Why I Keep Coming Back to This Chocolate Chip Oatmeal Banana Bread

You know, if you ever wandered into my kitchen pretty much any given Saturday, you’d probably smell bananas and chocolate mixing in the oven. It’s not just because my kids go through bananas like monkeys at a zoo (honestly, some weeks I think we could open a fruit stand), but because I end up with those sad, spotty bananas and, instead of feeling guilty, I see it as an opportunity for something cozy. That’s how this chocolate chip oatmeal banana bread landed in my personal hall of fame. One time my neighbor popped by just as it was coming out of the oven; she started with, “Just a small slice” and I think ended up eating about a quarter of the loaf, so—yeah, it’s that good. Also, fair warning: don’t even think about eating this while wearing nice clothes, chocolate chips seem determined to leave public evidence.

This Is Why You’ll Love Making (and Eating) It

I make this whenever the weather turns a bit chilly, or anytime breakfast needs to feel like a hug. My partner claims it’s all about the chocolate chips, but secretly, I think it’s the oats that make it feel like real breakfast and not just “cake before noon” (not that there’s anything wrong with cake in the morning). Also, for a while there, I used to dread that part where you have to mash bananas—I always ended up flinging some across the counter, but then I just… started using a good old fork and embracing the mess. Honestly, if it’s lumpy, it just means it’s rustic, right?

Let’s Talk Ingredients (and a Few Friendly Substitutions)

3 overripe bananas – the spottier, the better (if I only have two, I just wing it and add a splash of milk)
1/3 cup (75g) melted butter – I’ve definitely swapped this for coconut oil when I ran out, too
1/2 cup (100g) brown sugar – my grandma swore by dark brown, but I grab whatever’s handy
1 large egg
1 teaspoon vanilla extract – sometimes I forget this and it’s still fine, honestly
1 cup (120g) all-purpose flour
1/2 cup (50g) rolled oats – you can use quick oats, but the chunky ones are better
1 teaspoon baking soda
1/2 teaspoon ground cinnamon – add more if you want things spicy
1/4 teaspoon salt – I go for flakey sea salt, but regular is fine
3/4 cup (125g) chocolate chips – milk, dark, semi-sweet; they’re all great (I’m not picky. Okay, maybe a little.)

So, Here’s How I Make It

First, get your loaf pan ready. Grease it with butter or slap in some parchment paper. Don’t fuss too much if the paper crinkles; it all comes out in the wash.
In a big mixing bowl, peel your bananas and mash them up with a fork. If they’re not perfectly mashed, don’t sweat it—my batter almost always has suspicious banana blobs and that’s fine.
Pour in the melted butter. Stir it up, and this is a good moment to steal a smell—banana and butter is a top combo. If anyone’s around, they’ll wander into the kitchen right about now, guaranteed.
Add the brown sugar, egg, and vanilla. Mix them all together. It’ll look kinda gloopy, but that’s how it should be.
Toss in the flour, oats, baking soda, cinnamon, and salt. Give it a stir until there’s no big dry patches, but don’t overthink it. Actually, less mixing is better here—nobody wants tough banana bread. I once got carried away and ended up with a loaf that was more like a doorstop.
Fold in your chocolate chips. Or, just dump them on top and swirl them through—depends on how artistic you’re feeling that day. This is also where I sneak a few chips for myself (chefs perks).
Pour the batter into your prepared pan and level it out. Sometimes I throw a few extra chocolate chips on top because, well, why not?
Bake in a preheated oven at 350°F (180°C) for about 50-60 minutes. It should smell really good and look golden. I poke a skewer or butter knife in and check if it comes out mostly clean (melted chocolate doesn’t count as uncooked!).
Let it cool in the pan for 10 minutes before turning it out. On second thought, if you can’t wait, just slice it in the tin—scorched fingers are part of the fun.

Notes From (Too Many) Loaves

If the bananas were frozen, just thaw them and ignore the weird liquid. It all goes in.
The bread sometimes sinks a bit if I open the oven door early. Annoys me every time, but it still tastes good.
I think the bread is moister the next day. If it survives that long; mine rarely does.

What I’ve Tried (the Good and the… Not So Good)

Chopped walnuts: sometimes I stir in a handful, which gives it a lovely crunch (nobody eats around the nuts in this house, thankfully).
Swapped half the flour for whole wheat: it turned out a bit more “hearty”—not bad, but a little denser than I like.
Tried peanut butter chips instead of chocolate chips once. Wouldn’t do it again—the chocolate just wins, hands down.

What You’ll Need (Or Improvise Like Me)

Loaf pan (9×5 inches or whatever you can scare up—I once used a square cake pan. It worked. Sort of.)
Mixing bowl
Fork for mashing bananas (or a potato masher, if you’re feeling fancy)
Spoon or spatula—if you don’t have one, clean hands have never failed me in a pinch

Keeping It Fresh (Good Luck With That)

If for some wild reason you don’t eat it all immediately, wrap it up in cling film and it’ll hold for 2–3 days at room temp. Actually, I find it works better if you pop it in the fridge after day two, but honestly, in my house it never lasts more than a day—unless I hide it behind the broccoli.

Serving: How I Like It

My favorite is with a big mug of tea, late in the afternoon when the sun’s hanging low. The kids dunk theirs in hot chocolate (they call it “double chocolate breakfast”). A scoop of vanilla ice cream on a warm slice? Trust me, just do it once and you’ll see…

Things I’ve Learned (the Hard Way, Sometimes)

Don’t even try to use unripe bananas. That bread came out bland once and I regretted wasting perfectly good chocolate chips.
Let it cool a little before slicing if you want actual slices. I once tried getting it out straight away—banana bread crumble, anyone?

Questions I Actually Get

Can I freeze banana bread?
Yeah, works fine. Just wrap it up tight, and thaw on the counter. It gets a bit soggy sometimes, but a quick toast fixes that.
Do I have to use oats?
Nope. I like the texture, but you can skip them. If you do, maybe add a bit more flour so it isn’t too loose.
Can I make muffins instead?
Sure thing! Reduce the time to about 20–25 minutes (keep an eye on them though, ovens have minds of their own…)
Why did my loaf sink in the middle?
Probably underbaked or your bananas were on the large side. Or maybe you peeked at it too early. I do it too.
Is it healthy?
Erm, it’s healthier than some things, less healthy than others. Bananas and oats count for something, right?

Oh, and if you’re wondering whether it counts as breakfast or dessert—honestly, who cares? Any excuse is a good one when it comes to fresh banana bread.

Chocolate Chip Oatmeal Banana Bread