Oatmeal Banana Chocolate Chip Bread

Here’s a complete recipe article for **Oatmeal Banana Chocolate Chip Bread**, with over 600 words:

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# Oatmeal Banana Chocolate Chip Bread

**A Wholesome, Moist Loaf with a Touch of Sweet Indulgence**

When overripe bananas are sitting on your counter, there’s no better way to use them than by baking a loaf of comforting banana bread. But this isn’t just any banana bread — this is **Oatmeal Banana Chocolate Chip Bread**, a heartier, more flavorful twist on the classic recipe. It combines the warm, familiar taste of banana bread with the nuttiness of oats and the sweetness of chocolate chips, resulting in a wholesome, satisfying treat that’s great for breakfast, snack time, or dessert.

Whether you’re looking for a healthy-ish option or a recipe the whole family will love, this one checks all the boxes.

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## Why You’ll Love This Recipe

- **Moist and tender** with the perfect banana flavor

- **Oats add texture and fiber**, making it more filling

- **Chocolate chips** bring bursts of sweetness in every bite

- Easy to make with simple pantry staples

- Freezes well and is great for meal prep

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## Ingredients

**Dry Ingredients:**

- 1 cup all-purpose flour

- 1 cup old-fashioned rolled oats

- 1 tsp baking soda

- ½ tsp baking powder

- ½ tsp ground cinnamon

- ¼ tsp salt

**Wet Ingredients:**

- 2–3 very ripe bananas (about 1 cup mashed)

- ⅓ cup melted coconut oil or vegetable oil

- ½ cup brown sugar (lightly packed)

- 2 large eggs

- 1 tsp vanilla extract

- ¼ cup milk (dairy or non-dairy)

**Add-ins:**

- ½–¾ cup semi-sweet chocolate chips (or dark chocolate chunks)

- Optional: ½ cup chopped walnuts or pecans for crunch

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## Instructions

### Step 1: Preheat and Prep

Preheat your oven to **350°F (175°C)**. Grease a **9x5-inch loaf pan** or line it with parchment paper for easy removal. Set aside.

### Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt. The oats will add a chewy texture, and the cinnamon brings warm undertones to complement the banana.

### Step 3: Mix Wet Ingredients

In a large bowl, mash the bananas until smooth (a few small lumps are okay). Add the melted oil, brown sugar, eggs, vanilla, and milk. Stir until well combined and smooth.

### Step 4: Combine Wet and Dry

Gradually fold the dry mixture into the wet mixture using a spatula or wooden spoon. Mix just until combined — avoid overmixing, which can make the bread tough.

### Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips and nuts, if using. Reserve a few to sprinkle on top of the batter for a decorative finish.

### Step 6: Bake

Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips or oats on top, if desired. Bake for **50–60 minutes**, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

**Tip**: If the top starts to brown too quickly, tent the loaf with foil during the last 10–15 minutes.

### Step 7: Cool and Slice

Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. This resting time helps it firm up for neater slices.

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## Storage and Freezing

- **Room temperature**: Store in an airtight container for up to 3 days.

- **Refrigerator**: Keeps fresh for up to a week.

- **Freezer**: Wrap slices individually or the entire loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

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## Variations

- **Healthier option**: Replace the brown sugar with coconut sugar or maple syrup, and use whole wheat flour for added fiber.

- **Dairy-free**: Use almond or oat milk, and dairy-free chocolate chips.

- **Gluten-free**: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

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## Final Thoughts

This **Oatmeal Banana Chocolate Chip Bread** is everything banana bread should be — moist, flavorful, and easy to make — with extra texture and indulgence thanks to the oats and chocolate. Whether you're pairing it with your morning coffee, packing it into lunchboxes, or enjoying it as an after-dinner dessert, this loaf is sure to become a staple in your baking rotation.

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