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.
- What is Banana Oat Chocolate Chip Bread?
- Banana Oat Chocolate Chip Bread Ingredients
- How to make Banana Oat Chocolate Chip Bread
- Banana Oat Chocolate Chip Bread Recipe Variations
- How to store Banana Oat Chocolate Chip Bread
- Banana Oat Chocolate Chip Bread Top tips
- Banana Oat Chocolate Chip Bread
- Food safety
What is Banana Oat Chocolate Chip Bread?
Banana Oat Chocolate Chip Bread is a type of quick bread that combines ripe mashed bananas, oats, chocolate chips, and other ingredients to create a moist and flavorful loaf. It's typically baked in a loaf pan and can be served for breakfast, as a snack, or even as a dessert.
Banana Oat Chocolate Chip Bread Ingredients
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.
How to make Banana Oat Chocolate Chip Bread
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.
Banana Oat Chocolate Chip Bread Recipe Variations
There are several variations that you can make to Banana Oat Chocolate Chip Bread to change up the flavor or add in extra ingredients. Here are a few ideas:
- Nutty Banana Bread: Add ½ cup of chopped nuts, such as walnuts or pecans, to the batter along with the chocolate chips.
- Cinnamon Banana Bread: Add 1 teaspoon of ground cinnamon to the batter for a warm and cozy flavor.
- Peanut Butter Banana Bread: Swirl ¼ cup of creamy peanut butter into the batter before baking for a delicious peanut butter and banana combo.
- Coconut Banana Bread: Add ½ cup of shredded coconut to the batter for a tropical twist.
- Blueberry Banana Bread: Fold 1 cup of fresh or frozen blueberries into the batter instead of the chocolate chips.
You can also experiment with using different types of flour, such as whole wheat flour or almond flour, to make the bread gluten-free or add extra nutrition. Additionally, you can swap out the chocolate chips for other mix-ins, such as raisins or dried cranberries, depending on your preference. Have fun and get creative with your Banana Oat Chocolate Chip Bread variations!
Check out this Instant Pot Apple Cobbler.
- 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.
- Mixing bowls: You'll need at least two mixing bowls to mix the dry and wet ingredients separately before combining them.
- Measuring cups and spoons: Accurate measurement is crucial for baking, so you'll need measuring cups and spoons for the ingredients.
- Loaf pan: Banana Oat Chocolate Chip Bread is typically baked in a 9x5 inch loaf pan.
- Spatula: A rubber spatula will help you fold in the chocolate chips and mix the batter thoroughly.
- Fork: A fork will come in handy to mash the bananas before adding them to the batter.
- Cooling rack: Once the bread is finished baking, it's important to let it cool for a few minutes in the pan before transferring it to a cooling rack to cool completely.
How to store Banana Oat Chocolate Chip Bread
- Room temperature: If you plan on consuming the bread within a few days, you can store it at room temperature in an airtight container or tightly wrapped in plastic wrap. This will help keep the bread from drying out.
- Refrigerator: If you live in a hot or humid climate, or if you prefer to keep your bread for longer than a few days, you can store it in the refrigerator. Wrap the bread in plastic wrap or place it in an airtight container before refrigerating. The bread should last for up to a week in the refrigerator.
- Freezer: If you want to keep your Banana Oat Chocolate Chip Bread for even longer, you can freeze it. Wrap the bread in plastic wrap and place it in a freezer bag, squeezing out as much air as possible. The bread should last for up to three months in the freezer. To defrost, simply leave it at room temperature for a few hours or overnight.
Banana Oat Chocolate Chip Bread Top tips
- Use ripe bananas: Use ripe bananas for the best flavor and texture. Ripe bananas are sweet and soft, and they're easier to mash and incorporate into the batter. If your bananas aren't quite ripe yet, you can speed up the process by placing them in a paper bag with an apple or a pear.
- Don't overmix the batter: Overmixing can lead to tough and dense bread. Mix the batter just until the dry ingredients are incorporated with the wet ingredients, and then fold in the chocolate chips gently.
- Add oats for texture: The addition of oats gives the bread a nice texture and adds some extra nutrition to the recipe. Be sure to use old-fashioned oats, not quick oats, for the best texture.
- Don't overbake: Check the bread for doneness after 50 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the bread is done. Overbaking can cause the bread to dry out, so be sure to take it out of the oven as soon as it's ready.
- Let the bread cool before slicing: It's important to let the bread cool for at least 10 minutes before slicing. This will help the bread set and make it easier to slice. If you try to slice the bread while it's still warm, it may crumble or fall apart.
- 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