Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable Version)

Moist banana bread loaded with peanut butter, oats, and chocolate chips. A wholesome treat for breakfast or snacks.

# Needed Ingredients:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3 medium ripe bananas, mashed (approximately 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 teaspoon pure vanilla extract

→ Add-ins

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

# Preparation Steps:

01 - Preheat 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 evenly distributed.
03 - In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
05 - Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
06 - Pour batter into prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50 to 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 Advice:

01 -
  • It comes together in 15 minutes of actual work, making it impossible to use time as an excuse not to bake.
  • The oats add a gentle nuttiness that makes you feel like you're eating breakfast instead of dessert, even though chocolate chips tell a different story.
  • One loaf feeds a crowd or quietly disappears as you slice off pieces throughout the week without guilt.
02 -
  • Overmixing the batter is the most common mistake, and it transforms tender bread into something dense that feels like it's personally offended you.
  • Using truly ripe bananas with brown spots isn't laziness—it's chemistry, because those bananas bring natural sweetness and moisture that underripe ones simply cannot.
  • A toothpick test showing a few moist crumbs is different from wet batter, and learning that difference saved my loaves from being gummy.
03 -
  • Spreading an extra tablespoon or two of peanut butter on top of the batter before baking creates a swirl of pure flavor that bakes into the crumb.
  • Room temperature ingredients mix more smoothly, so letting your eggs and peanut butter sit out for 15 minutes before you start is worth the small delay.
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