Save Start your morning with the comforting aroma of freshly baked banana bread, elevated with the creamy richness of peanut butter and the sweet indulgence of chocolate chips. This recipe for Chocolate Chip Peanut Butter Oatmeal Banana Bread creates a moist, dense loaf that feels like a treat but provides the wholesome goodness of oats and fruit. Whether you're enjoying a slice for breakfast or a midday snack, it's a crowd-pleaser that satisfies every craving.
Save This bread is a fantastic way to use up those overripe bananas sitting on your counter. The peanut butter doesn't just add flavor; it contributes to a moist crumb that stays fresh for days. Adding chocolate chips makes it feel like a decadent dessert, while the oats give it enough substance to power you through your morning.
Ingredients
- Dry Ingredients: 1 ½ cups (180 g) all-purpose flour, 1 cup (90 g) old-fashioned rolled oats, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon
- Wet Ingredients: 3 medium ripe bananas, mashed, ½ cup (120 g) creamy peanut butter, ½ cup (100 g) light brown sugar, ¼ cup (60 ml) neutral oil, 2 large eggs, 1 tsp pure vanilla extract
- Add-ins: ¾ cup (130 g) semisweet chocolate chips, ¼ cup (25 g) chopped roasted peanuts (optional)
Instructions
- Step 1
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Step 2
- In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
- Step 3
- In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth.
- Step 4
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix.
- Step 5
- Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
- Step 6
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
- Step 7
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 8
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Zusatztipps für die Zubereitung
For an extra touch of flavor and a beautiful finish, swirl in 2 tablespoons of additional peanut butter on top of the batter before placing it in the oven. Ensure your bananas are very ripe with plenty of brown spots for the best sweetness and moisture.
Varianten und Anpassungen
If you have a nut allergy, you can easily substitute the peanut butter with sunflower seed butter and omit the chopped peanuts. You can also swap the peanut butter for almond butter for a slightly different nutty profile.
Serviervorschläge
This bread is delicious served slightly warm with a smear of butter or extra peanut butter. Store leftovers tightly wrapped at room temperature for up to 3 days or freeze individual slices for up to 2 months for a quick grab-and-go snack.
Save Enjoy the perfect harmony of flavors in every bite of this Chocolate Chip Peanut Butter Oatmeal Banana Bread. With its wholesome ingredients and satisfying texture, it is sure to become a regular in your baking rotation.
Recipe FAQs
- → Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats provide better texture and structure. Quick oats may make the bread slightly denser and less chewy. If you only have quick oats, reduce the amount to ¾ cup to prevent a gummy texture.
- → How do I know when the banana bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but not wet batter. The top should be golden brown and firm to the touch. If the top browns too quickly, tent with foil after 40 minutes.
- → Can I make this without peanut butter for allergies?
Yes, substitute with sunflower seed butter, almond butter, or an equal amount of melted coconut oil. The texture will remain similar, though the nutty flavor profile will change. Always check that your substitutes are safe for your specific allergies.
- → Should I use ripe or overripe bananas?
Ripe bananas with some brown spots are ideal—they're sweeter and mash more easily. Overripe bananas with extensive browning work even better and add natural sweetness and intense banana flavor. Frozen bananas work too; just thaw and drain excess liquid before mashing.
- → How should I store this banana bread?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 2 months. Thaw frozen slices at room temperature or warm briefly in the microwave.
- → Can I reduce the sugar in this recipe?
The brown sugar provides moisture and helps create a tender crumb. You can reduce to ⅓ cup (65 g) for a less sweet version, though the texture may be slightly denser. The bananas also contribute natural sweetness, so the bread remains enjoyable even with less added sugar.