Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable Version)

Moist, wholesome bread with ripe bananas, creamy peanut butter, oats and chocolate chips.

# Ingredient List:

→ 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 packed light brown sugar
10 - ¼ cup neutral oil
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

# How-To 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 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 the dry ingredients. Mix gently with a spatula until just combined, avoiding overmixing to maintain bread texture.
05 - Fold in chocolate chips and peanuts with a spatula, reserving a few for topping if desired.
06 - Pour batter into the prepared loaf pan and smooth the top surface. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual work, which means you can have homemade bread without the fuss of yeast or fancy techniques.
  • The combination of peanut butter and chocolate chips somehow feels indulgent while the oats and bananas keep it grounded and wholesome.
  • One loaf lasts all week and tastes even better the next day when the flavors have settled into each other.
02 -
  • Brown bananas that look almost too ripe are exactly what you want—they're sweeter and easier to mash, plus they add moisture without making the batter loose.
  • The few moist crumbs on the toothpick are not a sign you underbaked it; that's how you know it's perfectly done because quick breads continue cooking on the rack and will dry out if you overbake.
  • Peanut butter straight from the fridge is thick and stubborn to mix, so let it sit on the counter for a few minutes or microwave it briefly to make combining easier.
03 -
  • Swirl two tablespoons of extra peanut butter on top of the batter right before baking and it will create ribbons of peanut buttery goodness throughout the loaf that feels intentional and luxe.
  • Room temperature eggs mix more smoothly into the wet ingredients, so pull them out of the fridge while you're prepping everything else and they'll be perfect by the time you need them.
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