Healthy Banana chocolate chip oatmeal bread
This Healthy Banana Chocolate Chip Oatmeal Bread is the perfect blend of sweetness and nutrition. Made with simple ingredients, it’s a moist, flavorful treat you can enjoy any time of the day!
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Servings: 10 slices
Ingredients
- 3 ripe bananas
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups rolled oats
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp cinnamon (optional)
- ¼ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch (or 8-inch) loaf pan by greasing it with oil or butter, or lining it with parchment paper.
- Mash the bananas using a fork or a potato masher until smooth. Add the eggs, maple syrup, vanilla extract, and milk. Mix everything together until well combined.
- Next, blend rolled oats in a blender until they turn into a fine oat flour. Add the chocolate chips into the oat flour.
- Add the oat flour, baking powder, baking soda, a pinch of salt, and cinnamon into the banana mixture. Mix everything until the dry ingredients are fully incorporated with the wet ingredients.
- Pour the batter into the prepared loaf pan. Top with a few extra chocolate chips and oats for a nice finish.
- Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Allow it to cool completely before slicing and enjoying!
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Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and moister the bread will be. Overripe bananas work best for natural sweetness.
- Don’t Overmix the Batter: Mix until just combined to avoid a dense loaf. Overmixing can result in a heavy texture.
- Oat Flour Tip: Blend rolled oats into a fine powder to make your own oat flour. You can also use gluten-free oats if needed.
- Add Chocolate Chips to the Flour: Toss the chocolate chips in a little oat flour before adding to the batter to prevent them from sinking to the bottom.
- Storage: Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for 2-3 months.
- Baking Time: Oven temperatures vary, so start checking for doneness around 40 minutes. Insert a toothpick—if it comes out clean, it's done!
- Swap the milk for almond milk, oat milk, or any other plant-based milk of your choice.