This Banana Oat Chocolate Chip Bread is made with oats, bananas, chocolate, flour, cinnamon, milk, eggs and baked to perfection.
This Banana Oat Chocolate Chip Bread is an easy and moist banana bread variation loaded with bananas, oats, and chocolate chips. I make this recipe frequently and then keep it in my refrigerator for the week when I need a quick sliver. This is so simple to make, fool proof, and a great way to use overripe bananas.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Brown sugar
- Vegetable oil
- Whole milk
- Chocolate chips
- Baking powder
- Baking soda
See recipe card for quantities.
Preheat the oven to 350°F. Add parchment paper on a loaf pan and spray with nonstick cooking spray. With your kitchen aid, add brown sugar, vegetable oil, milk, eggs, and bananas. Add the whisk attachment and whisk until liquid. Remove the whisk attachment.
Add the flour, oats, baking powder, salt, chocolate and cinnamon. Add the paddle attachment and mix until well combined.
Pour the batter into the loaf pan lined with parchment paper. Transfer to the middle part of the oven and bake for about 60 minutes, until a fork or skewer comes out clean from the middle.
Let the loaf cool for 10 minutes before removing from the pan. Allow to cool completely before cutting.
Hint: Use a skewer for testing to see if the loaf is ready. Insert skewer in the thickest part of the loaf to see if it comes out clean.
Milk: You can use milk, heavy cream or half and half.
Oil: You can use vegetable oil, canola oil, or sunflower seed oil.
Bananas: The best bananas for bananas aren’t yellow, they browning a little bit. The darker the better. There is no such thing as too ripe banana for banana bread. If you only have a yellow banana, that works too.
Oats: I would use old fashioned oats, which cannot be confused with instant oats.
Chocolate: I love using milk chocolate chips for this recipe. You could also use regular chocolate which can be cut into pieces.
Eggs: Use good quality organic, cage free eggs for best quality baking.
Baking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - use pumpkin puree instead of bananas for a different taste.
- Kid friendly - add extra chocolate chips on top before baking.
Check out this Instant Pot Apple Cobbler.
Loaf pan: Pan will likely need to be around 8.5 x 4.5 inches. Make sure to grease it well, even if its nonstick.
Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.
Mixer: This can be a stand mixer or a hand mixer.
This will be good in the refrigerator for 2-3 days, or frozen for up to three months.
Lining the loaf pan with parchment paper makes it easier for you to take the baked bread out, which then helps with slicing.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove