Save to Pinterest This Chocolate Chip Peanut Butter Oatmeal Banana Bread is a wholesome and flavor-packed twist on a classic favorite. Combining the creamy richness of peanut butter with the hearty texture of rolled oats and the sweetness of ripe bananas, this moist quick bread is dotted with melty chocolate chips for the ultimate treat.
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Whether you are looking for a quick breakfast on the go or a comforting afternoon snack, this banana bread delivers. Every slice is filled with tender oats and chocolate, while the peanut butter adds a savory depth that complements the sweetness of the bananas perfectly.
Ingredients
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- 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 (about 1 cup), ½ cup (120 g) creamy peanut butter, ½ cup (100 g) light brown sugar, packed, ¼ cup (60 ml) neutral oil (such as canola or sunflower), 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
To achieve the best texture, ensure your bananas are very ripe and mashed well. It is crucial to mix the wet and dry ingredients gently with a spatula only until combined, as overmixing can result in a dense loaf.
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Varianten und Anpassungen
You can substitute almond or sunflower seed butter for peanut butter if desired. For those with nut allergies, use sunflower seed butter and omit the chopped roasted peanuts entirely from the add-ins.
Serviervorschläge
Enjoy this bread warm to experience the melty chocolate chips at their best. It is a fantastic companion to a cup of coffee or cold milk, and leftovers can be tightly wrapped and kept at room temperature for up to three days.
Save to Pinterest This easy, one-loaf recipe is a crowd-pleaser that brings together the best of breakfast flavors and snack-time treats. Happy baking!
Recipe Questions & Answers
- → Can I use natural peanut butter instead of creamy?
Natural peanut butter works well, but make sure to stir it thoroughly before measuring. The oil separation may slightly affect the final texture, but the flavor will still be delicious.
- → How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs attached, not completely wet. The top should be golden brown and spring back when gently pressed.
- → Can I make this banana bread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free, and the bread should turn out just as moist and delicious.
- → Should I use ripe bananas?
Absolutely! Ripe bananas with brown spots are ideal—they're sweeter and mash more easily, creating a more tender and flavorful bread. Overripe bananas work even better.
- → Can I reduce the sugar in this banana bread?
You can reduce the brown sugar to ¼ cup without major issues. The ripe bananas provide natural sweetness, though the bread will be less sweet and slightly denser. You may also try mashed dates or maple syrup as alternatives.
- → How should I store this banana bread?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag for up to 2 months.
