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Home » Bread » Quick Bread

Chocolate Oatmeal Banana Bread

Published: Feb 24, 2021 by Jenn ·This post may contain affiliate links ·

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Moist Chocolate Oatmeal Banana Bread with rolled oats, maple syrup, extra cinnamon, ripe mashed bananas and chocolate chips, making it perfect for breakfast or dessert. This chocolate and oat version will soon be your favorite amongst the traditional banana bread recipes.

Loaf of chocolate oatmeal bread on table next to white plates and stacks of white plates.

Why You'll Love This Double Chocolate Banana Bread

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 over power 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 more fiber loaded breakfast.

What make it an easy recipe, is that the batter comes together in one large mixing bowl without the need of an electric hand mixer. All it take is mixing the dry ingredients and wet ingredients separately then combining them into a thick kind of 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.

🌿 Ingredients You'll Need

  • Old Fashioned Rolled Oats: Can't have oatmeal banana bread without oatmeal right?! I love the texture of whole oats in quick breads and muffins. Make sure to let the batter sit for the recommended 10 minutes before baking. This allows the oats to absorb some of the moisture, resulting in a lovely soft and chewy texture. I have not tried quick oats for this recipe and don't recommend using them.
  • Whole Wheat and All Purpose Flour: A mixture of flours gives a mixture of texture and flavors. You can use all whole wheat flour or all purpose flour if you prefer. The whole wheat flour adds more fiber and nutrients to the bread, which makes it great for a filling breakfast.
  • Dutch Processed Cocoa Powder:Dark and richer in flavor, the dutch processed cocoa blends lovely with the sweetness of the bananas and added semi-sweet chocolate chips. This can also be swapped equally for regular unsweetened cocoa powder.
  • Mashed Over Ripe Bananas: It takes about 2-3 large bananas mashed to create 1 ½ cups of mashed banana for this bread. Always choose over ripened brown bananas with lots of brown spots on the peel for full banana flavor. If you have fresh or slightly green bananas, place them in a paper bag for 1-2 days until browned.
  • Brown Sugar and Maple Syrup: We need a little sweetness added to our hearty oatmeal bread. I chose to use light brown sugar for its ability to create a nice moist texture. Then, a little bit of maple syrup for a touch of maple flavor.
  • Neutral Oil: To add richness and tenderness to the banana bread I chose oil over butter. I've made this recipe with vegetable oil, olive oil, and coconut oil. Each one came out delicious, but I think my favorite was the olive oil!
    • Other oil options are orange or lemon infused olive oils that give a soft notes of floral or citrus. In contrast, when using coconut oil a lovely little hint of coconut will be tasted. All of theses choices are delicious pairings with the chocolate and banana flavors. I haven't tried avocado oil, but if you do let me know how it turns out.
  • 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 more on top before baking. Use either all or a mixture of semi-sweet or dark chocolate chips.
Slices of chocolate oatmeal banana bread on a grey linen.

Tips for Making Chocolate Oatmeal Banana Bread

  • Use your over ripe brown extra bananas for the best flavor.
  • Don't overmix the banana bread batter, simply hand whisk the dry ingredients and wet ingredients in separate bowls. Then, pour the dry ingredients into the wet and stir until combines.
  • I prefer whole milk for this recipe, but it can be evenly swapped for your milk of choice.
  • Spices can be adjusted to your personal taste as well, try adding a little nutmeg or cardamom.
  • Pour batter into a prepared loaf pan with lining of parchment paper, allowing it to hang over the longer sides. Once the loaf is baked simply grab each side of parchment paper and lift the loaf from the pan.
  • Let the batter sit for about 10 minutes before baking to allow the oats to absorb some of the moisture.
  • Loaf is baked through at around 65-70 minutes. You will know its done is when a toothpick inserted into the center comes out with only a few crumbs.

Store Leftover Banana Bread

  • Since this is a moist banana bread I recommend wrapping the cooled loaf in aluminum foil or placing in an air tight container, then store at room temperature on the counter for 2-3 days. You can also keep it fresher longer by storing in the fridge for up to 5 days.
  • Freeze the whole loaf or individual slices by wrapping them first in plastic wrap and then aluminum foil. Bread will keep in thee freezer for up to 3 months. Thaw at room temperature before serving.
  • Warm a slice of cool bread in the microwave for 8-10 seconds to slightly melt the chocolate for a delicious treat the next day.
Slices of chocolate oatmeal banana bread smeared with peanut butter.

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Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ Instagram, Pinterest, and email newsletter to get all the new recipes!

Loaf of chocolate banana bread sliced on an oval plate next to white plates.
Jenn Davis

Chocolate Oatmeal Banana Bread

5 from 23 votes
Moist Chocolate Oatmeal Banana Bread with rolled oats, maple syrup, extra cinnamon, ripe mashed bananas and chocolate chips.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Servings: 12 slices
Course: Breakfast, Side Dish
Cuisine: American
Calories: 124
Ingredients Equipment Method Nutrition

Ingredients

  • 80 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) unsweetened dutch processed cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 60 grams (¼ cup) whole milk, room temperature
  • 341 grams (1.5 cups) mashed bananas, over ripened *about 3 bananas
  • 85 grams 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
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Equipment

  • 9x5 inch loaf pan
  • parchment paper

Method
 

  1. Preheat oven to 350 F (180 C) and spray a 9x5 inch loaf pan with baking spray. Line a piece of overhanging parchment paper across the long side of the pan.
  2. Whisk together oats, flour, brown sugar, sifted cocoa powder, baking powder, baking soda, salt, ground cinnamon, ginger, and cloves in a medium bowl.
  3. In a separate bowl stir together milk, mashed bananas, maple syrup, eggs, and vegetable oil until evenly mixed.
  4. Transfer banana mixture into the flour mixture and fold together with a rubber spatula until no flour streaks remain. Carefully fold in chocolate chips with a spatula.
  5. Transfer batter into a parchment paper lined loaf pan and allow to sit for 10 minutes.
  6. Sprinkle more oats and chocolate chips across the top.
  7. Place pan on the center of the middle rack in the oven and bake for 65-70 minutes until toothpick comes out clean.
  8. Set pan on wire cooling rack for 15 minutes. Lift up on overhanging parchment paper and remove the loaf from pan. Place on cutting board, slice and serve.

Nutrition

Calories: 124kcal

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Reader Interactions

5 from 23 votes (18 ratings without comment)

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Comments

  1. Kate

    May 05, 2019 at 11:57 am

    5 stars
    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.

    Reply
  2. Elisa

    January 12, 2020 at 1:51 am

    5 stars
    Delicious! Thank you, it was just what I wanted! Perfect combo of three flavors; banana, spice and chocolate.

    Reply
    • Jenn

      January 12, 2020 at 11:51 am

      Thanks Elisa!! I'm so glad you liked it!

      Reply
  3. Marina

    April 17, 2020 at 7:30 pm

    5 stars
    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...

    Reply
  4. Bhawna Dhawan

    May 07, 2020 at 4:07 pm

    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 !

    Reply
  5. Aastha

    November 26, 2020 at 11:28 am

    5 stars
    I have tried this a few times now and recommend it

    Reply
  6. valerie

    March 10, 2021 at 3:15 pm

    Jenn, should I add the cocoa and sugar to the dry ingredients? Thank you, valerie

    Reply
    • Jenn

      March 10, 2021 at 4:11 pm

      Yes!:)

      Reply
  7. Vaidehi

    May 22, 2021 at 3:20 am

    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.

    Reply
  8. Kari

    June 30, 2021 at 12:01 pm

    5 stars
    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!

    Reply
  9. Jennifer Hughes

    August 15, 2021 at 5:22 pm

    5 stars
    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.

    Reply
5 from 23 votes (18 ratings without comment)

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