Chocolate Chip Peanut Butter Oatmeal Banana Bread

There's something about the smell of bananas and peanut butter warming in the oven that stops me mid-morning and pulls me into the kitchen, even on days when I swore I'd skip baking. My neighbor brought over a loaf of chocolate chip peanut butter banana bread one fall, still warm, and I realized I'd been making banana bread all wrong—treating it like a virtuous breakfast when it could actually be indulgent and fun. Now I find myself mixing up a batch whenever I have overripe bananas sitting on the counter, which happens more often than I care to admit.

I made this for my sister's book club once, thinking it was wholesome enough to qualify as a snack, and watched three different people come back for thirds while pretending they were just tasting it. She still texts me asking for the recipe, though I've already sent it twice. That's when I knew this bread had crossed from nice-to-have into keeper territory.

Ingredients

• All-purpose flour (1½ cups): The foundation that keeps everything tender—don't sift unless your flour is compacted, just spoon it gently into your measuring cup.
• Old-fashioned rolled oats (1 cup): These add a subtle nuttiness and chewiness that makes the crumb interesting, plus they make you feel good about eating dessert for breakfast.
• Baking soda (1 tsp) and baking powder (½ tsp): The dynamic duo that creates lift; the soda reacts with the acidic bananas for extra rise.
• Salt (½ tsp) and ground cinnamon (1 tsp): Salt amplifies every flavor, while cinnamon echoes the earthiness of the oats and whispers into the chocolate.
• Ripe bananas (3 medium, mashed): Go for the ones with brown spots—they're sweeter and more flavorful than perfect yellow ones.
• Creamy peanut butter (½ cup): Use the natural kind or conventional, but avoid the powdered version; you need the fat for moisture and that rich taste.
• Light brown sugar (½ cup, packed): It adds tenderness and a subtle molasses depth that white sugar can't match.
• Neutral oil (¼ cup): Keeps the bread moist longer than butter alone would, and stays tender even after cooling completely.
• Eggs (2 large): They bind everything and add richness without making the texture heavy.
• Vanilla extract (1 tsp): A small amount that rounds out all the flavors beautifully.
• Semisweet chocolate chips (¾ cup): The pockets of melted chocolate are non-negotiable—use good quality or they'll taste waxy.
• Roasted peanuts (¼ cup, chopped, optional): They add crunch and reinforce the peanut butter flavor, but honestly, the bread is perfect without them too.

Instructions

Heat your oven and prep the pan:

Set the oven to 350°F and grease your loaf pan well, then line it with parchment paper so your finished loaf slides out without sticking to the sides. This small step saves you from the frustration of crumbled bread clinging to the pan edges.

Whisk your dry ingredients together:

In a large bowl, combine the flour, oats, baking soda, baking powder, salt, and cinnamon, making sure everything is evenly distributed. Don't overthink it—just a minute of whisking ensures the leavening agents are spread throughout.

Mix your wet ingredients until smooth:

In another bowl, whisk together the mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla until you have a cohesive, fairly smooth mixture. The bananas don't need to be perfectly smooth; a few small lumps are actually nice.

Combine wet and dry gently:

Pour the wet mixture into the dry ingredients and fold everything together with a spatula until just barely combined—stop when you see no flour streaks. Overmixing develops the gluten and makes your bread dense and tough, which is the opposite of what you want.

Fold in the chocolate and peanuts:

Add the chocolate chips and peanuts if using, stirring just enough to distribute them evenly through the batter. Save a small handful of chips and peanuts to sprinkle on top for a prettier finished loaf.

Transfer to the pan and add toppings:

Pour the batter into your prepared pan and smooth the top with a spatula, then scatter those reserved chocolate chips and peanuts across the surface. This gives you those lovely little treasures in every slice and looks intentional, not accidental.

Bake until just done:

Place the loaf in the oven for 50 to 55 minutes, watching until a toothpick poked into the very center comes out with a few moist crumbs still clinging to it. You want moist crumbs, not a dry toothpick—this is the sweet spot between underbaked and overdone.

Cool slowly and carefully:

Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Rushing this step means you might slice into warm bread and have it fall apart, which is disappointing even if it tastes fine.

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There's a quiet joy in wrapping a still-warm loaf in parchment and knowing it will be there for breakfast all week, or in pulling a frozen one from the freezer on a morning when you need something that feels both comforting and a little bit special. This bread became the thing I bring when I don't know what else to bring.

Why Bananas Matter More Than You Think

Using truly ripe bananas with brown spots isn't just a suggestion—it's the difference between a good loaf and one that tastes like something you actually want to eat. The sugars in the banana have fully developed, and they add natural sweetness so you don't need to oversweeten the batter and end up with something cloying. I've made this with just-barely-ripe bananas out of impatience, and the bread tasted flat and forgettable; the brown-spotted ones turn it into something worth talking about.

The Peanut Butter Secret

Peanut butter isn't just an add-in here—it's an emulsifier and moisture keeper that makes this bread stay soft for days instead of drying out. I learned this the hard way when I tried reducing the peanut butter to save calories, and the result was a crumbly, disappointing loaf that no amount of willpower made worthwhile. Now I respect the peanut butter for what it does and use the full amount, then don't apologize for enjoying every bite.

Making This Bread Work for Your Needs

This recipe bends easily to what you have on hand or what you're craving—I've swapped almond butter for peanut butter when someone had allergies, stirred in extra chocolate chips when I was feeling indulgent, and even added a couple tablespoons of honey to the wet ingredients when I wanted it richer. The oats and brown sugar mean it's naturally forgiving, and the structure stays intact even when you're making small tweaks. Think of it as a template rather than a rule, and you'll find yourself making it again and again in different ways.

• Stir in a tablespoon or two of peanut butter right on top of the batter before baking for ribbons of extra flavor.
• White chocolate chips work beautifully here if you want to try something different, or a mix of dark and milk chocolate.
• Wrap cooled bread tightly in plastic wrap and freeze for up to two months—it thaws quickly and tastes just as good.

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This bread has quietly become one of those recipes I make without thinking much about it, the way you reach for a favorite sweater. It's reliable, it's good, and it makes people happy.

Recipe FAQs

→ Can I use natural peanut butter instead of creamy?

Natural peanut butter works well, though the texture may be slightly denser. If the peanut butter has separated, stir thoroughly before measuring to ensure proper consistency in the batter.

→ Should I use quick oats or old-fashioned rolled oats?

Old-fashioned rolled oats provide better texture and structure. Quick oats may make the bread softer and less hearty. Steel-cut oats are not recommended as they won't soften properly during baking.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center—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 it browns too quickly, tent with foil after 40 minutes.

→ Can I make this nut-free for allergies?

Yes—substitute sunflower seed butter for peanut butter and omit the chopped peanuts. The flavor profile will change slightly but the texture remains similar. Always check your chocolate chips for nut manufacturing warnings.

→ Why did my bread sink in the middle?

Sinking usually indicates underbaking or too much moisture. Ensure your bananas aren't overly ripe, measure flour accurately, and bake until fully set. A toothpick test is your best indicator of doneness.