Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable Version)

Moist, wholesome quick bread featuring ripe bananas, peanut butter, oats, and melty chocolate chips—ideal for breakfast or snacking.

# List of Ingredients:

→ 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 (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

# How to Make It:

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 well blended.
03 - In a separate bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth and creamy.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—avoid overmixing to prevent dense texture.
05 - Fold in chocolate chips and chopped peanuts. Reserve a small portion for topping if desired.
06 - Pour batter into prepared loaf pan and smooth top evenly. Sprinkle reserved chocolate chips and peanuts over surface.
07 - Bake for 50–55 minutes until a toothpick inserted in center emerges with a few moist crumbs.
08 - Let cool in pan for 10 minutes, then transfer to wire rack. Cool completely before slicing for clean cuts.

# Expert Advice:

01 -
  • The texture is incredibly moist while still having that satisfying oatmeal chew
  • It strikes the perfect balance between wholesome and indulgent
  • Your kitchen will smell absolutely ridiculous while it bakes
02 -
  • Overmixing develops gluten and makes bread tough—gentle folding is the secret
  • Room temperature ingredients blend more smoothly than cold ones
  • The toothpick test should show moist crumbs, not raw batter—carryover cooking finishes it
03 -
  • Really mash those bananas until they're almost liquid—lumps create weird pockets in the finished bread
  • If your bananas aren't spotted enough, bake them at 350°F for 15 minutes to concentrate their sweetness
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