Chocolate Chip Peanut Butter Oatmeal Banana Bread
All my favorite things in a gorgeous snack loaf. Please bake this if you can. If you’re a fan of chocolate with peanut butter and banana then this is the recipe for you. All of the ingredients come through but very subtly.

The ingredients are pretty straightforward with this one. The flour can be substituted with gluten free flour 1 to 1 or oat flour. The whole oats added in with the dry ingredients create the perfect texture, with a very slight hearty bite to the bread – amazing! Also, I used mini chocolate chips then and now. Please use what you have on hand, but I highly recommend the minis for aesthetic and taste! The more the better!

I typically make this bread with melted butter, but decided to try avocado oil this time. It worked beautifully. Any neutral oil will work with this recipe such as, melted and cooled coconut oil, olive oil or sunflower oil. The other wonderful option is being able to sub in Greek yogurt for the sour cream. I personally am a big fan of adding sour cream to banana bread though, it makes it SO moist.

Please make sure you loosely cover the loaf after 30 minutes of baking. The bread will start to brown at that point and you need to continue baking it and not burn the top. This slightly higher temperature will give the loaf a thick outer crust and preserve the interior and not allow it to dry out. Works every time.

Chocolate Chip Peanut Butter Oatmeal Banana Bread
Ingredients
- 1 cup flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp salt
- 2 ripe bananas
- 1/2 cup all natural peanut butter, (room temp)
- 1/2 cup avocado oil (or any neutral oil)
- 1/2 cup sour cream (or Greek yogurt)
- 1 egg, lightly beaten
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 375° F. Spray your 9×5" loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, baking powder and salt.
- In a medium bowl, mash the bananas. Stir in the oil, peanut butter, sour cream and beaten egg. Add this mixture to the dry mixture and combine (DO NOT OVER MIX). Stir in the chocolate chips.
- Transfer the batter to your prepared loaf pan and evenly spread out with a rubber spatula. Optional: sprinkle top with extra chocolate chips. Bake for 30 minutes then throw a piece of aluminum foil on the top of the loaf to loosely cover it. Continue baking for another 15-20 minutes or until a toothpick comes out mostly clean. Allow to cool at least 30 minutes in the pan prior to removal. Then allow it to cool for another 30 minutes prior to slicing.
Excited to make this. It doesn’t include info on peanut butter. Thanks for sharing these great recipes
Thank you so much for alerting me to that omission. You will enjoy this!
Do you mix peanut butter in with the oil and egg bowl? Trying this recipe now!!!
Yea. It’s goes in with the wet ingredients! Enjoy!
I’m so greedy and thankful for this recipe
ahahaha I cannot blame you!
Saw it, struck by how moist it looked-made was determined to make it same day!! Alas – disaster struck ! No oats, no egg, no choc chips!! Never one to give up,
I Subbed with apple sauce, oat cereal and chopped up chocolate bar. Sour cream definitely the moist maker, but also adds that fluffyness.
Trust the process, follow her tips, have a glass of wine and reap the delicious reward!! Definitely making this again and again.
I absolutely need to try your add-ins and substitutes .. SO creative! I also have to add a glass of wine to the Notes lol
So good
Thank you Ann!
Thank you for sharing. And being kind to include the gluten free
Flour note. Xo
Of course! I hope you enjoy the bread!
If I want to sub flout for coconut or almond flour what amount would you suggest?
Hi Sandy, I cannot recommend using almond flour and coconut combo since I havent tried it with those ingredients.
I made this and took on family outing yesterday. My family loved it! I will be making again 🙂
Hi Penney! YES! This is one of my favorite of my loaves – glad everyone enjoyed it!!
Would regular creamy peanut butter be ok, or does it have to be the all natural peanut butter?
I’ve never tried it with creamy but should work.
As a non peanut butter lover this was truly a decadent banana bread! I am so in love! I will definitely continue using this recipe!!
Hi Gabby, That’s definitely saying something! i’m glad you liked it so much (same here) and that you left a kind review – thank you!
I just discovered this recipe in the last 2 weeks and I’ve probably made this 4 times. I love it! Instead of sugar i used truvia, cauliflower flour and sugar free chocolate chips. Tried to make it a tiny bit healthier. Anyway, i love it and i am so grateful! Thank you!
Hi Sara! It’s my pleasure! I’m super happy you have been making them on repeat! I’m intrigued by the cauliflower flour – I’ve never tried that! I have to look into it! Thanks!!
Can I use Coconut sugar instead of brown sugar?
Hi Gael! Yes, that would work here!