Save The smell of ripe bananas sitting on my counter always reminds me of my grandmother, who never let a single banana go to waste. She would have absolutely adored this combination, especially the way the peanut butter makes everything taste like a sneaky dessert. I stumbled upon adding oats to banana bread during a particularly cold winter when I ran out of flour and needed something to bulk up the batter. The texture shift from that happy accident changed my banana bread game forever.
My roommate walked into the kitchen while this was baking and actually gasped, asking if I had secretly started a bakery operation. The way chocolate and peanut butter perfumes the whole house is nothing short of magnetic. Since that day, this has become my go-to whenever I need to win hearts or bribe friends into helping me move furniture.
Ingredients
- 1 ½ cups (180 g) all-purpose flour: Forms the structure of the bread while keeping it tender
- 1 cup (90 g) old-fashioned rolled oats: These add wonderful texture and heartiness that elevates this beyond ordinary quick bread
- 1 tsp baking soda: Essential for the rise and that beautiful domed top
- ½ tsp baking powder: Works with the soda to give the bread lift and lightness
- ½ tsp salt: Balances sweetness and intensifies the chocolate and peanut butter flavors
- 1 tsp ground cinnamon: Adds warmth that bridges the gap between banana and chocolate
- 3 medium ripe bananas, mashed (about 1 cup): The riper and more spotted they are, the sweeter and more flavorful your bread will be
- ½ cup (120 g) creamy peanut butter: Use natural peanut butter for the most genuine peanut flavor or regular for sweeter results
- ½ cup (100 g) light brown sugar, packed: Provides moisture and a subtle caramel depth that white sugar cannot match
- ¼ cup (60 ml) neutral oil: Keeps the bread incredibly moist while letting other flavors shine through
- 2 large eggs: Bind everything together and contribute to the structure
- 1 tsp pure vanilla extract: Amplifies all the other flavors and makes the kitchen smell divine
- ¾ cup (130 g) semisweet chocolate chips: Distribute these generously for maximum chocolatey moments in every bite
- ¼ cup (25 g) chopped roasted peanuts (optional): Adds a salty crunch that plays beautifully against the sweet chocolate
Instructions
- Get your oven ready and prepped:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly and line it with parchment paper, leaving some overhang for easy lifting later.
- Whisk together the dry ingredients:
- In a large bowl, combine the flour, oats, baking soda, baking powder, salt, and cinnamon until everything is evenly distributed.
- Combine the wet mixture:
- In a separate bowl, mix the mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla. Whisk until the mixture is smooth and creamy.
- Bring it all together:
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix which can make the bread tough.
- Add the chocolatey goodness:
- Fold in the chocolate chips and chopped peanuts, but save a small handful to scatter over the top for that bakery-worthy finish.
- Prepare for baking:
- Pour the batter into your prepared loaf pan and smooth the top. Sprinkle with those reserved chocolate chips and peanuts for visual appeal.
- Bake to perfection:
- Bake for 50 to 55 minutes until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
- The hardest part—patience:
- Cool in the pan for 10 minutes, then use the parchment to lift it out and transfer to a wire rack to cool completely before slicing.
Save This bread became a household staple during my final semester of college when I needed grab-and-go breakfasts that actually sustained me through morning classes. Something about the combination of hearty oats and protein from the peanuts kept me full until lunch, which rarely happened with my usual breakfast choices.
Make It Your Own
Swirling extra peanut butter on top before baking creates gorgeous ribbons and intense peanut butter pockets throughout the bread. Simply drop dollops of peanut butter onto the batter and use a knife to marble it through. You can also substitute almond butter or sunflower seed butter if peanut allergies are a concern. Each variation brings its own character while keeping that comforting banana bread soul intact.
Storage Secrets
This bread actually tastes better on day two, once the flavors have had time to mingle and develop. Keep it tightly wrapped at room temperature for up to three days, or freeze individual slices for those busy weekday mornings. A quick 20-second thaw in the microwave brings back that freshly baked warmth, making it perfect for meal prep enthusiasts or anyone who loves having homemade treats on hand without daily baking.
Serving Ideas
Toast a thick slice and spread it with extra peanut butter for an over-the-top breakfast experience. Serve it slightly warmed with a scoop of vanilla ice cream for dessert that blurs the line between indulgent and wholesome. You can even cube leftover bread and transform it into an incredible bread pudding or French casserole that feeds a crowd.
- A cup of strong coffee brings out the chocolate and coffee notes beautifully
- Cold milk is the classic companion that reminds you of childhood snack time
- This bread pairs surprisingly well with a crisp glass of almond or oat milk
Save There is something deeply satisfying about transforming bananas that look past their prime into something that brings so much joy to everyone who tries it. Hope this recipe becomes as beloved in your kitchen as it has in mine.
Recipe FAQs
- → Can I use natural peanut butter?
Natural peanut butter works well in this bread. Just make sure to stir it thoroughly before measuring, as the oil tends to separate. The texture may be slightly denser but equally delicious.
- → Should I use quick oats or old-fashioned oats?
Old-fashioned rolled oats are recommended for better texture and structure. Quick oats can make the bread slightly denser, while steel-cut oats won't soften properly during baking.
- → How do I know when the bread is done?
Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The top should be golden brown and firm to the touch. If it browns too quickly, tent with foil.
- → Can I make this without bananas?
Bananas are essential for moisture and structure in this bread. For a different variation, try using pumpkin puree or applesauce, though the flavor and texture will change significantly.
- → How should I store this bread?
Wrap tightly in plastic or store in an airtight container 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?
You can reduce the brown sugar to ⅓ cup, though the bread will be less sweet and may brown less. The bananas provide natural sweetness, so it remains enjoyable with less added sugar.