Chocolate Chip Peanut Butter Oatmeal Banana Bread

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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

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5 from 5 votes

Servings: 8

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

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.

Notes

You cans substitute gluten free flour for regular all purpose flour 1 to 1.

If you’re allergic to peanuts, you can use almond butter instead of peanut butter.

I used mini chocolate chips, you don’t have to. Use what you like but I just think the aesthetic is better. 

Nutrition

Calories: 436kcal | Carbohydrates: 41g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 352mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

Author: Stella