This chocolate chip oatmeal banana bread is one of the best ever ways to make banana bread. Boasting not only that distinctive banana flavor and moist texture but also the appeal of chocolate chips and tasty oats, this snack is sure to make your taste buds happy.

Banana bread recipes are ideal for breakfast or brunch, as a snack or even for dessert.
This was inspired by my gluten-free blackberry banana bread recipe on this site and pairs well with a homemade pumpkin smoothie.
Ingredients
The ingredients in this chocolate chip oatmeal banana bread are all kitchen staples, so you probably already have most of them. In fact, a few brown-spotted bananas might have been why you were considering homemade banana bread in the first place!

- Ripe bananas: Banana bread recipes are always best with ripe or over-ripe bananas, so it's fine if yours are very soft and have more brown than yellow on the skin.
- Egg: To bind the banana bread batter together.
- Canola oil: Feel free to use another neutral-tasting oil if preferred, such as olive oil or vegetable oil.
- Vanilla extract: Use 100% pure vanilla extract, not synthetic vanilla essence.
- All-purpose flour: If you want to make the banana bread gluten-free, use your favorite gluten-free flour.
- Rolled oats: These are more processed and flattened with steel-cut oats, so they are ideal for banana bread. Steel-cut oats would be too chewy for this.
- Sugar: Use white or brown granulated sugar to add sweetness.
- Ground cinnamon: This warm, earthy spice is delicious paired with any kind of fruit, including bananas.
- Baking powder and baking soda: To get the texture of the bread just right.
- Salt: Just a pinch.
- Chocolate chips: Use your favorite kind.
Instructions
- Step 1: Preheat the oven to 350 degrees F and put an oven rack on the middle shelf. Add parchment paper to a loaf pan and grease it.
- Step 2: Barely mash 2 of the bananas, leaving some chunks. Add in the egg, oil and vanilla and mix with a fork.
- Step 3: Combine the flour with a cup of the oats, the sugar, cinnamon, baking powder, baking soda, and salt in another bowl.
- Step 4: Pour the dry ingredients into the wet ones and mix. Fold in some of the chocolate chips.
- Step 5: Pour half of the batter into the greased baking pan and add a whole banana in the center. Pour the remaining batter on top.
- Step 6: Bake for 1 hour or until golden brown, then cool slightly in the pan. Lift the banana bread out of the pan and let it cool completely on a wire rack. Slice and serve.
Hint: Use dark chocolate or bittersweet chocolate for a less sweet flavor or semisweet chocolate chips if you want more sweetness. You could even try white chocolate chips. My preference is these extra-dark chocolate chips.
Substitutions
The recipe is delicious as it is but there are some substitutions and variations you could consider.
- Sugar - use your preferred sugar alternative and also use sugar-free chocolate chips for a reduced sugar option
- Ground cinnamon - ground nutmeg would also be delicious or you could use cloves or cardamom
- Vanilla extract - try almond extract, coconut extract or another one in place of the vanilla
Try These Variations
- Extra fruity - add ¼ cup of raisins, dried blueberries or dried cranberries
- Individual servings - use muffin tins instead of a loaf pan to make individual servings (the cooking time might be a few minutes less if you do this)
- Nutty banana bread - add ½ cup of roasted salted peanuts, pecans or hazelnuts to the batter. You can toast the oats in a dry pan before adding them to the batter for a nuttier flavor
- Spices- Add ¼ teaspoon of nutmeg, cardamom, and/or cloves.
- Bananas - You can use less ripe bananas, but the banana flavor will not stand out as much. If you want a richer banana flavor, use very brown bananas.
See my gluten-free version of chocolate chip banana bread on my website too.
Equipment
You will need a 5 x 9-inch loaf pan to make this chocolate chip oatmeal banana bread, along with mixing bowls, measuring cups and spoons, a spatula, and some parchment paper.
Storage
Store the banana bread in an airtight container at room temperature. It should stay fresh for up to 5 days.
Another option is to freeze it wrapped in foil for up to 3 months. I like to slice the banana bread first so I only have to thaw as much as I need.
Top tip
The riper the bananas the richer and sweeter the banana bread will come out, so for the best result make sure yours are soft with plenty of brown areas on the peel.
FAQs
Butter tends to yield a fluffier, moister banana bread, so I'd recommend using oil not butter.
It's your choice. I like to microwave it for 20 seconds. You could also melt some butter in a skillet and toast a slice of banana bread on each side.
The parchment paper stops the banana bread from sticking to the loaf pan so it's best to use it. In a pinch you can use foil instead.
Related
Looking for other recipes like this? Try these:
Chocolate Chip Oatmeal Banana Bread
Ingredients
- 3 ripe bananas brown spots preferred, divided
- 1 egg
- ½ cup canola oil
- ½ teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 cup + 2 tablespoons rolled oats divided
- ¾ cup granulated sugar divided
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ cup 2 tablespoons chocolate chips divided
Instructions
- Preheat the oven to 350 degrees and place the oven rack on the middle shelf. Place a piece of parchment paper that is 7” x at least 12” long inside and perpendicular to a 9” x 5” bread pan. The paper should be hanging over both sides of the long sides of the pan evenly. Grease the pan with the parchment paper.
- In a large bowl, barely mash 2 peeled bananas with a fork, leaving large chunks. Do not overmash.
- Add egg, canola oil, and vanilla extract, mix gently with the fork until just combined. Set the bowl aside.
- In a medium bowl, mix together flour, 1 cup rolled oats, sugar, cinnamon, baking powder, baking soda, and salt.
- Pour dry ingredients into wet ingredients, mix until just combined. Do not overmix. Fold in ½ cup chocolate chips.
- Pour ½ of the batter into the greased bread pan. Place a whole peeled banana in the center like a boat. Pour the remaining batter on top to cover the banana. The top end and bottom end of the banana might stick out just a little.
- Sprinkle the 2 tablespoons of the oatmeal and 2 tablespoons of the chocolate chips onto the top of the batter.
- Bake chocolate chip oatmeal banana bread for 1 hour or until golden brown and a toothpick inserted in the middle comes out clean.
- Remove the bread pan and place on a cooling rack to cool until the sides of the bread have lifted slightly away from the pan.
- Using the flaps of parchment paper on each side of the pan, lift the bread out and put directly onto a cooling rack. Once completely cooled, cut into 8 to 10 pieces or cut one slice and save the rest for later
Notes
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- Store in an airtight container at room temperature for up to 5 days.
- Wrap in foil and freeze for up to 3 months.
Nutrition
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