Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

Moist banana bread loaded with peanut butter, oats, and chocolate chips for a satisfying breakfast or snack.

# 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 Steps:

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. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined, avoiding overmixing which can develop gluten and toughen the texture.
05 - Fold in chocolate chips and peanuts with a few gentle strokes, reserving some for garnish if desired.
06 - Pour batter into prepared loaf pan and smooth the top surface. Sprinkle reserved chocolate chips and peanuts evenly across 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.

# Expert Tips:

01 -
  • It's wholesome enough for breakfast but tastes like dessert, so nobody questions why you're eating it at 7 AM.
  • The peanut butter keeps it impossibly moist without feeling heavy, and the chocolate chips make every bite feel slightly indulgent.
  • It comes together in under twenty minutes of actual hands-on work, perfect for those mornings when you need something real to take to the office.
02 -
  • Don't skip the parchment paper or at least grease that pan incredibly well—I've lost halves of loaves to sticking, and it breaks your heart a little.
  • The banana ripeness matters more than you'd think; underripe bananas won't add enough moisture and sweetness, but overripe ones (the darker spotted ones) are exactly what you want because they're sweeter and more aromatic.
  • Overmixing is the silent killer of quick breads, turning your tender creation into something with the texture of a hockey puck, so resist the urge to be thorough.
03 -
  • Don't waste those overripe bananas sitting on your counter—this is exactly what they're made for, and they're actually better than perfectly ripe ones because they're sweeter and break down more easily into that crucial moisture.
  • Room temperature eggs and peanut butter mix into the batter more smoothly than cold ones, creating a more uniform texture throughout the bread.
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