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+ servings
sliced banana bread

Chocolate Chip Oatmeal Banana Bread

Delicious and sweet this Chocolate Chip Oatmeal Banana Bread is hearty and perfect for the holidays!
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Course: Breakfast
Cuisine: American
Keyword: chocolate chip oatmeal banana bread
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 330kcal

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

Storage Instructions
    1. Store in an airtight container at room temperature for up to 5 days.
    2. Wrap in foil and freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 223mg | Potassium: 218mg | Fiber: 2g | Sugar: 24g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
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