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
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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.
Sarah C says
I’ve tried a lot of different banana bread recipes and I think this might be my favourite one ever? I stayed quite true to the recipe, with a few exceptions: I used Earth’s Own Oat Milk for Coffee (so I guess it’s closer to a creamer consistency), quick oats (what I had), and added about 1/2tsp of both nutmeg and cardamom for some extra warming spice. I don’t have an 11″ baking pan, so I used two 9×5 baking pans to produce two shallow loaves. This cut the baking time to about 45 minutes. This will be my new go-to recipe, thank you!
Sarah says
Amazing to hear, Sarah! Thanks for sharing your modifications to this banana bread. 🙂
Deb says
This was great! I think it might be my new favorite banana bread recipe, too. The addition of oats adds so much! I made it vegan-style with flax eggs and alternative milk, and it still came out fantastic!
Sarah says
That’s so amazing that you were able to make this bread vegan, Deb! Thanks for sharing your modifications, I appreciate it. 🙂