This super-moist loaded banana bread tastes like an oatmeal chocolate chip cookie and banana bread all rolled into one! Watch the entire loaf disappear before your very eyes.
Guys, it’s oatmeal chocolate chip cookies. Hanging out in my banana bread. Pretty sure we’re attending the best wedding ever right now.
Pretty sure I’ll be eating this banana bread every day til my very last day.
No shame at all if you were to, uh…follow my lead. It just looks better for all of us if there’s multiple people stuffing their faces with banana bread day after day.
Completely unrelated, but aren’t the pieces smack dab in the middle of banana bread just the absolute BOMB? They’re usually the moistest/jam-packed with goodies slices which obviously compels me to claim dibs on the middle pieces first.
Hey, first dibs are first dibs and you can’t argue with that.
And you certainly can’t argue the fact that this banana bread is DEFINITELY something you’re gonna wanna be calling first dibs on.
So basically, we’re gonna be following my standard banana bread base recipe. Why mess with something that works SO amazingly every single time? New and improved updates today include rolled oats, a hefty amount of chocolate chips, a big bump upwards of vanilla, and a pinch of cinnamon.
Many, many slices later…we determined that oatmeal chocolate chip cookies + banana bread = a very good idea.
Buuuuuuut…just to make absolutely sure? More slices.
Seriously once you start…best of luck to you as far as stopping goes.
Oatmeal Chocolate Chip Cookie Banana Bread
Ingredients
- 3 large ripe bananas mashed
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup melted butter
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup white whole wheat flour
- 3/4 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
Instructions
- Make the bread: Preheat oven to 350F and grease an 11" loaf pan and set aside.
- In a large bowl, beat bananas, sugar, butter, milk, eggs, and vanilla until smooth. Fold in flour, oats, baking powder, baking soda, salt, and cinnamon until batter is just combined. Fold in chocolate chips.
- Scrape batter into prepared pan and smooth top. Bake banana bread at 350F 50-55 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely on a wire cooling rack. Once cooled, remove from pan.
Gayle @ Pumpkin 'N Spice says
YES! I’m a middle piece of bread kinda gal…those definitely have the most flavor. Love this fun mashup, Sarah! I have no doubt this would quickly become my new favorite bread!
Jennifer says
Such a wonderful chocolate chip cookies. Thank you so much for sharing!
[email protected] says
that bread looks amazing Sarah! I think I can eat the entire loaf all by myself!
Ashley - The Recipe Rebel says
I am seriously obsessed with banana bread AND oatmeal cookies. You are like some sort of brilliant mad scientist up in that kitchen of yours Sarah!
Jayne says
Just made this last night and it turned out great! I followed the recipe except I didn’t use whole wheat flour. Thanks for sharing!
Sarah says
Thanks for letting me know, Jayne! I’m thrilled to hear that this bread was a winner. 🙂
Monali Parmar says
Absolutely delicious! I’ve never added oatmeal to my BB so this is a game changer. My son loved it! Thanks for such a great recipe.
Crystal | Beat Bake Eat says
These pictures are so beautiful!
Sarah says
Thank you so much Crystal!
Anna says
YUM! I made this bread this week and it’s delicious. Admittedly I didn’t follow the recipe exactly but it came out great anyway. I used 1 cup of oat flour rather than whole wheat, just 1/4 cup coconut sugar, and unsweetened almond milk.
Ahmi Zitha says
I love this banana bread, my daughter loves it too.
Garth says
Do you think I can use steel-cut oats instead of rolled? Cooked steel-cut oats have a rougher texture. Maybe I can pre-soak them but not sure about moisture content. Any thoughts? Thanks!
Sarah says
Hi Garth! Steel-cut oats are quite a bit tougher in texture so for that reason, I would not recommend using them in this particular recipe.
Joanne Bulos says
Delicious!
JC says
Great recipe! Can this be made into cupcakes?
Sarah says
I have never tried that, however, you can certainly try! You will need to adjust the bake time down to 20-25 minutes for standard-sized cupcakes. 🙂
Jenny Tabuena says
Wow, this turned out perfect! We used dark chocolate chips and added in some pecans, holy moly was it delicious! Thanks for the recipe! I make chocolate chip oatmeal cookies all the time, they are my husband’s fav. He was so excited about this bread. Looks like we have another regular on our hands.
Shachi Sarkar says
Awesome bread, I substituted the whole flour with gluten free flour and oats and came out delicious ❤️loved it!
Sarah says
So glad to hear that!!
Matthew says
This recipe came out great! Actually, I only had 1/2 cup regular flour so had to add 1/2 cup instant corn masa flour. I used the coconut sugar, extra dark chocolate chips, and added about 1 tbsp dark rum to the wet ingredients. Very yum! It came out moist using an 8 inch square tin. My kids love it!
Sarah says
Awesome to hear, Matthew! I’m glad you and your family enjoyed it. 🙂
Linda says
Question – Is there any way to adapt this to a standard 9 x 5 x 3 bread pan size.? This sounds like a delicious recipe, but I only have the usual 9 and 8 inch pans.
Sarah says
Yes, absolutely! You may need to increase the bake time by a few minutes but everything else should stay the same!