Chocolate Oatmeal Banana Bread

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 and 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 more fiber loaded breakfast.

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 and Test Notes

• Old Fashioned Rolled Oats: I love the texture of whole oats in quick breads and muffins. I’ve added them whole and also blitzed in a food processor for a smaller crumb before adding to the batter.
  • Test Note: Make sure to let the batter sit for the recommended 10 minutes before baking to allow 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. The whole wheat flour adds more fiber and nutrients to the bread, which makes it great for a filling breakfast.
  • Test Note: This loaf can be made using all whole wheat flour or all purpose flour instead of the combo.
• 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.
• Mashed Overripe Bananas: It takes about 2-3 large bananas mashed to create 1.5 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.
  • Test Note: With 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 crumb, I chose oil over butter. I’ve made 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 more on top before baking. Use either all semi-sweet chocolate or a mixture with dark chocolate chips.
• Whole Milk or Sour Cream adds moisture to the batter and can be used interchangeably.

How to Make Chocolate Oatmeal Banana Bread

Helpful Tips

• Use your overripe 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 combined.
• I prefer whole milk for this recipe, but it can be evenly swapped for your milk of choice or sour cream.
• 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 60-65 minutes. You will know its done is when a toothpick inserted into the center comes out with only a few crumbs.

Leftovers & Storage

• 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.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!