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Chocolate Chip Oatmeal Banana Bread
Delicious and sweet this Chocolate Chip Oatmeal Banana Bread is hearty and perfect for the holidays!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 330 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 3 ripe bananas brown spots preferred, divided
- 1 egg
- ½ cup canola oil
- ½ teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 cup + 2 tablespoons rolled oats divided
- ¾ cup granulated sugar divided
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup 2 tablespoons chocolate chips divided
Instructions
- Preheat the oven to 350 degrees and place the oven rack on the middle shelf. Place a piece of parchment paper that is 7” x at least 12” long inside and perpendicular to a 9” x 5” bread pan. The paper should be hanging over both sides of the long sides of the pan evenly. Grease the pan with the parchment paper.
- In a large bowl, barely mash 2 peeled bananas with a fork, leaving large chunks. Do not overmash.
- Add egg, canola oil, and vanilla extract, mix gently with the fork until just combined. Set the bowl aside.
- In a medium bowl, mix together flour, 1 cup rolled oats, sugar, cinnamon, baking powder, baking soda, and salt.
- Pour dry ingredients into wet ingredients, mix until just combined. Do not overmix. Fold in ½ cup chocolate chips.
- Pour ½ of the batter into the greased bread pan. Place a whole peeled banana in the center like a boat. Pour the remaining batter on top to cover the banana. The top end and bottom end of the banana might stick out just a little.
- Sprinkle the 2 tablespoons of the oatmeal and 2 tablespoons of the chocolate chips onto the top of the batter.
- Bake chocolate chip oatmeal banana bread for 1 hour or until golden brown and a toothpick inserted in the middle comes out clean.
- Remove the bread pan and place on a cooling rack to cool until the sides of the bread have lifted slightly away from the pan.
- Using the flaps of parchment paper on each side of the pan, lift the bread out and put directly onto a cooling rack. Once completely cooled, cut into 8 to 10 pieces or cut one slice and save the rest for later
Cup of Yum
Notes
- Storage Instructions
- Store in an airtight container at room temperature for up to 5 days. Wrap in foil and freeze for up to 3 months.
- Store in an airtight container at room temperature for up to 5 days.
- Wrap in foil and freeze for up to 3 months.
Nutrition Information
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Sodium
223mg
(9%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
59IU
(1%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 223mg | 9% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.