Chocolate Chip Oatmeal Banana Bread Recipe

This chocolate chip oatmeal banana bread turns those spotted, overripe bananas sitting on your counter into a bakery-worthy treat loaded with hearty oats and melty chocolate chips in every slice. With its golden crust and perfectly moist center, this quick bread stays fresh for days and makes an irresistible breakfast or afternoon snack. One loaf never lasts long in my house!

If you love baking with ripe bananas, try my Super Moist Banana Nut Bread, Sourdough Discard Banana Bread, or Fluffy Banana Pancakes next!

Chocolate Chip Oatmeal Banana Bread

Family Favorite. This banana bread recipe has become one of my most-requested recipes! With hearty oats and chocolate chips, it's filling enough to keep everyone satisfied until lunch.

No Mixer Needed. Just a couple bowls and a wooden spoon are all you need to whip this up. The batter comes together in under 15 minutes with ingredients you likely already have in your pantry!

Ingredients for Chocolate Chip Oatmeal Banana Bread

• Ripe Bananas: The spottier, the better! You'll need about 3-4 very ripe bananas to get 1.5 cups mashed banana. Riper bananas bring more natural sweetness and stronger banana flavor.
• Oats. Old-fashioned rolled oats provide the best texture, but quick oats work too. I don't recommend instant oatmeal packets as they contain added sugar.
• Flour. Regular all-purpose flour works best. For a healthier choice, swap up to half with oat flour or whole wheat flour.
• Butter. Melted butter adds richness, but you can use vegetable oil, coconut oil, avocado oil, or olive oil.
• Sugars. Using both white and brown sugar creates just the right sweetness and keeps the bread soft. For less sweetness, cut each by 2 tablespoons.
• Chocolate Chips. Semi-sweet chips are classic, but dark chocolate chips have a deeper flavor. White chocolate chips taste great too!
• Walnuts. These optional add-ins bring a nice crunch and healthy fats. Pecans or almonds work well too.

See the printable recipe card below for exact measurements and a complete list of ingredients.

1. Step 1: Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving overhangs on the sides for easy removal later. You can also grease the pan and dust lightly with flour.
2. Step 2: In a large mixing bowl, thoroughly mash 1½ cups of ripe bananas with a fork until mostly smooth. Add 2 eggs, ⅓ cup melted butter, ½ cup white sugar, ½ cup brown sugar, and 1 teaspoon vanilla extract. Stir until well combined.

3. Step 3: In a separate bowl, whisk together 1½ cups flour, 1 cup rolled oats, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon until evenly combined.

4. Step 4: Add the dry ingredient mixture to the wet ingredients. Mix everything together just until no dry flour remains visible. (Over-mixing will make your bread tough!) Fold in 1 cup chocolate chips and ½ cup walnuts (if using) with just a few strokes.

5. Step 5: Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an extra touch, sprinkle a few additional chocolate chips on top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). If the top starts browning too quickly, tent loosely with foil after 35-40 minutes.

6. Step 6: Let the bread cool in the pan for 10 minutes. Then use the parchment paper overhangs to lift it out onto a wire rack to cool completely before slicing, or flip it over. (You way need to loosen the sides of the bread with a spatula).
7. Step 7: Once completely cool, use a serrated knife to cut into slices. Perfect served plain, toasted, or with a light spread of butter or honey!

Tips for Making Oatmeal Banana Bread

• The Banana Test: If your bananas aren't quite ripe enough, bake them (unpeeled) at 300°F for 15-20 minutes until blackened for instant "ripe" bananas.
• Don't Rush Mixing: Be gently when combining wet and dry ingredients, overmixing will create tough bread.
• Check Early: All ovens vary, so start checking for doneness around 50 minutes by inserting a toothpick in the center.
• Cool Completely: Patience pays off! Let the bread cool fully before slicing to prevent crumbling.
• Measure Flour Correctly: Spoon flour into measuring cups and level off rather than scooping directly with the measuring cup, which compacts flour.

Make-Ahead Options

Night Before: Mix the batter, pour into the prepared pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let it sit at room temperature for 20 minutes before baking.

Prep Ingredients: Measure and combine the dry ingredients in advance and store in an airtight container for up to a month. Mash bananas and store in the freezer until needed.

Storage Solutions

Counter Storage: Keep your bread in an airtight container or wrapped tightly in plastic wrap at room temperature for 3-4 days.

Refrigerator: For longer freshness, store in the refrigerator for up to a week. Bring to room temperature before serving or warm slightly.

Freezing Instructions

Whole Loaf: Let cool completely, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.

Individual Slices: Wrap each slice separately in plastic wrap, then store in a freezer bag. This way, you can thaw just what you need!

Flash Freeze Method: Place unwrapped slices on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. This prevents slices from sticking together.

How to Reheat

From Refrigerator: Toast slices lightly or microwave for 15-20 seconds.

From Freezer: Thaw overnight in the refrigerator or microwave frozen slices for 30-45 seconds.

Oven Method: Wrap in foil and warm in a 300°F oven for 10 minutes for that fresh-baked taste.