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