Double Chocolate Chip Oatmeal Banana Bread Recipe Is Incredibly Moist by Elisa Schmitz
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Baking season is here, and I’m kicking it off with this incredible double chocolate chip banana bread baked oatmeal recipe. And yes, this banana bread recipe tastes as good as it sounds (and smells)!
The secret to this moist and delicious banana bread baked oatmeal is six very overripe bananas (the more overripe they are, the sweeter they become), and two types of chocolate chips (semisweet and milk chocolate). Adding so much sweet banana goodness means you need less sugar, and you get a moister texture.
Here is your shopping list for this double chocolate chip oatmeal banana bread recipe: flour, rolled oats (check out the health benefits of oats), baking soda, baking powder, salt, bananas (check out the health benefits of bananas), milk, vanilla extract, ground cinnamon, butter, light brown sugar, eggs, chocolate chips and walnuts (check out the health benefits of walnuts).
My husband (my official taste tester) could not stop saying “Mmm!” as he ate this decadent baked oatmeal for breakfast, so this banana bread recipe just went to the top of my “weekend baking therapy” list!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes, depending on your oven
Total Time: 40 to 45 minutes
Servings: 16 (makes 2 loaves)
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 very overripe bananas, mashed
- 1/2 cup milk or nut milk (I used almond milk; you may need to add more or less milk to achieve desired consistency)
- 2 teaspoons vanilla
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 2 eggs
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup chopped walnuts (optional)
Recipe Notes
- I used gluten-free flour and gluten-free quick-cooking oats.
- Use overripe bananas in this recipe for the best results.
- Store the bread in an airtight container to keep it fresh.
Here's how to make it:
- Coat two 9x5-inch loaf pans with cooking spray. Preheat oven to 325 degrees F. In a bowl, combine flour, oats, baking soda, baking powder and salt. In another bowl, blend bananas, milk, vanilla and cinnamon. To the second bowl, add butter and brown sugar, stirring until blended in. Add eggs, one at a time, to the wet mixture. Combine wet mixture and dry mixture, and stir until blended. (I used gluten-free flour.)
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Fold in chocolate chips and walnuts, if using.
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Pour batter into the two loaf pans. Bake for about 30 to 35 minutes, depending on your oven. Use the toothpick test if needed, to see if it comes out clean. Allow to cool in the loaf pans for a few minutes, to avoid crumbling. Store the banana bread in an airtight container to keep it fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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