Chocolate Chip Peanut Butter Oatmeal Banana Bread (Print Version)

Moist, wholesome quick bread with ripe bananas, peanut butter, oats, and chocolate chips.

# Components:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3 medium ripe bananas, mashed (about 1 cup)
08 - ½ cup creamy peanut butter
09 - ½ cup light brown sugar, packed
10 - ¼ cup neutral oil (canola or sunflower)
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - ¾ cup semisweet chocolate chips
14 - ¼ cup chopped roasted peanuts

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon until well blended.
03 - In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth and creamy.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix.
05 - Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
06 - Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredible—dense and moist from the bananas, but with this satisfying chew from the oats that makes every bite feel substantial
  • Its basically breakfast disguised as dessert, but wholesome enough that you dont feel guilty reaching for a second slice with morning coffee
02 -
  • Overmixing is the number one way to end up with tough, rubbery bread—stop as soon as the flour disappears into the batter
  • Every oven is different, so start checking at 50 minutes and trust your senses more than the timer
03 -
  • Let your bananas get completely black before baking—that's when they're sweetest and will give you the most moist, flavorful bread
  • Measuring flour by weight (180g) instead of volume will give you consistent results every single time
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