Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

A moist, hearty loaf packed with bananas, peanut butter, oats, and chocolate chips—ideal for breakfast or anytime snacking.

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined, avoiding overmixing to maintain tender crumb structure.
05 - Fold in chocolate chips and peanuts, reserving a small amount for sprinkling on top if desired.
06 - Pour batter into prepared loaf pan and smooth the top surface. Sprinkle reserved chocolate chips and peanuts on top.
07 - Bake for 50 to 55 minutes until a toothpick inserted in the center emerges 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's forgiving enough that you can make it half-asleep on a weekday morning, yet fancy enough to bring to a potluck.
  • The combination of peanut butter and chocolate chips tastes indulgent while the oats and bananas keep it feeling wholesome.
  • One loaf disappears faster than you'd expect, which is either a blessing or a problem depending on your willpower.
02 -
  • The difference between a tender loaf and a dry one often comes down to not overmixing the batter—your spatula strokes should stop as soon as no flour streaks remain.
  • Those brown spots on your bananas aren't a problem; they're actually your sign that the sugars have concentrated and your bread will taste noticeably better.
03 -
  • Room temperature ingredients mix together more smoothly and create a more uniform texture, so pull your eggs and peanut butter out of the fridge fifteen minutes before starting.
  • If your bananas are only slightly ripe, mash them in a bowl and let them sit for a few minutes to soften further—patience here makes the batter smoother.
Return