This banana bread is soft, chocolatey, and packed with fiber-rich oats, making it a feel-good treat for any time of day. The combination of banana and chocolate is always a winner, and the oats give it a hearty texture that makes each slice filling and satisfying. It’s easy to make in one bowl and is a great way to use up overripe bananas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas (mashed)
Rolled oats
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Milk (dairy or non-dairy)
Chocolate chips or chunks (optional)
Directions
Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, brown sugar, oil or butter, milk, and vanilla extract. Whisk until well combined.
Stir in the rolled oats and let them sit for about 5 minutes to soften.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet banana mixture until just combined. Do not overmix.
Fold in chocolate chips or chunks if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 1 standard loaf (about 8–10 slices). Prep time: 15 minutes Bake time: 50–60 minutes Total time: 1 hour 10 minutes
Variations
Nutty version: Add chopped walnuts, pecans, or almonds for crunch.
Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based milk, and oil instead of butter.
Double chocolate: Use dark cocoa powder and extra chocolate chips for a richer loaf.
No sugar added: Use extra ripe bananas and skip the sugar, or substitute with maple syrup or honey.
Mini loaves or muffins: Bake in mini loaf pans or muffin tins and adjust the baking time accordingly.
Storage/Reheating
Store the cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 3 months. To reheat, microwave a slice for 15–20 seconds or warm in a toaster oven until heated through.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture will be slightly softer. Avoid using instant oats.
Can I make this recipe without cocoa powder?
Yes, simply omit the cocoa powder for a classic banana oat bread, or replace it with a bit more flour.
How ripe should the bananas be?
Use bananas with lots of brown spots for the best flavor and moisture.
Can I reduce the sugar?
Yes, you can reduce the brown sugar by 1/4 cup or use natural sweeteners like honey or maple syrup.
Why is my banana bread dense?
Overmixing the batter can lead to a dense loaf. Stir just until combined.
Can I make this recipe into muffins?
Yes, bake in a muffin tin for 18–22 minutes at the same temperature.
Should I toast the oats before using?
Not necessary, but toasting the oats can enhance their flavor slightly.
Can I use whole wheat flour?
Yes, substitute half or all of the all-purpose flour with whole wheat flour for added fiber.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out with just a few moist crumbs.
Can I add other mix-ins?
Yes, try adding shredded coconut, dried fruit, or a swirl of peanut butter for extra flavor.
Conclusion
Chocolate Oatmeal Banana Bread is a wholesome and indulgent treat that transforms basic pantry ingredients into something special. It’s rich, satisfying, and perfect for any time of day—from breakfast to dessert. Whether you enjoy it plain, toasted, or studded with chocolate chips, this banana bread is sure to become a staple in your baking rotation.
Chocolate Oatmeal Banana Bread is a moist, chocolatey twist on classic banana bread, enhanced with hearty oats for added texture and nutrition. It’s the perfect wholesome treat for breakfast, snacks, or dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:50–60 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe bananas, mashed
1 cup rolled oats
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup brown sugar
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
1/4 cup milk (dairy or non-dairy)
1/2 cup chocolate chips or chunks (optional)
Instructions
Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, mash bananas until smooth.
Add eggs, brown sugar, oil or butter, milk, and vanilla extract. Whisk until well combined.
Stir in rolled oats and let sit for 5 minutes to soften.
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
Fold in chocolate chips or chunks, if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add chopped nuts like walnuts or pecans for crunch.Use a gluten-free flour blend and certified gluten-free oats for a GF version.Swap eggs with flax eggs and dairy with plant-based alternatives for a vegan loaf.Make muffins instead—bake for 18–22 minutes in a muffin tin.Store in an airtight container to maintain moisture.
