Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

Moist banana bread swirled with creamy peanut butter, oats, and chocolate chips for a wholesome breakfast or snack.

# What You 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)

# Directions:

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

# Helpful Tips:

01 -
  • It transforms those sad, spotty bananas you were about to throw out into something that tastes like a dessert but feels like breakfast.
  • The peanut butter makes the crumb so tender and moist that it stays delicious for days, if it lasts that long.
  • You get that satisfying chocolate hit without any fussy techniques—just fold and bake.
02 -
  • The toothpick test with moist crumbs is everything—overbaked bread becomes dry no matter how much peanut butter you used, and underbaked tastes gummy rather than tender.
  • Never skip cooling the bread completely before slicing, or you'll end up with crumbly, torn pieces instead of clean slices; patience here makes the presentation.
03 -
  • Don't waste time separating eggs or melting anything—this recipe thrives on simplicity, and the less you fuss with it, the better the final loaf.
  • A loaf that's still slightly warm and wrapped immediately in parchment develops a tender crust while the center stays moist, which is the ideal texture.
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