetable oil, baking soda, and salt (Image 3).
Step 5: Mix well to combine (Image 4).
Step 6: Add in the vanilla, egg, and sugar (Image 5).
Step 7: Whisk again until smooth (Image 6).
Step 8: Add the flour to the wet banana mixture (Image 7).
Step 9: Mix just until no flour streaks remain (Image 8). Do not overmix.
Step 10: Add in the chocolate chips and oats (Image 9).
Step 11: Fold them into the batter until well distributed (Image 10).
Step 12: Pour the batter into the prepared loaf pan (Image 11).
Step 13: Bake for 50-60 minutes or until a toothpick can be inserted and come out clean (Image 12).
Step 14: Let cool for 10 minutes in the pan before transferring to a wire cooling rack.
I recommend letting the loaf rest for 1 hour before slicing. This will give the chocolate a chance to set so that it isn't too messy.
Serve and enjoy.
👩🏻🍳 Expert Tips
- Change up the chocolate. Use semi sweet, milk, or dark chocolate to adjust the flavor to your liking.
- Choose softer oats. Skip steel cut oats and use softer varieties for better texture.
- Adjust sweetness. For a sweeter loaf, add up to ½ cup brown sugar for extra depth of flavor.
❄️ Storage, Reheating & Make Ahead
Storage: Store the Oatmeal Chocolate Chip Banana Bread in an airtight container at room temperature for 3-5 days.
Reheating: Warm slices in the microwave for 10-15 seconds to soften the crumb and melt the chocolate slightly.
Make Ahead: Bake the loaf a day ahead and let it rest overnight for best texture. The bread can also be frozen for up to 3 months and thawed before serving.
🥗 Side Dishes or Pairing Ideas
Serve Oatmeal Chocolate Chip Banana Bread with coffee or milk for a simple breakfast, or pair with fresh fruit or yogurt for a more filling snack.
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❓ Recipe FAQs
You can use vegetable oil, canola oil, butter, or even coconut oil depending on what you are looking for. Each will add a little fat into the bread and makes it moister but butter can help to make the flavor a little richer, whereas coconut oil makes it a bit healthier and adds a coconut flavor.
If you keep this moist oatmeal chocolate chip banana bread well stored at room temperature in an airtight container, then you can expect it to last about 3-5 days and still taste great.
You should be able to use quick oats in this banana bread recipe just fine but note that due to the extra processing on the quicker oats the oaty texture may be practically nonexistent.
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🐝 If you tried this Oatmeal Chocolate Chip Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Oatmeal Chocolate Chip Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ⅓ cup vegetable oil - ($0.23)
- 1 large egg - ($0.15)
- 1 teaspoon vanilla extract - ($0.03)
- ½ cup granulated sugar - ($0.18)
- 1 teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 1 ½ cups all-purpose flour - ($0.20)
- 1 cup chocolate chips - ($1.07)
- ½ cup old fashioned oats - ($0.06)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x4 loaf pan. Set aside.
- Mash bananas. Add the bananas to a large mixing bowl and mash until mostly smooth.
- Add wet ingredients. Stir in the vegetable oil, egg, vanilla extract, and granulated sugar until well combined.
- Add leavening. Mix in the baking soda and salt.
- Add dry ingredients. Stir in the flour just until no dry streaks remain. Do not overmix.
- Fold in mix-ins. Gently fold in the chocolate chips and oats until evenly distributed.
- Bake. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let cool in the pan for 10 minutes, then transfer to a wire rack. Allow the loaf to rest for about 1 hour before slicing so the chocolate can set.
- Serve and enjoy.
Notes
- Chocolate options. Use semi-sweet, milk chocolate, or dark chocolate chips for different flavor profiles.
- Sweetness adjustment. For a sweeter loaf, replace ½ cup of the granulated sugar with brown sugar.
- Oats. Quick oats can be used, but the texture will be softer and less distinct.
- Storage. Store in an airtight container at room temperature for 3 to 5 days.
Nutritional Information
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Linda Kaid says
Made this last night and it came out great! I used zero sugar chocolate chips but only had close to 1/2 cup so added chopped walnuts to make it a cup. I think this is the best recipe for banana bread using oats I've made.
Nicole Durham says
I love the addition of walnuts, i bet that tasted amazing. Thanks for the suggestion!