Chocolate Chip Peanut Butter Oatmeal Banana Bread (Print View)

Moist banana bread loaded with peanut butter, oats, and chocolate chips for a wholesome treat any time of day.

# 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 such as 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 Prepare:

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, being careful not to overmix the batter.
05 - Fold in chocolate chips and peanuts, reserving a few for sprinkling on top if desired.
06 - Pour batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The oats add such a satisfying texture that it feels almost like cake, but tastes genuinely wholesome.
  • You'll have a golden loaf ready in just over an hour, with minimal hands-on time to actually do anything else.
  • Peanut butter and chocolate together here is never showy—it just quietly makes every bite better.
02 -
  • Don't skip the initial cooling in the pan—I learned this the hard way when I tried to slice a bread that was still too warm and it crumbled into a sad pile.
  • Your oven temperature matters more than you might think; if yours runs hot or cold, check it around the 48-minute mark so you don't end up with a dry top and a soft center.
03 -
  • Room temperature ingredients mix more smoothly and create a more even crumb—pull your eggs and peanut butter out of the fridge about 15 minutes before you start.
  • A wooden skewer or thin knife actually gives you a better sense of doneness than a toothpick; you can feel resistance more clearly and judge the exact moisture level of the center.
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