Save Pin The smell of bananas turning spotted on my counter used to stress me out until I started making this bread. Now I actually catch myself checking them eagerly, almost willing them to brown faster so I can get baking. There is something deeply satisfying about turning what feels like kitchen neglect into something that makes the whole house smell incredible. My roommate started leaving her overripe bananas on purpose, knowing I would eventually cave and bake.
I made this on a rainy Sunday when my sister was visiting, and we ended up eating half the loaf while it was still warm, standing at the counter with butter knives. The way the chocolate chips get all melty and the oats stay slightly chewy creates this incredible texture that keeps you going back for just one more slice. She texted me three days later asking for the recipe because her husband kept talking about it.
Ingredients
- 1 ½ cups all-purpose flour: Forms the structure of your quick bread, providing the classic tender crumb we all love
- 1 cup old-fashioned rolled oats: Adds wonderful texture and heartiness, plus they make you feel slightly virtuous about eating chocolate chip bread for breakfast
- 1 tsp baking soda and ½ tsp baking powder: Work together to give your bread that beautiful rise and fluffy interior
- ½ tsp salt: Balances sweetness and enhances all the other flavors, especially the chocolate and peanut butter
- 1 tsp ground cinnamon: Adds warmth and depth that pairs beautifully with both bananas and peanut butter
- 3 medium ripe bananas: The star of the show, providing moisture, natural sweetness, and that classic banana flavor we are here for
- ½ cup creamy peanut butter: Adds richness and protein while creating that irresistible nutty flavor throughout
- ½ cup light brown sugar: Brings a deeper, more caramel-like sweetness than white sugar
- ¼ cup neutral oil: Keeps the bread incredibly moist and tender without overpowering other flavors
- 2 large eggs: Provides structure and helps bind everything together
- 1 tsp pure vanilla extract: Rounds out all the flavors and adds that classic baked-good aroma
- ¾ cup semisweet chocolate chips: Creates pockets of melty chocolate throughout because chocolate makes everything better
- ¼ cup chopped roasted peanuts: Optional but highly recommended for extra crunch and more peanut flavor
Instructions
- Get your oven ready:
- Preheat to 350°F and grease your 9x5-inch loaf pan, lining it with parchment paper because you will thank yourself later when removal is effortless
- Whisk the dry ingredients:
- In a large bowl, combine the flour, oats, baking soda, baking powder, salt, and cinnamon until everything is evenly distributed
- Mix the wet ingredients:
- In another bowl, mash those ripe bananas thoroughly, then whisk in the peanut butter, brown sugar, oil, eggs, and vanilla until smooth and combined
- Combine everything:
- Pour your wet mixture into the dry ingredients and fold gently with a spatula just until combined
- Add the goodies:
- Fold in the chocolate chips and chopped peanuts, saving a handful to scatter on top for that professional bakery look
- Bake to perfection:
- Pour the batter into your prepared pan, smooth the top, sprinkle with those reserved chips and nuts, and bake for 50 to 55 minutes
- Check for doneness:
- A toothpick inserted in the center should come out with just a few moist crumbs, not completely clean
- Cool properly:
- Let it rest in the pan for 10 minutes before transferring to a wire rack, because slicing too soon will make it crumble
Save Pin This bread became my go-to for new neighbors after the family across the street brought us a loaf when we first moved in. There is something about handing someone a warm slice of homemade bread that breaks down walls faster than anything else I have found.
Making It Your Own
Sometimes I swirl extra peanut butter on top before baking for those gorgeous ribbons and an even bigger peanut butter punch. Almond butter works beautifully if peanut allergies are a concern, and white chocolate chips create a completely different but equally delicious variation that my niece demands every time she visits.
Storage Secrets
This bread actually tastes better on day two when the flavors have had time to meld together. Wrap it tightly in plastic or keep it in an airtight container at room temperature for up to three days, though in my house it rarely lasts that long.
Freezing For Later
Slice the bread before freezing and you can grab individual portions to pop in the toaster oven for a quick breakfast or afternoon snack. Wrap each slice separately in plastic and then place them all in a freezer bag for up to two months.
- Thaw frozen slices on the counter overnight or warm them directly from frozen in a 300°F oven for about 10 minutes
- Label your freezer bags with the date because frozen breads all start to look the same after a few weeks
- Consider doubling the recipe and freezing the second loaf because one never seems to be enough
Save Pin There is nothing quite like the smell of this bread baking to make a house feel like home, especially on a dreary afternoon when you need something warm and comforting.
Recipe FAQs
- → Can I use natural peanut butter instead of creamy?
Natural peanut butter works well, though the texture may be slightly denser. Ensure it's well-stirred before adding to maintain consistency in the batter.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The top should be golden and firm to the touch.
- → Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free to avoid cross-contamination.
- → What's the best way to store leftovers?
Wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped for up to 2 months.
- → Can I reduce the sugar in this loaf?
You can reduce the brown sugar to ¼ cup, though the bread will be less sweet. The bananas provide natural sweetness, so the flavor remains balanced.
- → What other mix-ins can I add?
Try chopped walnuts, dried cranberries, or white chocolate chips. You can also swirl strawberry jam or Nutella through the batter before baking.