Chocolate Chip Peanut Butter Oatmeal Banana Bread (Print View)

A moist quick bread featuring ripe bananas, creamy peanut butter, hearty oats, and melty chocolate chips—ideal for breakfast or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 tsp baking soda
04 - ½ tsp baking powder
05 - ½ tsp salt
06 - 1 tsp 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 (such as canola or sunflower)
11 - 2 large eggs
12 - 1 tsp pure vanilla extract

→ Add-ins

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

# How To Make It:

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 wet ingredients into dry ingredients. Mix gently with a spatula until just combined—do not overmix to keep bread tender.
05 - Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
06 - Pour batter into prepared loaf pan and smooth 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 pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Insights:

01 -
  • The texture impossibly manages to be both tender from the bananas and hearty from the oats, like a warm hug in bread form
  • It hits every craving point—sweet, salty, chocolatey—without needing any fancy techniques or ingredients
02 -
  • I once tried cutting into this after just 15 minutes of cooling and ended up with a sad, crumbly mess that still tasted amazing but looked like a disaster
  • If your bananas aren't quite black enough, you can speed up the ripening by baking them at 300°F for about 15 minutes until they're soft and leaking juice
03 -
  • If you forget to set your eggs out, you can warm them quickly in a bowl of warm water for about 5 minutes—they'll incorporate much better into the batter
  • The toothpick test should show a few moist crumbs, not completely clean—banana bread continues to cook slightly as it cools, and you want it to stay moist
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