Preheat your oven to 350 degrees F and grease an 8x4 bread pan, setting it aside.
Add your peeled ripe bananas to a large mixing bowl.
Mash the bananas until no large chunks remain.
Add in the vegetable oil, baking soda, and salt.
Mix well to combine.
Add in the vanilla, egg, and sugar.
Whisk again until smooth.
Add the flour to the wet banana mixture.
Mix just until no flour streaks remain. Do not overmix.
Add in the chocolate chips and oats.
Fold them into the batter until well distributed.
Pour the batter into the prepared loaf pan.
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.
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.
Notes
Experiment with different chocolate chips like semi-sweet, milk chocolate, or dark for varied flavors.If you want a sweeter bread, add ½ cup of brown sugar for more depth of flavor.Quick oats can be used, but the oaty texture may be less pronounced.Store the bread in an airtight container at room temperature for 3-5 days.