Chocolate Chip Peanut Butter Oatmeal Banana Bread (Print View)

A moist, wholesome quick bread featuring ripe bananas, creamy peanut butter, hearty oats, and melty chocolate chips.

# What You'll Need:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 tsp baking soda
04 - ½ tsp baking powder
05 - ½ tsp salt
06 - 1 tsp ground cinnamon

→ Wet Ingredients

07 - 3 medium ripe bananas, mashed (about 1 cup)
08 - ½ cup creamy peanut butter
09 - ½ cup light brown sugar, packed
10 - ¼ cup neutral oil (such as canola or sunflower)
11 - 2 large eggs
12 - 1 tsp pure vanilla extract

→ Add-ins

13 - ¾ cup semisweet chocolate chips
14 - ¼ cup chopped roasted peanuts (optional)

# Step-by-Step Directions:

01 - Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon until well blended.
03 - In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix to prevent tough texture.
05 - Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
06 - Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The texture lands perfectly between tender cake and hearty oatmeal, making each slice feel substantial but not heavy
  • Peanut butter and chocolate chips are basically the power couple of quick breads, turning simple banana bread into something that feels like an actual treat
  • This recipe saves those sad bananas you feel guilty throwing away, turning potential food waste into the kind of breakfast that makes you excited to wake up
02 -
  • Overmixing the batter will make your bread tough and dense, so stop as soon as you no longer see streaks of dry flour
  • Wait until the bread is completely cool before wrapping it, or trapped moisture will make the crust soggy
  • The true test of doneness is not just a clean toothpick but also checking that the top springs back when gently pressed
03 -
  • Measure your flour by spooning it into the measuring cup and leveling off, rather than scooping directly, to avoid dense bread
  • Use really ripe bananas with plenty of brown spots for the best flavor and natural sweetness in your final loaf
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