Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

Moist, wholesome banana bread with creamy peanut butter, oats, and melty chocolate chips.

# 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 (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 bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. 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 in chocolate chips and peanuts, reserving a few for garnish if desired.
06 - Pour batter into 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 Tips:

01 -
  • It's so forgiving that even a distracted baker (guilty) can pull off a moist, tender crumb every single time.
  • One loaf feeds a small army or stretches your breakfast lineup for nearly a week without guilt.
  • The peanut butter-chocolate combo feels indulgent but actually sneaks in whole grains and fruit like you planned it that way.
02 -
  • The toothpick test matters more than the timer—ovens vary wildly, and a bread baked 5 minutes too long tastes noticeably drier, while a few moist crumbs signal perfect doneness.
  • Mashing bananas directly in the bowl instead of using a food processor keeps their texture more rustic and prevents them from turning into baby food.
  • Don't slice into the bread for at least an hour after it cools, or the interior will seem underbaked even though it isn't—the crumb continues to set as it cools completely.
03 -
  • Swirl an extra 2 tablespoons of peanut butter across the top of the batter before baking for ribbons of intense flavor and a slightly fancier appearance.
  • Weigh your bananas and flour if possible—3 medium bananas can vary from 290 to 350 grams, which changes the bread's final texture noticeably, and the same goes for flour, which compacts differently depending on how you measure it.
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