This easy one bowl recipe for a loaf of Oatmeal Chocolate Chip Banana Bread is moist, hearty and delicious. This quick bread makes for a healthier breakfast and is perfect for using up those super ripe bananas!
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I love me some Banana Muffins but you just gotta appreciate quick breads because well, they’re quick. You just mix up the batter and pour it all into the bread pan. There’s no need to separate it between muffins cups and or splatter a few drops of batter onto the muffin pan or the counter.
I didn’t have to tweak this recipe at all. I got it on the first try and for that I am so proud. I know it’s not a big deal to you but I bake a lot and when I say a lot I really do mean that, so this is a big deal for me. I love it when I nail it on the first try. It’s so damn satisfying.
Did I mention that this is a one bowl recipe? It only takes 15 minutes to mix everything up and bakes in less than an hour.
For some reason, I can never stick to just one banana bread/muffin recipe. Maybe it’s because I like trying new things or I get bored. Or maybe it’s because there is just not one banana bread/muffin recipe that is perfect for every single occasion.
You can’t go wrong with Chocolate Chips in Banana Bread
I just had to include chocolate in this recipe because Chocolate and Banana Bread go so well together. It’s a classic combination.
I definitely did not have to beg my kids to eat this. Honestly, they’ll probably eat anything with chocolate in it but still. This is a win.
I was going to use mini chocolate chips like I did for these Greek Yogurt Banana Muffins but I was all out. Oh well, it was still just as delicious, especially when it’s warm and fresh from the oven with a glass of milk.
Quick tip: If you want your banana bread to look extra delicious, reserve some of the chocolate chips for sprinkling on top.
I hadn’t had oatmeal and banana together in forever so having this bread was like falling in love all over again.
It’s so soft and moist. It barely holds itself together. The crust is just perfect; slightly crisp and chewy.
I was gonna use granulated sugar instead of brown but brown sugar just goes so well with oatmeal, bananas, and chocolate. And I just have a weakness for baked goods made with brown sugar.
Use Overripe Bananas!
To get the most banana flavor out of this bread you need to use bananas that are overripe. Not just yellow ones, but ones with freckles that are a little brown. Those are the best to bake with because as bananas ripen they start to develop this naturally sweet richness that adds a greater depth of flavor to banana bread.
This recipe calls for 1 cup mashed bananas and that’s about 2 large bananas. Don’t fret if your 1 cup of bananas turns out to be a heaping cup. It won’t affect the bread in a bad way. It’ll just make your bread even moister!
The crust for this bread does get pretty dark. It doesn’t burn but I know ovens vary so if you notice that the outside of the bread is browning too quickly just cover it with aluminum foil and keep baking. I learned this trick about a year ago and it works every time. This ensures that the middle of the bread gets fully cooked without the crust getting over baked.
I hate photographing loaves. They’re so boring, but I had to do it. I’m always lost when it comes to capturing “the beauty” of quick breads. I’m never sure of what to do. But I’ve come to learn that simplicity is best. Loaves do the work all on their own. Unlike cookies or muffins, you don’t have to do much with loaves.
You can literally set a loaf of bread on top of a cutting board, cut a slice, watch it fall, and boom. That’s a picture right there. I know right? I swear I make things so complicated sometimes. Since the bread kept falling apart in my hands I decided to just roll with that too.
Okay, I know that when it comes to Banana Bread the middle slices are usually the best but damn those end slices are good. After pinching off a little piece during the photo shoot I called dibs on those. They’re chewy and caramel-y. They’re really delicious.
Oats are Healthy and Nutritious!
Oats are one of those super foods that are really nutritious, filling, and packed with fiber. Did you also know that they’re packed with vitamins, minerals, and antioxidants too? Yes! Look it up. If you’re trying to include more whole grains in your diet definitely start with oats. So if you haven’t already, go grab a bag!
The oats give this banana bread a heartier texture than your average banana bread which makes it perfect for breakfast. It’s hearty enough to give you the energy to make it through your morning and perfectly sweetened. And the amount of bananas in this bread makes it perfectly moist and flavorful.
I cannot believe that I was buying brand name oats all willy-nilly this whole time. You’re probably wondering why this is even a problem. Well, let me tell you something. At the grocery store I go to, the no name oats are less than half the price of the brand name ones and they’re actually healthier! I was so mad. Imagine the money I could’ve saved to spend willy-nilly on something else. Anyway, now I know.
More delicious recipes for those overripe Bananas:
- The Best Foolproof Banana Muffin Recipe Ever
- Mini Blueberry Banana Muffins
- Healthy Banana Applesauce Muffins
- Double Chocolate Chip Banana Brownie Muffins
- Healthy Greek Yogurt Banana Chocolate Chip Muffins
This is one of those simply delicious Banana Bread recipes so go ahead and make it. That is if you don’t mind getting chocolate all over your fingers!
- 1 cup mashed bananas (about 2 large bananas)
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 3/4 cup milk (2%)
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats (or large flake oats)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350°F.
Beat in the vegetable oil, milk, egg, and vanilla extract.
Add flour, oats, baking powder, baking soda, and salt and gently mix until combined. DO NOT over mix.
Slowly fold in the chocolate chips.
Pour the batter into a greased 9x5 inch bread pan.
Bake for 45 - 50 minutes.
*I recommend checking the bread at the 35 minute mark to see if the crust is browning too quickly. If it is, cover with foil paper and continue baking for the remaining time.
Cool in pan for 30 minutes. Slice and serve.
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