Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

Moist, wholesome banana bread studded with peanut butter, oats, and chocolate chips. Ideal for breakfast or snacking.

# 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 Make It:

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 dry ingredients. Mix gently with a spatula until just combined, being careful not to overmix.
05 - Fold chocolate chips and peanuts into the batter, reserving a small amount for garnish if desired.
06 - Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips and peanuts over the surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It tastes like dessert but slides easily into breakfast without the guilt of actually eating cake.
  • Your kitchen will smell incredible for hours afterward, filling every corner with warm peanut butter and cocoa notes.
  • Comes together in about 15 minutes of prep if you embrace the joy of using overripe bananas instead of waiting for perfection.
02 -
  • Overripe bananas are not a failure—they're the secret because their natural sugars caramelize slightly in the heat, making your bread taste richer and more complex.
  • The toothpick test matters more than the timer because every oven runs differently, and a few moist crumbs mean it's perfect, while a completely clean toothpick means you've overbaked.
03 -
  • Don't cream anything—just whisk and fold because this bread thrives on simplicity and gentle handling, not the aerating techniques you'd use for cake.
  • If your chocolate chips are cold, they'll hold their shape better and won't melt into the batter, giving you those defined pockets of chocolate in every slice.
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