A moist Chocolate Oatmeal Banana Bread is my favorite version of the traditional banana bread recipe. Sweetened with maple syrup, extra cinnamon, and a mixture of chocolate chips make it great for breakfast or dessert. I prefer to eat it warm with a cup of coffee. Slather on a little peanut butter for an added treat.
I’ve had my share of banana breads and there was always something missing…chocolate! Without overdoing it I added just enough cocoa powder to allow the banana flavor to still come through. The addition of oats makes this is a healthier more filling recipe. Now put those browning bananas to good use and get to baking. This warm wintery loaf does not disappoint!
Ingredients You Will Need
Old Fashioned Oats
Can’t have oatmeal banana bread without oatmeal right?! I love the texture of old fashioned oats in a 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 texture.
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 breakfast treat.
Dutch Processed Cocoa Powder
Dark and less bitter in flavor, the dutch processed cocoa blends lovely with the sweetness of the bananas and added semi-sweet chocolate chips.
Mashed Over Ripe Bananas
Yes, this is a banana bread full of all the extra goodies. It takes about 2-3 large bananas mashed to create 1 ½ cups of mashed banana for this bread. Always choose over ripe 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.
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!
If you choose to swap out vegetable oil or a neutral oil like sunflower oil for olive oil choose a brand that has a soft flavor tone of floral or citrus notes. In contrast, when using coconut oil a little hint of coconut will be tasted. Both of theses options are so delicious paired with the chocolate and banana flavors.
Semi-Sweet Chocolate Chips
Adding chocolate chips is completely optional, but why would you want to opt out of more chocolate?! Mixing a few in the batter leaves little melted chocolate pockets with each slice. Of course there must be some sprinkled on top too!
Tips for Recipe:
- This recipe is a simple mix, pour, and bake!
- Use over ripe browning bananas for the best flavor.
- I 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 substituted for almond milk if you prefer.
- Spices can be adjusted to your personal taste. I also added a teaspoon of vanilla extract to blend with the chocolate.
- For more chocolatey flavor, I tossed in a few semi-sweet chocolate chips!
- Line your loaf pan with parchment paper and let it hand over the longer sides. Once the loaf is baked simply grab each side and lift the loaf from the pan.
- Pour the batter into the prepared loaf pan and then sprinkle the top with more oats and chocolate chips.
- 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 loaf is baked through when a toothpick inserted into the center comes out with only a few crumbs.
- Store your loaf in wrapped aluminum foil or an air tight container at room temperature for 3-4 days.
How to Store Banana Bread
Since this is a moist banana bread I recommend wrapping the cooled loaf in plastic wrap and storing at room temperature for 3 days. You can also keep it in the fridge for 4-5 days.
More Banana Recipes to Try:
Chocolate Oatmeal Banana Bread
- 1 cup (90 grams) old fashioned oats
- 1 ½ cups (188 grams) whole wheat flour
- ½ cup ( 63 grams) all purpose flour
- ½ cup (110 grams) light brown sugar
- ¼ cups (21 grams) unsweetened dutch processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon ( 6 grams) ground cinnamon
- 1 teaspoon ground ginger
- ¼ tsp ground cloves
- ¼ cup (60 grams) whole milk room temperature
- 1 ½ cups (341 grams) mashed bananas over ripened
- ¼ cup (85 grams) maple syrup
- 2 large eggs room temperature, lightly beaten
- ½ cup ( 112 grams) vegetable oil
- ½ cup (85 grams) semi sweet chocolate chips
- semi sweet chocolate chips
- Preheat oven to 350 F (180 C) 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, wheat flour, all purpose flour, brown sugar, sifted cocoa powder, baking powder, baking soda, salt, ground cinnamon, ginger, and cloves in a medium bowl.
- In a separate bowl stir together milk, mashed bananas, maple syrup, eggs, and vegetable oil until evenly mixed.
- 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.
- Transfer batter into a parchment paper lined loaf pan and allow to sit for 10 minutes.
- Sprinkle more oats and chocolate chips across the top.
- 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 wire cooling rack for 15 minutes. Lift up on overhanging parchment paper and remove loaf from pan. Place on cutting board, slice and serve.