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How about a new take on banana bread? A moist chocolate oatmeal banana bread with rolled oats, maple syrup, extra cinnamon, ripe mashed bananas and chocolate chips. This chocolate oat version is hearty, tender, and anything but boring. A one bowl mix and bake breakfast or dessert in under an hour.
The smell of warm banana bread is one of my favorite things, especially when it has notes of chocolate, like my chocolate chip banana bread. I created this recipe with the nostalgic flavor of chocolate oatmeal cookies in mind. There’s just enough cocoa powder to not overpower the banana flavor, a little brown sugar and cinnamon, along with chewy rolled oats. The oats help turn this chocolate chip banana bread into a heartier version.
The best part is that the batter comes together in one large mixing bowl without the need of an electric hand mixer. All it takes is mixing the dry ingredients and wet ingredients separately, then combining them into a thick oatmeal batter before baking. It smells amazing and pairs nicely with a cup of coffee. Enjoy a warm slice with a slather of peanut butter or almond butter.
Key Ingredients Needed
- Old Fashioned Oats: For a soft chewy texture contrast to the moist banana bread.
- Note: I always let the batter sit for about 10 minutes before baking to allow the oats to absorb some of the moisture. I have not tried quick oats for this recipe and don’t recommend using them.
- Whole Wheat and All Purpose Flour: Adding some whole wheat to the batter creates a slight earthy nuttiness and keep the crumb extra tender.
- Note: This loaf can be made using just all purpose flour.
- Dutch Processed Cocoa Powder: Dark and rich in flavor, dutch processed cocoa balances out the sweetness of the bananas and added semi-sweet chocolate chips.
- Note: I’m using Cacao Barry Plein Arome for this chocolate loaf bread.
- Mashed Overripe Bananas: It takes about 2-3 large bananas mashed to create 1.5 cups of mashed banana for this bread. Use over ripened bananas with lots of brown spots on the peel for a bold banana flavor.
- Note: With fresh or slightly green bananas, place them in a paper bag for 1-2 days until browned.
- Brown Sugar and Maple Syrup: The extra molasses in dark brown sugar paired with a touch of maple, creates a bread that stays moist for days.
- Neutral Oil: For a tender crumb, I prefer to use oil over butter for the fat. I’ve tested this recipe with sunflower oil, olive oil, and coconut oil.
- Semi-Sweet or Dark Chocolate Chips: Adding extra chocolate chips is completely optional, but why not have a little extra melted chocolate. Mixing a few in the batter and sprinkle some more on top before baking.
How to Make Chocolate Oatmeal Banana Bread
- Mix dry and wet ingredients separately, then fold them together with a spatula. Add in the chocolate chips and fold to evenly to distribute through the batter.
- Transfer the chocolate oatmeal batter to a prepared loaf pan. Sprinkle the top with additional oats and chocolate chips.
- Bake loaf on the middle oven rack until the center is cooked through with only a few moist crumbs on an inserted toothpick. Let bread cool completely before slicing.
Tips for a Perfect Banana Bread
- Weigh Your Ingredients: Use a small kitchen scale to weigh the flours and oats to prevent adding too much and drying out the loaf.
- Rest the Batter: Let the batter sit for about 10 minutes, so the oats can absorb a bit moisture and soften.
- Change Up the Mix-Ins: Swap out some of the chocolate chips for chopped nuts to add a little crunch.
- Metal Loaf Pan: This recipe was developed for a 9 x 5 inch loaf pan. I prefer a metal pan over a ceramic for better heat distribution, giving a better crust and a loaf that bakes through the center. For a longer, taller banana bread loaf, try a pan that measures 10 x 4.5 inches.
Storing Chocolate Banana Bread
- Room Temp: Since this is a moist banana bread I recommend wrapping the cooled loaf in aluminum foil or placing in an airtight container, at room temperature for up to 5 days.
- Freeze: Wrap the whole loaf or individual slices in plastic wrap and a layer of aluminum foil. Bread will keep in the freezer for up to 3 months. Thaw at room temperature before serving.
- Serve Warm: Heat a slice of leftover bread in the microwave for 8-10 seconds to slightly melt the chocolate.
More Loaf Pan Recipes To Try
Don’t miss my favorite brown butter banana bread, a moist chocolate chip pumpkin bread, and my popular buttermilk pound cake recipe!
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Oatmeal Banana Bread
Moist Chocolate Oatmeal Banana Bread with rolled oats, maple syrup, extra cinnamon, ripe mashed bananas and chocolate chips.
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Equipment
- 9×5-inch metal loaf pan 1.25 pound
- parchment paper
Recipe Video
Ingredients
- 100 grams (1 cup) old fashioned whole oats
- 189 grams (1.5 cups) all purpose flour
- 64 grams (½ cup) whole wheat flour
- 110 grams (½ cup) light brown sugar
- 21 grams (¼ cup) dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 341 grams (1.5 cups) mashed bananas, over ripened *about 3 bananas
- 60 grams (¼ cup) whole milk, room temperature
- 85 grams (¼ cup) maple syrup
- 2 large eggs, room temperature, lightly beaten
- 112 grams (½ cup) vegetable oil
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 85 grams (½ cup) semi sweet chocolate chips
Topping
- old fashioned whole oats
- semi sweet chocolate chips
Instructions
- Preheat oven to 350℉ (180℃) and spray a 9×5-inch loaf pan with baking spray. Line a piece of overhanging parchment paper across the long side of the pan.
- Whisk together oats, flour, brown sugar, sifted cocoa powder, baking soda, salt, ground cinnamon, ginger, and cloves in a medium bowl.100 grams old fashioned whole oats, 189 grams all purpose flour, 64 grams whole wheat flour, 110 grams light brown sugar, 21 grams dutch processed cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves
- In a separate bowl hand whisk the together mashed bananas, milk, maple syrup, eggs, and vegetable oil until blended.60 grams whole milk, 341 grams mashed bananas, 85 grams maple syrup, 2 large eggs, 112 grams vegetable oil, 1 teaspoon pure vanilla extract or vanilla bean paste
- Pour the banana mixture into the flour mixture and fold together with a rubber spatula until no flour streaks remain. Gently fold in the chocolate chips to distribute.85 grams semi sweet chocolate chips
- Transfer the batter into the parchment paper lined loaf pan and allow to sit for 10 minutes.
- Sprinkle more oats and chocolate chips across the top.old fashioned whole oats, semi sweet chocolate chips
- Place pan on the center of the middle rack in the oven and bake for 65-70 minutes until toothpick comes out clean.
- Set pan on a wire cooling rack to cool completely. Lift up on the overhanging parchment paper and remove the loaf from the pan.
- Place the chocolate banana bread on a cutting board and slice to serve.
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I need to say this up front. I get irritated when people give stars to a recipe when they haven’t even tried it. It’s very unhelpful.
That said, I made this and I like it a lot. Easy to make, healthier than normal due to whole wheat and oats. I made as is except for adding in a bit more chocolate chips than called for. Oh, and the recipe do say when to add in the 1/2cup of chips. I threw them in to the flour mixture.
Thanks for the delicious recipe.
I’m really enjoying the design and layout of your website.
It’s a very easy on the eyes which makes it much more pleasant for me
to come here and visit more often. Did you hire
out a designer to create your theme? Fantastic work!
This is exactly what i was looking for! I have one question though: can i replace the maple syrup with honey or more sugar and if so what quantity?
Or should i just leave it out?
I’m sorry I don’t have it or even access to it, but i do have all the other ingredients to make this bread tomorrow.
Jenn, should I add the cocoa and sugar to the dry ingredients? Thank you, valerie
Yes!:)
I have tried this a few times now and recommend it
Hi I love your blog and check recipes . Living in india and I refer to indian baking tips too and usually see either oil/butter/ some form of fat being used . In your recipes I don’t see it , also I see the ratio is sugar to flour is recommended half but yours is 1/4th maybe . Any reason ? I wanna be sure before baking . Thank you !
I wonder if this will work with almond flour or some other flour… even oat flour?
My mother in law made this recipe and it was the best thing ever!! But of course I’d like to try and make it without flour for my health reasons…
Delicious! Thank you, it was just what I wanted! Perfect combo of three flavors; banana, spice and chocolate.
Thanks Elisa!! I’m so glad you liked it!
Very yummy, thanks for sharing! It was not overly sweet and I really appreciated that. I made a couple of changes, adding the walnuts to the batter along with some dark chocolate chips. I also added some brewer’s yeast so it would be good for lactation.