Chocolate Chip Peanut Butter Oatmeal Banana Bread

There's something about the smell of banana bread baking that makes a kitchen feel like home, even if you're just learning to bake. I discovered this particular version on a Tuesday morning when I was standing in front of an almost-empty pantry, staring at three very brown bananas and a jar of peanut butter that seemed to be calling my name. My roommate wandered in halfway through mixing, took one whiff, and asked if I was making the good kind—the kind with chocolate. That's when I knew this recipe had staying power.

I baked this for my sister's book club once, slicing it thick and serving it warm with coffee, and watched three different people ask for the recipe before they'd even finished their first piece. That's the moment I realized this wasn't just another banana bread—it was the kind of thing people remember about an afternoon.

Ingredients

• All-purpose flour (1 ½ cups): The backbone of structure; sifting isn't strictly necessary, but it does prevent lumps from hiding in your batter.
• Old-fashioned rolled oats (1 cup): These add heartiness and a subtle nuttiness that makes the bread feel less like a dessert and more like something you can eat for breakfast without apologizing.
• Baking soda (1 tsp) and baking powder (½ tsp): Work together to create lift; don't skip either one or your bread will feel dense and disappointed.
• Salt (½ tsp) and ground cinnamon (1 tsp): Salt makes everything taste more like itself, while cinnamon whispers in the background, making you wonder what that warmth is.
• Ripe bananas (3 medium, mashed): The browner they are, the sweeter and more flavorful your bread becomes; those speckled ones everyone ignores are actually the prize.
• Creamy peanut butter (½ cup): Smooth works best here for an even crumb; chunky will surprise you with delightful pockets if you're feeling adventurous.
• Light brown sugar (½ cup, packed): Packed means pressed down into the measuring cup; it adds moisture and a subtle molasses depth that white sugar won't give you.
• Neutral oil (¼ cup): Keeps the bread tender and moist; don't use olive oil unless you want your banana bread to have an opinion.
• Eggs (2 large): The binder that holds everything together and adds richness; room temperature eggs incorporate more smoothly.
• Pure vanilla extract (1 tsp): The secret ingredient that rounds out all the flavors and makes people pause mid-bite wondering what they're tasting.
• Semisweet chocolate chips (¾ cup): The joy in every slice; dark chocolate chips will make it more sophisticated, while milk chocolate chips will sweeten it further.
• Chopped roasted peanuts (¼ cup, optional): These add a textural contrast and remind you that this bread has real substance.

Instructions

Prepare your oven and pan:

Heat your oven to 350°F and grease a 9x5-inch loaf pan thoroughly, then line it with parchment paper—this step feels fussy until you're sliding a perfectly intact loaf onto a cooling rack and feeling like a baker.

Combine the dry ingredients:

Whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon in a large bowl, making sure everything is evenly distributed so there are no hidden pockets of baking soda that will taste bitter.

Mix the wet ingredients:

In another bowl, mash your bananas until they're mostly smooth with just a few small chunks, then whisk in the peanut butter, brown sugar, oil, eggs, and vanilla until the mixture is cohesive and creamy.

Combine wet and dry gently:

Pour the wet ingredients into the dry ingredients and fold everything together with a spatula just until the flour disappears—this is not the time to be thorough, because overmixing will make your bread tough and chewy rather than tender.

Add the chocolate and peanuts:

Fold in the chocolate chips and chopped peanuts with just a few more gentle strokes, reserving some of both to scatter on top for visual appeal and extra flavor in every bite.

Transfer to the pan:

Pour the batter into your prepared loaf pan and smooth the top with a spatula, then sprinkle the reserved chocolate chips and peanuts across the surface where they'll toast slightly and look intentional.

Bake until golden:

Slide the pan into the oven for 50 to 55 minutes—you'll know it's done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, not completely clean but not batter-wet either.

Cool and release:

Let the bread rest in the pan for 10 minutes so it firms up enough to handle, then turn it out onto a wire rack to cool completely, which will take about an hour but is worth the wait if you can manage the patience.

Pin It

There was a morning when my neighbor stopped by unannounced just as this loaf was cooling, and I cut her a thick slice, and we stood in my kitchen in our pajamas eating warm banana bread with our fingers like we were eight years old. That's when I understood that this recipe does something beyond feeding people—it creates moments.

Storage and Make-Ahead Magic

I learned the hard way that wrapping this bread properly makes all the difference between a moist slice three days later and one that tastes like cardboard. Once the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature where it will stay fresh and tender for up to three days. If you want to make it further ahead, wrap it again in a freezer bag and freeze for up to two months—then thaw it at room temperature for a few hours, and it tastes almost as good as the day you made it.

Flavor Variations That Work

Once you've mastered the basic recipe, you can play with it without ruining anything. For extra peanut butter depth, swirl two tablespoons of additional peanut butter on top of the batter before baking—it creates pockets of flavor throughout. You can also substitute almond butter or sunflower seed butter for the peanut butter if you're avoiding peanuts or just feeling experimental, though the flavor will shift slightly.

Why This Bread Works Better Than You'd Think

The combination of oats and peanut butter might sound like you're making a health food, but the brown sugar, chocolate chips, and oil ensure this tastes indulgent and satisfying rather than virtuous. The cinnamon acts as a bridge between all the flavors, making everything feel cohesive, while the mashed banana keeps everything moist without needing an excessive amount of oil or butter. Think of it as the breakfast bread that doesn't apologize for also being delicious.

• Check your chocolate chips for freshness because stale chocolate chips can taste waxy and disappointing in every slice.
• If your peanut butter is very thick and oily, stir it well before measuring so the ratio stays accurate and your batter mixes smoothly.
• Don't worry if the batter looks slightly lumpy—those banana pieces and oat flakes are supposed to be there and add character to the finished loaf.

Pin It

This bread has become the recipe I make when I want to feel competent in the kitchen without spending all day there. It's the one that never disappoints and always makes people smile.

Recipe FAQs

→ Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can substitute quick oats for old-fashioned rolled oats in a 1:1 ratio. However, old-fashioned oats provide better texture and heartiness. Quick oats may result in a slightly softer crumb.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but not wet batter. The top should be golden brown and firm to the touch. Baking typically takes 50-55 minutes at 350°F.

→ Can I make this without peanut butter?

Yes, you can substitute almond butter, sunflower seed butter, or even coconut butter. If you don't want any nut butter, increase the oil to ½ cup and add an extra ripe banana for moisture.

→ How should I store this banana bread?

Wrap the cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, slice and freeze individually wrapped portions for up to 2 months.

→ Can I reduce the sugar in this recipe?

You can reduce the brown sugar to ¼ cup since the ripe bananas provide natural sweetness. For a sugar-free version, substitute with mashed banana or applesauce, though the texture may be slightly denser.

→ What can I use instead of chocolate chips?

You can substitute chocolate chips with chopped nuts, dried cranberries, raisins, or even white chocolate chunks. Feel free to customize with your favorite mix-ins while keeping the total amount around 1 cup.