Chocolate Chip Peanut Butter Oatmeal Banana Bread (Printable)

Moist banana bread with peanut butter, oats, and chocolate chips—ideal for breakfast or snacks.

# What Goes In:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3 medium ripe bananas, mashed (approximately 1 cup)
08 - ½ cup creamy peanut butter
09 - ½ cup light brown sugar, packed
10 - ¼ cup neutral oil such as canola or sunflower
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - ¾ cup semisweet chocolate chips
14 - ¼ cup chopped roasted peanuts, optional

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
03 - In another bowl, combine mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined—do not overmix to maintain tender texture.
05 - Fold in chocolate chips and peanuts, reserving a few pieces for sprinkling on top if desired.
06 - Pour batter into prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and peanuts.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It comes together in under twenty minutes of prep, making it perfect for those mornings when you want something homemade but don't have hours to spend.
  • The combination of peanut butter and bananas delivers that nostalgic comfort food feeling without any pretension or complicated technique.
  • You get a tender crumb with real substance from the oats, not the dense hockey puck texture that some banana breads turn into.
02 -
  • The toothpick test is your friend—moist crumbs are good, liquid batter running off the toothpick means it needs more time, and a completely clean toothpick means you've slightly overshot but it'll still be delicious.
  • Room temperature eggs and peanut butter mix into the batter much more smoothly than cold ones, so pull them out of the fridge while your oven preheats.
03 -
  • Check your baking soda and baking powder every few months—old leavening agents lose their power and your bread will fall flat before you realize what happened.
  • If you love peanut butter flavor, melt a tablespoon of peanut butter and drizzle it over the cooled bread before slicing, which sounds fancy but takes no extra effort.
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