Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable Version)

A moist wholesome loaf featuring ripe bananas, creamy peanut butter, hearty oats, and melty chocolate chips perfect for breakfast or 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 (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)

# 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 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 the mixture reaches a smooth consistency.
04 - Pour wet ingredients into the dry ingredients bowl. Gently mix with a spatula until just combined, taking care not to overmix the batter.
05 - Fold in chocolate chips and peanuts using a spatula, reserving a few for topping if desired.
06 - Transfer batter to the prepared loaf pan and smooth the top surface. Sprinkle reserved chocolate chips and peanuts across the top.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs remaining.
08 - Allow bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes indulgent but actually holds up as a genuinely wholesome breakfast, so you can justify a second slice without guilt.
  • The combination of peanut butter and chocolate feels like you've baked a treat, but the oats and bananas keep it grounded and nourishing.
  • It comes together in under 20 minutes of actual hands-on work, leaving you with a warm loaf before most people finish their morning coffee.
02 -
  • Overripe bananas are your friend here; they're sweeter and contribute more moisture, which is exactly what quick breads need to stay tender and flavorful.
  • Don't skip the 10 minutes of cooling in the pan; it sounds small, but it prevents the whole loaf from collapsing when you remove it, and the structure sets just enough to make slicing possible.
  • Mixing is where most quick breads go wrong; the moment you see no visible flour streaks, stop folding, even if it looks slightly lumpy to your eye.
03 -
  • Measure your flour by spooning it into your measuring cup and leveling it off rather than scooping directly from the bag; this prevents you from accidentally adding 15% too much flour, which turns the bread dense and dry.
  • Room-temperature eggs and peanut butter combine more smoothly with the banana mixture, creating a more uniform batter and a finer crumb in the finished loaf.
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