Chocolate Chip Oatmeal Banana Bread

5 from 1 vote

Chocolate Chip Oatmeal Banana Bread

This Chocolate Chip Oatmeal Banana Bread combines hearty oats with sweet bananas and chocolate chips for a breakfast treat or afternoon snack that's both easy and delicious!

Prep Time15

Cook Time1

Total Time1 15

Course: All Recipes, Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 341kcal

Author: Jeri Walker

Ingredients

1½ cups mashed ripe bananas (about 3 bananas)
2 large eggs
⅓ cup melted butter (or oil)
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup chocolate chips
½ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F and set the rack to the middle level. Line a 9x5-inch loaf pan with parchment paper, leaving overhangs on the sides, or grease and flour the pan.
In a large mixing bowl, thoroughly mash the bananas with a fork. Add eggs, melted butter, both sugars, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, and cinnamon until evenly combined.
Add the dry ingredient mixture to the wet ingredients and stir just until no dry flour remains visible. Do not overmix. Fold in chocolate chips and walnuts (if using) with just a few strokes.
Pour the batter into the prepared loaf pan and smooth the top. 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 a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack. Let it cool completely before slicing.
Once completely cool, use a serrated knife to cut into slices. Enjoy plain, toasted, or with butter or honey!

Notes

Very ripe bananas with lots of brown spots provide the best flavor and natural sweetness.
Room temperature eggs incorporate better with other ingredients.
For best texture, stir just until ingredients are combined - small lumps are fine!
If top browns too quickly, loosely cover with foil after 40 minutes of baking.
For extra nutty flavor, toast walnuts in a dry skillet before adding to batter.
Store wrapped tightly at room temperature for 3-4 days or refrigerate for up to a week.
Freezes beautifully for up to 3 months - slice first for convenient portions.

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