Indulge guilt-free with this easy, healthy, and delicious one-bowl recipe for Chocolate Chip Oatmeal Banana Bread, perfect for everyone regardless of dietary needs. This simple and wholesome recipe can be made gluten-free or vegan as needed.
What You Need
Ingredients for Chocolate Chip Oatmeal Banana Bread:
- 2 medium overripe bananas, mashed
- ½ cup melted vegan butter or coconut oil (regular butter also works)
- ¾ cup brown sugar or maple syrup
- 1 cup unsweetened almond or oat milk (regular milk also works)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup regular or gluten-free all-purpose flour (such as King Arthur Measure for Measure gluten-free flour)
- 1 cup quick oats (gluten-free if needed)
- ½ cup chocolate chips (regular or vegan)
How To Make This Recipe
Instructions for Chocolate Chip Oatmeal Banana Bread:
Step 1 - Preheat Oven: Preheat the oven to 375°F.
Step 2 - Mix Wet Ingredients: In a mixing bowl, combine mashed bananas, melted vegan butter, brown sugar or maple syrup, almond milk, baking powder, baking soda, vanilla extract, ground cinnamon, and salt. Mix until well combined.
Step 3 - Incorporate Dry Ingredients: Add the flour and quick oats to the wet mixture. Mix until a thick batter forms. Fold in the vegan chocolate chips.
Step 4 - Bake: Transfer the batter into a greased casserole dish and spread it evenly. Bake for about 30 minutes or until the top is golden brown.
Step 5 - Cool and Serve: Allow the banana bread to cool before slicing it into 16 pieces. Optionally, top with sliced bananas. Store leftovers in an airtight container or resealable plastic bag on the countertop.
Frequently Asked Questions
Cool Completely: Allow the cake to cool completely to room temperature before storing to prevent condensation and moisture buildup.
Wrap or Containerize: Wrap the banana bread tightly in plastic wrap or aluminum foil, or transfer it to an airtight container to prevent it from drying out and to keep it fresh.
Refrigerate: Store the wrapped banana bread in the refrigerator to maintain its freshness. It can typically last for up to 3-5 days when refrigerated.
Freeze (Optional): If you won't be consuming the banana bread within a few days, you can freeze it for longer-term storage. Wrap individual slices or the entire banana bread tightly in plastic wrap and aluminum foil, or place them in freezer bags or airtight containers. Frozen banana bread can last for several months in the freezer.
Thaw and Reheat (if frozen): When ready to enjoy, thaw individual slices or the entire banana bread overnight in the refrigerator if frozen. Reheat individual slices in the microwave for a few seconds or in the oven at a low temperature until warmed through, if desired.
Absolutely! Here is our recipe for Chocolate Chip Banana Bread which is similar but uses all purpose flour or gluten-free flour instead of oats!
Chocolate Chip Oatmeal Banana Bread
Ingredients
Chocolate Chip Oatmeal Banana Bread Ingredients
- 2 medium overripe mashed banana or 3 small
- ½ cup melted vegan butter or coconut oil regular butter will work
- ¾ cup brown sugar or maple syrup maple syrup is preferred
- 1 cup unsweetened almond or oat milk regular milk will work
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup quick oats gluten-free if needed
- ½ cup chocolate chips regular or vegan
Instructions
Instructions For Chocolate Chip Oatmeal Banana Bread
- Preheat the oven to 375
- Mix the mashed banana, melted vegan butter, brown sugar or maple syrup, almond milk, baking powder, baking soda, vanilla, cinnamon, and salt together. Add the flour and quick oats and mix until a thick batter forms. Fold in the chocolate chips.
- Transfer the batter into a greased casserole dish and bake for about 30 minutes or until golden brown on the top. Let the banana bread cool before slicing into 16 pieces. Enjoy!
Courtney says
These look delicious, thank you! 1. of the instructions are a little confusing. Looks like you add milk twice and oats and flour twice. Thanks!
Jillian says
Hi Courtney, thank you for spotting that typo! I've fixed the recipe 🙂
Shannon Kearney says
I made these and they are so delish!! They taste like banana bread chocolate chip cookies!!
Jillian says
Hi Shannon! That's wonderful news! So happy you liked them! Thanks for trying my recipe!
Kim says
Hi.. Is it 1 1/2 cups mashed bananas or 1 1/2 bananas?
This sounds delicious!
Jennifer says
Has anyone tried using applesauce in place of the oil? Or half the oil and half applesauce? Just trying to cut the oil. Thanks!
Jillian Glenn says
Hi Jennifer! I'd imagine that will work!
Jay says
I had two overripe bananas, so I went on a hunt for a banana bread recipe, and I’m SO glad I chose this one. At first, I wasn’t sure about the oats (since oat desserts can be pretty dry) but they added a nice texture to it. I used coconut oil and oat milk, and it was perfectly moist. I didn’t have as many chocolate chips left in the bag (maybe 1/3 cup) but they were the right amount, especially since I added cinnamon sugar on top before baking and served it butter and honey. I’m not over exaggerating when I say this is one of the best banana breads I’ve ever had. The last time I made one, it came out so dry :/ definitely gonna recommend this to friends and family!
Parinda says
Have made these 5 times now and always a hit! They taste so good!
Jillian says
So happy to hear these have been a hit for you!!
Sami says
This is my go to recipe whenever I have over ripe bananas. It's so easy to make and comes out perfect every time!
Jillian Glenn says
So excited to hear you love this recipe Sami!
Dee says
Can’t wait to try this! Can I substitute with coconut sugar or is maple syrup (or brown sugar) the only ideal options? Thanks!
Jillian Glenn says
coconut sugar should work great 🙂