Chocolate Chip Peanut Butter Oatmeal Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 9x5-inch loaf pan
- 1 set measuring cups
- 1 set measuring spoons
- 1 Wire rack
Ingredients
- 3 medium bananas ripe mashed
- 100 gram creamy peanut butter
- 80 milliliter vegetable oil neutral
- 100 gram granulated sugar
- 80 gram brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 80 gram rolled oats old-fashioned
- 5 gram baking powder
- 3 gram baking soda
- 3 gram fine salt
- 120 gram semi-sweet chocolate chips plus extra for topping
- 30 gram rolled oats for topping optional
- 5 milliliter vegetable oil for greasing pan
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan with vegetable oil.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Whisk in the creamy peanut butter, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, mix together the all-purpose flour, rolled oats, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon until just combined and no dry streaks remain.
- Fold in the semi-sweet chocolate chips with a rubber spatula, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Sprinkle the extra chocolate chips and rolled oats evenly over the top, if using.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the banana bread cool in the pan for 15 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the crumb tender. If the top is browning too quickly before the center is done, loosely tent the loaf with foil during the last 10–15 minutes of baking. You can adjust sweetness by using darker chocolate chips or reducing the granulated sugar slightly, and swap some all-purpose flour for whole wheat flour for a heartier texture. This bread keeps well wrapped at room temperature for up to 3 days or can be tightly wrapped and frozen for up to 2 months; slice before freezing for easy single-portion reheating.
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