Chocolate Chip Peanut Butter Oatmeal Banana Bread

Why You’ll Love This Recipe

• Naturally moist thanks to ripe bananas.
• Rich peanut butter flavor in every bite.
• Hearty texture from wholesome oats.
• Studded with gooey chocolate chips.
• Great for meal prep and freezing.
• Perfect balance of indulgent and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/3 cup melted butter or coconut oil
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

3/4 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine mashed bananas, peanut butter, melted butter, and brown sugar. Mix until smooth.
3. Add eggs, vanilla extract, and milk. Stir until fully incorporated.
4. In a separate bowl, whisk together flour, rolled oats, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
6. Gently stir in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8–10 slices

Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: Approximately 1 hour 15 minutes

Variations

• Use whole wheat flour for half of the all-purpose flour for added fiber.
• Substitute almond butter for peanut butter.
• Add chopped walnuts or pecans for crunch.
• Sprinkle extra oats and chocolate chips on top before baking.
• Replace brown sugar with maple syrup for a slightly different sweetness.

Storage/Reheating

Store cooled banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, wrap the loaf or individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

Reheat slices in the microwave for 15–20 seconds or toast lightly for a warm treat.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, though the texture will be slightly softer.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Why is my banana bread dense?

Overmixing the batter or using too much flour can result in a dense loaf.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, especially if your bananas are very ripe.

Can I use natural peanut butter?

Yes, just make sure it is well stirred before measuring.

How do I know when it’s done baking?

A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

Can I turn this into muffins?

Yes, divide into a lined muffin tin and bake for 20–25 minutes.

Why are my chocolate chips sinking?

Toss them lightly in flour before adding to the batter to help prevent sinking.

Can I make this dairy-free?

Yes, use coconut oil instead of butter and a dairy-free milk option.

What makes banana bread moist?

Ripe bananas and peanut butter both contribute to the moist, tender texture.

Conclusion

Chocolate Chip Peanut Butter Oatmeal Banana Bread is a comforting, flavorful loaf that blends wholesome oats, rich peanut butter, sweet bananas, and chocolate into one irresistible bake. Perfect for breakfast, snacks, or dessert, this easy recipe is sure to become a go-to favorite in your kitchen.

Chocolate Chip Peanut Butter Oatmeal Banana Bread

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Chocolate Chip Peanut Butter Oatmeal Banana Bread is a moist and hearty loaf packed with ripe bananas, creamy peanut butter, wholesome oats, and melty chocolate chips. This comforting twist on classic banana bread is perfect for breakfast, snacks, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup creamy peanut butter
• 1/3 cup melted butter or coconut oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mix mashed bananas, peanut butter, melted butter (or coconut oil), and brown sugar until smooth.
3. Add eggs, vanilla extract, and milk. Stir until fully combined.
4. In a separate bowl, whisk flour, oats, baking soda, salt, and cinnamon.
5. Fold dry ingredients into wet ingredients until just combined. Do not overmix.
6. Gently stir in chocolate chips.
7. Pour batter into prepared pan and smooth the top.
8. Bake 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

• Toss chocolate chips lightly in flour to prevent sinking.
• Use very ripe bananas for best sweetness and moisture.
• Store at room temperature up to 3 days or refrigerate up to 5 days.
• Freeze wrapped slices up to 2 months.
• Avoid overmixing to prevent a dense loaf.

Nutrition

• Serving Size: 1 slice (based on 10 slices)
• Calories: 360 kcal
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 45 mg