Oatmeal chocolate chip banana bread is a combination of flavors and textures that just work great together. With a fibrous chew, soft moist banana bread, and chocolate packed into every bite, you know it’s going to be good!
Banana oat chocolate chip bread
Adding oats into the batter puts a fun spin on chocolate chip banana bread. With every bite full of 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 bread 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!
Ingredients for chocolate chip banana bread with oats
- Ripe bananas
- Oil
- Baking soda
- Salt
- Vanilla
- Egg
- Sugar
- Flour
- Chocolate Chips
- Old Fashioned Oats
What you’ll need to make this recipe
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
- Measuring cups
- Measuring spoons
- Mixing bowl
- Whisk
- 8×4 bread pan
Tips for making chocolate oat banana bread
Making this bread is easy and simple, as it should be! That said you can still add in a few fun twists to make it more unique.
Swap out the chocolate chips for semi-sweet, milk chocolate, or even dark and you have a new combination of flavors. While I don’t recommend using a harder oat like Steel, using a softer one would work if you’re looking for oats without the texture.
You can also make this bread sweeter by adding in more sugar but with the range of flavors already in this bread recipe, adding in 1/2 cup of brown sugar would work great for a little more depth of flavor with the sweetness.
FAQ’s about moist oatmeal chocolate chip banana bread
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 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.
How to make oatmeal chocolate chip banana bread
Preheat your oven to 350 degrees F and grease an 8×4 bread pan, setting it aside.
Mash bananas in a large mixing bowl.
Mix in the baking soda and salt.
Add in the vanilla, egg, and sugar, whisking until smooth.
Stir in the flour until no streaks remain.
Fold in the oats and chocolate chips.
Pour the batter into the prepared baking pan and bake for 50-60 minutes or until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire cooling rack.
More great banana recipes to try
- One Bowl Chocolate Chip Banana Bread
- Stovetop Banana Bread
- Banana Pound Cake with Brown Sugar Glaze
- Mango Banana Bread
- Red Velvet Banana Bread
- Yogurt Banana Split
Oatmeal Chocolate Chip Banana Bread
Equipment
- 8×4 bread loaf pan
Ingredients
- 1 1/2 cups mashed bananas (about 2-3 ripe)
- 1/3 cup oil (can use melted butter)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1 large egg
- 1/2 cup sugar (can add up to 1/2 cup more for sweeter)
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup old fashioned oats
Instructions
- Preheat oven to 350 degrees F and grease an 8×4 loaf pan. Set aside.
- In a large mixing bowl, mash bananas.
- Stir in oil or melted butter.
- Mix in the baking soda and salt.
- Mix in the vanilla, egg, and sugar until smooth.
- Stir in flour until no flour streaks remain.
- Fold in the oats and chocolate chips.
- Pour into prepared loaf pan and bake for 50-60 minutes until a toothpick can be inserted and come out clean.
- Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
Nutrition
