Chocolate Oatmeal Banana Bread

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.

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.

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.

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