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Oatmeal Chocolate Chip Banana Bread

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By: MadelinePosted: 10/08/2020Updated: 01/03/2022

This post may contain affiliate links. Please read my disclosure policy.

This Oatmeal Chocolate Chip Banana Bread is the perfect comforting and hearty banana bread recipe. Make this gluten free loaf with oat flour, bananas and, of course, chocolate chips.

loaf of oatmeal banana bread with two slices cut

Make a Hearty oatmeal banana bread with chocolate chips

This gluten free banana bread is super easy to make and is so comforting. It is naturally gluten free because it is made with oat flour.

Make this healthy banana bread without any refined sugars. Sweeten the loaf naturally with the ripe bananas and some maple syrup.

Mix 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.

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!

  • Pumpkin Oat Chocolate Chip Cookie Bars
  • White Chocolate Cranberry Oatmeal Cookies

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!

three quarter view of a full loaf of oatmeal chocolate chip banana bread

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
above view of oatmeal banana bread with chocolate chips on a cooling rack

What ingredients will I need to make this healthy oatmeal banana bread?

You will be amazed at how easy it is to make this oatmeal chocolate chip banana bread with a few basic ingredients that you have at home.

  • Eggs
  • Banana
  • 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

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.

Make this banana oat bread with other mix-Ins

I like to mix chocolate chips into this quick bread recipe, but there are many mix-in options! You can use chopped walnuts in addtion 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!

above view of oatmeal chocolate chip banana bread with one slice cut off

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 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!

above view of banana bread made with oat four on parchment paper

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!

oatmeal banana bread muffins stacked on a plate

How should I store this oatmeal chocolate chip banana bread?

I personally store this banana bread in the refrigerator. It should be good in the fridge for up to 7 days. I like to remove from the fridge and reheat each slice in the toaster oven.

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!

Image for pinning Oatmeal Chocolate Chip Banana Bread recipe on Pinterest
Recipe

Oatmeal Chocolate Chip Banana Bread

★★★★★ 5 from 22 reviews

A gluten free banana bread made with oats and chocolate chips

Recipe By: Madeline
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Print Pin it Rate recipe Save recipe
Servings: 1 loaf (8 servings) 1x

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

  1. Preheat the oven to 350F and line a loaf pan with parchment paper or grease with oil
  2. Mash ripe bananas in a large bowl with a potato mashed or the back of a fork
  3. Whisk in the eggs, oil, maple syrup and vanilla extract
  4. In a separate bowl combine oat flour, rolled oats, baking soda, baking powder, and salt
  5. Fold dry ingredients into wet ingredients
  6. Fold in chocolate chips
  7. Pour into the loaf pan and top with additional chocolate chips, oats, and a sprinkle of sugar to get a glistening top
  8. Place in the oven and bake for 45 minutes
  9. 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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. MichelleK says

    Posted on 10/8 at 7:48 pm

    If I were to do these in a muffin tin, what baking time would you recommend?

    Reply
    • MichelleK says

      Posted on 10/8 at 7:50 pm

      Oh never mind, I hadn’t seen the notes. Looking forward to making these soon.

      Reply
      • Madeline says

        Posted on 10/8 at 8:50 pm

        So glad you saw! 30 minutes at 350F should be good!

        Reply
  2. Silvia says

    Posted on 10/11 at 5:11 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/11 at 10:04 am

      I am so glad!! Thank you!!

      Reply
  3. Madeline Y says

    Posted on 10/12 at 9:13 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/12 at 11:45 am

      Oh great!! yes definitely heartier than a standard banana bread. Glad you enjoyed!!

      Reply
  4. Sydney says

    Posted on 11/1 at 9:09 pm

    This recipe turned out perfect and is so delicious. Will definitely be making this regularly

    ★★★★★

    Reply
  5. Kristen says

    Posted on 1/24 at 4:44 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/25 at 10:53 am

      aw amazing!! thank you!!!

      Reply
  6. Katie Rodriguez says

    Posted on 3/10 at 4:40 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/12 at 9:32 am

      amazing!! thank you so much! I love when people add their own spin!

      Reply
  7. Kaitlyn says

    Posted on 3/24 at 2:42 am

    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 (:

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/25 at 3:42 pm

      awww thank you SO much!!!

      Reply
  8. Sheila says

    Posted on 5/16 at 8:56 pm

    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

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:49 am

      Yay! So glad to hear that!

      Reply
  9. Caroline says

    Posted on 5/23 at 11:26 am

    Fabulous…..delicious any time of the day

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:45 am

      YAY!! thank you!

      Reply
  10. Chrystal says

    Posted on 5/28 at 11:45 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:42 am

      AW SO glad to hear that! and glad those swaps worked for you!

      Reply
  11. Sheila says

    Posted on 7/13 at 9:41 pm

    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.

    ★★★★★

    Reply
    • maryjane says

      Posted on 7/14 at 11:22 am

      So sweet! Thank you!

      Reply
  12. DeeDee says

    Posted on 10/5 at 1:33 pm

    My favorite banana bread recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/8 at 3:53 pm

      Yay thanks!

      Reply
  13. Caitlin Thompson says

    Posted on 12/7 at 8:51 am

    I love the tip to ripen bananas. It’s not often that bananas last long enough in our house to make banana bread.

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/8 at 12:41 pm

      hah that’s a good problem I guess! hope the tip helps!

      Reply
  14. Dot says

    Posted on 2/2 at 3:19 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/3 at 5:27 pm

      thanks Dot! glad it was a hit!

      Reply
  15. Dianne says

    Posted on 3/13 at 9:14 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/13 at 4:09 pm

      oh wonderful!! thank you so so much!

      Reply
  16. Alida says

    Posted on 3/24 at 3:48 am

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/24 at 2:42 pm

      wonderful!! thank you!

      Reply
  17. Jen says

    Posted on 4/30 at 6:41 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/2 at 6:06 pm

      usually, yes! I’m glad they still turned out! thanks Jen

      Reply
  18. Maxine says

    Posted on 7/4 at 9:39 am

    Hi 🙂
    I really wanted to make this recipe, unfortunately, i do not have maple syrup, what can i use instead?

    Reply
    • Madeline says

      Posted on 7/4 at 11:28 am

      You can try honey or brow sugar but I have not tested with either of these

      Reply
  19. Sheila says

    Posted on 7/9 at 9:49 am

    Initially I made it for my niece because she eats gluten free food. Now other members of our family request this instead of cake!

    ★★★★★

    Reply
  20. Lisa says

    Posted on 9/6 at 6:27 pm

    My favorite banana bread recipe! So much healthier than traditional recipes and honestly tastes better too!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 10:03 pm

      yay thanks Lisa!

      Reply
  21. Ninela says

    Posted on 9/21 at 9:03 am

    Super easy to make, gluten free and delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/25 at 1:31 pm

      yay thank you!

      Reply
  22. Lucille says

    Posted on 10/3 at 9:28 pm

    Can I use coconut oil instead of vegetable oil?

    Reply
    • Madeline says

      Posted on 10/5 at 3:38 pm

      yep!

      Reply
  23. Julie says

    Posted on 10/10 at 3:11 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:47 pm

      love it when kids love my recipes! thanks Julie!

      Reply
  24. Becky says

    Posted on 12/31 at 10:21 am

    These muffins are excellent! Yummmmmmmmm! Made muffins exactly following recipe except used coconut oil. Healthy to boot! Thanks!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/31 at 10:53 am

      YAY! Thanks, Becky!

      Reply
  25. Kaitlin says

    Posted on 1/9 at 11:17 am

    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

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/9 at 11:26 am

      So glad to hear, Kaitlin!

      Reply
  26. Nancy Knutson says

    Posted on 1/16 at 12:16 pm

    Can you use regular flour if needed?

    Reply
    • Madeline says

      Posted on 1/16 at 8:18 pm

      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!

      Reply
  27. ashley says

    Posted on 1/28 at 3:06 pm

    Can you use Bob’s all purpose gluten free flour instead of oat?

    Reply
    • Madeline says

      Posted on 1/29 at 8:41 pm

      Yes, that should be a 1:1 ratio switch!

      Reply

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