Oatmeal Chocolate Chip Banana Bread
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This Oatmeal Chocolate Chip Banana Bread recipe is the perfect combination of comforting and hearty. Make this banana oat bread with oat flour, bananas and, of course, chocolate chips.
Make a Hearty oatmeal banana bread with chocolate chips
This might just be the best banana bread recipe ever. It is super easy to make and is so comforting. It can be naturally gluten free because it is made with oat flour so just be sure to buy gluten free oats.
This easy banana bread recipe is sweetened naturally with the ripe bananas and some maple syrup. It is made just a touch sweeter with the addition of semi-sweet chocolate chips
Stir the rolled oats and oat flour with mashed bananas and a few other ingredients to make a healthy and delicious oatmeal banana bread. I love to serve a slice of this warm for breakfast with a cup of coffee.
Make this oatmeal banana bread into muffins for the perfect meal prep additions. Enjoy the muffins all week long as a mid morning snack or afternoon pick me up!
What is oat flour? Can I make oat flour at home?
Oat flour is just rolled oats that have been ground down into flour. You can buy oat flour at the grocery store or make it at home from rolled oats.
To make your own oat flour at home put rolled oats in a blender and blend. Bled until a smooth flour remains.
Depending on what texture you are looking for you can keep the flour more coarse or grind into a smooth flour.
Then you can use your homemade oat flour to make this oatmeal banana bread or other oat based recipes! Try these other recipes made with oat flour!
What kitchen tools will I need to make this oat flour banana bread?
- Loaf pan or muffin tin
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Whisk and spatula for mixing
- Mixing bowls
- Cooking spray or parchment paper for lining loaf pan
What if my bananas aren’t ripe? You can ripen bananas in the oven!
There is nothing worse than waiting for your bananas to ripen so that you can make a loaf of banana bread. Luckily there is a trick that will help you get ripe bananas in 15 minutes.
To ripen bananas quickly, preheat your oven to 300F and place bananas in their peel on a baking sheet. Bake for 10-20 minutes at 300F and remove from the oven as soon as the peel turns black.
Allow the bananas to cool slightly. Then, peel the bananas and use them in your recipe!
Ingredients
You will be amazed at how easy it is to make this oatmeal banana bread with a few basic ingredients that you have at home.
- Large eggs
- Ripe bananas
- Vegetable oil – I like to use coconut oil or avocado oil
- Maple syrup
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Oat flour – You can make your own in the blender with old fashioned oats or quick oats
- Rolled oats
- Chocolate chips
ingredient substitutions
If you would like, you can swap out the oil for melted butter. You can use salted butter or unsalted butter, but if you use salted butter, just omit the kosher salt to reduce the sodium.
Make this oatmeal banana bread vegan by using flax eggs instead of regular eggs. Mix ground flax with water and use this gel mixture in place of eggs.
I like to mix chocolate chips into this quick bread recipe, but there are many mix-in options! You can use any kind of nuts like chopped walnuts or pecans in addition to the chocolate chips.
You can make a healthy trail mix style banana bread by mixing nuts, dried cranberries and mini chocolate chips into the oatmeal banana bread batter. That would be a great recipe for breakfast on the go!
Let’s make some Oatmeal Chocolate Chip Banana Bread!
Step 1: Prepare batter
To begin, preheat the oven to 350F and line a loaf pan with parchment paper or grease with oil. Then, mash the ripe bananas in a large mixing bowl with a potato mashed or the back of a fork.
Next, whisk in the eggs, oil, maple syrup and vanilla extract. In a separate bowl combine oat flour, rolled oats, baking soda, baking powder, and salt.
Then, fold dry ingredients into wet ingredients and fold in chocolate chips.
Step 2: Pour into loaf pan
Next, grease a loaf pan or line with parchment paper. Pour the oatmeal banana bread batter into the loaf pan. Top with additional chocolate chips, oats, and a sprinkle of brown sugar to get a glistening top.
Step 3: Bake and cool
Then, place in the oven and bake for 45 minutes. Check that the loaf is completely cooked through by inserting a toothpick into the center. If the toothpick comes out clean, the banana bread is cooked through.
Allow the loaf to cool completely to room temperature. Remove from the loaf pan, slice into about inch thick slices and enjoy!
Can I make this banana oat bread into muffins instead of a loaf?
Yes! It is so easy to make these into little oatmeal chocolate chip banana bread muffins. Just follow the recipe to make the batter.
Then, pour into lined muffins tins and bake at 350F for 30 minutes. Check that the muffins are fully cooked through by inserting a toothpick into the middle.
Allow them to cool completely prior to enjoying! Muffins are great for breakfast on the go or an afternoon snack.
How to serve
My favorite way to serve this oatmeal banana bread is warmed with a slab of creamy butter spread on top. I also like to sprinkle a bit of flakey sea salt on top of the butter.
To add some extra protein and fiber to this healthy snack, slather a slice with almond butter or peanut butter and top with berries. This banana oat bread tastes delicious with any kind of coffee or tea. I like to have a slice in the afternoon with a cup of tea for a pick me up!
storage, reheating and freezing
I personally store this banana bread in the refrigerator. I like to wrap it tightly in plastic wrap to preserve the flavor. It should be good in the fridge for up to 7 days.
I like to remove it from the fridge and slice. Then, I reheat each slice in the toaster oven and top with a little butter, peanut butter or greek yogurt.
You can freeze this oatmeal banana bread for up to 3 months. I like to slice into individual slices before freezing so I can defrost them one at a time.
Check out these other healthy baked good recipes
- Grain Free Chew Chocolate Chip Cookies
- 5 Ingredient Cookie Dough Bites
- Mini Chocolate Chip Banana Muffins
- White Chocolate Cranberry Oatmeal Cookies
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Images by Ella from Alpine Ella.
Oatmeal Chocolate Chip Banana Bread
Make a delicious loaf of banana bread with oats and chocolate chips
Ingredients
- 2 eggs
- 3 very ripe bananas
- 1/4 cup vegetable oil (I used avocado)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 cups oat flour
- 1/2 cup rolled oats
- 1/2 cup chocolate chips + more to top
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper or grease with oil
- Mash ripe bananas in a large bowl with a potato mashed or the back of a fork
- Whisk in the eggs, oil, maple syrup and vanilla extract
- In a separate bowl combine oat flour, rolled oats, baking soda, baking powder, and salt
- Fold dry ingredients into wet ingredients
- Fold in chocolate chips
- Pour into the loaf pan and top with additional chocolate chips, oats, and a sprinkle of sugar to get a glistening top
- Place in the oven and bake for 45 minutes
- Allow the loaf to cool completely and then slice into slices and enjoy!
Notes
** If you want to make these into muffins, follow the directions above to make the batter and then pour into muffin cups and bake at 350F for 30 minutes
MichelleK says
If I were to do these in a muffin tin, what baking time would you recommend?
MichelleK says
Oh never mind, I hadn’t seen the notes. Looking forward to making these soon.
Madeline says
So glad you saw! 30 minutes at 350F should be good!
Silvia says
I made this banana bread as muffins this morning and I’m obsessed! Rolled oats are hard to come by where I live, so I used quick oats and they worked perfectly. Coconut oil worked well, too. I’ll definitely be making these again!
★★★★★
Madeline says
I am so glad!! Thank you!!
Madeline Y says
Loved this banana bread! I felt like it was more of a “baked oatmeal” texture with the oat flour and rolled oats, but that made me enjoy it even more at breakfast time. I made it in a loaf and can’t wait to make in a muffin tin!
★★★★★
Madeline says
Oh great!! yes definitely heartier than a standard banana bread. Glad you enjoyed!!
Sydney says
This recipe turned out perfect and is so delicious. Will definitely be making this regularly
★★★★★
Kristen says
Wooooooow!! I just made this and it is my new favorite banana bread recipe. The loaf was unbelievably moist and sweetened perfectly. Will be making again in the future!
★★★★★
Madeline says
aw amazing!! thank you!!!
Katie Rodriguez says
Love this recipe! I love the fact that it doesn’t call for pounds of sugar and butter. I experimented a bit, and used half greek yogurt half coconut oil, I added tons of cinnamon, and I threw in an extra banana. Also, I used a 1/4 cup maple syrup (one time, I split with honey), and all alterations still made it come out just as delicious. Only thing is (if anyone tries this) be prepared to keep in the oven an additional 10-20 minutes.
This has been such a hit, THANK YOU.
★★★★★
Madeline says
amazing!! thank you so much! I love when people add their own spin!
Kaitlyn says
PLEASE MAKE MORE OAT FLOUR RECIPES THIS WAS AMAZING! So moist and perfectly sweet (definitely on the less sweet side but I went heavy on the chocolate so it made up for the sweetness). Had 3 slices straight out of the oven it was SO yummy (:
★★★★★
Madeline says
awww thank you SO much!!!
Sheila says
Excellent bread. Our daughter and her boyfriend were at our home to celebrate her boyfriend’s birthday. This bread was our choice to replace birthday cake. The five of us ate it all
★★★★★
Madeline says
Yay! So glad to hear that!
Caroline says
Fabulous…..delicious any time of the day
★★★★★
Madeline says
YAY!! thank you!
Chrystal says
Delicious! This will be my go to banana bread recipe moving forward! I swapped the vegetable oil for coconut oil as I do with most of my recipes. I love the flavour profile it adds, so it’s a great swap for me. All together I think it took me about 60 minutes to make (prep + cooking time). It was hard waiting for it to cool before digging in, but it was definitely worth the wait!
★★★★★
Madeline says
AW SO glad to hear that! and glad those swaps worked for you!
Sheila says
It’s 8:30 in the evening and I just put it in the oven. Can’t wait for a piece. I make it for dinner guests, for a special niece. Tonight I make it for us. So good.
★★★★★
maryjane says
So sweet! Thank you!
DeeDee says
My favorite banana bread recipe!
★★★★★
Madeline says
Yay thanks!
Caitlin Thompson says
I love the tip to ripen bananas. It’s not often that bananas last long enough in our house to make banana bread.
★★★★★
Madeline says
hah that’s a good problem I guess! hope the tip helps!
Dot says
Made the banana bread just as the recipe called for and my family loved it! Thanks for a healthier alternative! Will definitely make it again!
★★★★★
Madeline says
thanks Dot! glad it was a hit!
Dianne says
This recipe was absolutely PHENOMENAL. I was completely struck by how moist and fluffy it was!! This will definitely be the only recipe I ever use again!
(Since I cannot have any sugar, I added ‘Sugar Free’ maple syrup, reduced the chocolate chips, and loaded the top with walnuts)!
I cannot wait to make this for visiting my family. I want to impress everyone with this stellar recipe!
Thank you so much!
★★★★★
Madeline says
oh wonderful!! thank you so so much!
Alida says
Fabulously easy and quick! Made mini loaves and in muffin pan! Great in-between snack. Easy use for overripe bananas. Made a 2nd batch for the week this eve.
★★★★★
Madeline says
wonderful!! thank you!
Jen says
When baking with oat flour or oatmeal does the toothpick still have to come out dry when its done? I think I may have taken mine out 5 minutes too early but it was still delicious.
★★★★★
Madeline says
usually, yes! I’m glad they still turned out! thanks Jen
Maxine says
Hi 🙂
I really wanted to make this recipe, unfortunately, i do not have maple syrup, what can i use instead?
Madeline says
You can try honey or brow sugar but I have not tested with either of these
Sheila says
Initially I made it for my niece because she eats gluten free food. Now other members of our family request this instead of cake!
★★★★★
Lisa says
My favorite banana bread recipe! So much healthier than traditional recipes and honestly tastes better too!
★★★★★
Madeline says
yay thanks Lisa!
Ninela says
Super easy to make, gluten free and delicious.
★★★★★
Madeline says
yay thank you!
Lucille says
Can I use coconut oil instead of vegetable oil?
Madeline says
yep!
Julie says
I made this today as written and it was perfect. My son had 2 helpings straight from the oven. The sweetness is just right. Thanks for the recipe!
★★★★★
Madeline says
love it when kids love my recipes! thanks Julie!
Becky says
These muffins are excellent! Yummmmmmmmm! Made muffins exactly following recipe except used coconut oil. Healthy to boot! Thanks!
★★★★★
Madeline says
YAY! Thanks, Becky!
Kaitlin says
Just took these out of the oven and they are yummy! I replaced half oil w Greek yogurt and next time may try replacing full amount. Made the muffins and they were done by 24 mins w convection bake at 350! Obviously every oven is different, but try convection if crunched for time! Thanks for the great recipes
★★★★★
Madeline says
So glad to hear, Kaitlin!
Nancy Knutson says
Can you use regular flour if needed?
Madeline says
Yes, you can but it is not a 1:1 swap. Weighing the two different types of flour and comparing is the most accurate way to determine how much to use but if that is not an option, I recommend doing 1 1/3 cup of regular flour instead of 1.5 oat. Hope this helps!
ashley says
Can you use Bob’s all purpose gluten free flour instead of oat?
Madeline says
Yes, that should be a 1:1 ratio switch!
Stef says
Delicious and very easy! My GF husband loved this too.
★★★★★
Madeline says
YAY! It is a great GF option. 🙂
Maddie says
So yummy! I’m always looking for new banana bread/muffin recipes and this one will be repeated for sure!
★★★★★
Madeline says
Awesome! Thanks, Maddie!
Sunshine baker says
I made these as muffins, but made no other changes. We felt they were a bit dense. One of my kids didn’t like them at all.
★★★