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Add Chocolate Chips to banana bread and you will get this amazing Healthy Chocolate Chip Banana Bread recipe that is made with oatmeal and whole wheat flour. Super moist, so delicious, and the best part? It’s very easy to make.

You may also like my double chocolate banana bread or my blueberry banana bread.

sliced Chocolate Chip Banana Bread on a wire wrack next to bowl of honey.
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Every time I make this banana bread I literally inhale 2 slices. It is that good! 😍 This banana bread recipe makes about 12-14 slices depending on how big of a slice you cut. I love adding chocolate chips to my banana bread but you can totally skip it. Or you can use sugar-free chocolate chips.

You guys, I can’t even tell you how moist, fluffy, tasty, and easy it is to make it. My kids love adding a drizzle of honey to their slice but it’s certainly optional. Once you have these you won’t be able to stop at one slice. Trust me! I love it and as much as I love my Date Banana Bread. It is great to have for breakfast the next day or perfect for a nice healthy treat that will be filling and satisfying.

Why you will love it

  • So Tasty: Come back and let me know how I was right. 😁
  • Perfect for breakfast or dessert: Enjoy dessert for breakfast, Life can’t get any better.
  • Easy to make: Once you mix the wet ingredients with the dry ingredients, combine and pop in the oven.
3 slices of Chocolate Chip Banana Bread stacked over each other on a wire wrack.

Ingredients you will need

ingredients for banana bread labelled individually
  • All-Purpose Flour, or Whole Wheat: I have also used oat flour and gluten-free flour. All work just fine.
  • Old-fashioned rolled oats, or you can use quick oats, but I like rolled oats more.
  • Baking powder and Baking soda
  • Very ripe bananas: It makes a difference if they are ripe.
  • Vanilla extract
  • Coconut Oil or you can use neutral oil or even olive oil or avocado oil
  • Eggs, room temperature
  • Raw honey: or maple syrup
  • Dark chocolate chips
  • Pinch of Sea Salt

See a full list of ingredients and quantities in the recipe card below!

Substitutions and Variations

  • Don’t like chocolate chips? Make it without or you can use some nuts like walnuts instead.
  • Coconut oil can be swapped with other oils like olive oil, avocado oil, or any other neutral oil.
  • Flour: I used whole wheat flour, but many other flours can be used like all-purpose, spelt, gluten-free, and so on.
  • Sweetener: I used honey, but you can swap this with any type of sugar, or use agave or maple syrup.

How to make it

Here is an easy step-by-step process of how I made this banana bread. First, Preheat the oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.

a round bowl with flour, oats, baking powder, and baking soda.

Step 1. In a large bowl, whisk together the dry ingredients: flour, baking powder, soda, and salt

dry flour ingredients mixed in a round white bowl to make banana bread.

Step 2. Combine all the ingredients together in the bowl and set aside.

eggs, mashed bananas, vanilla, honey, and coconut oil in a white bowl with hand holding whisk over it.

Step 3. In another bowl add the bananas and roughly mash with a fork. Whisk in coconut oil, honey, vanilla, and eggs.

dry flour ingredients added over the eggs and banana mixture in a round bowl.

Step 4. Slowly add the flour mixture over the egg and banana mixture. Whisk until combined.

chocolate chips are added to the banana bread batter in a round bowl.

Step 5. Add in the chocolate chips and mix.

banana bread batter in a pan topped with chocolate chips and oats.

Step 6. Pour the batter into the prepared loaf pan, and top with more chocolate chips and oats.

Step 7: Bake for 45-50 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick. Cool bread completely on a wire cooling rack. Once cooled, remove from pan and enjoy.

Oatmeal chocolate chip banana bread on a rack net to a bowl of honey with some of the banana bread sliced.

My Pro Tip

Recipe Tip

  • You can use any other sugar instead of honey like brown sugar, cane sugar, or sugar substitutes.
  • Don’t forget to grease the pan well if you do not want to use parchment paper.
  • Allow the banana bread to cool down completely before removing it from the pan or cutting it up.
Chocolate Chip Banana Bread stacks over each other on a metal wire wrack.

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Frequently asked questions

How do you keep banana bread moist?

Keeping your banana bread moist after baking will depend on how you store it. Once it’s cooled off and you’ve had your slice or two, wrap or cover it with foil or plastic wrap to prevent it from drying out. If you feel like slicing it up and storing it in a tightly sealed container that will work as well. A freshly baked banana bread can last 2-3 days at room temperature and longer in the fridge.

How long is banana bread good for?

How you store it will determine how long they will last for. If you plan on devouring your chocolate chip banana bread in 2 days, then it is safe to wrap it tightly with plastic wrap to prevent it from drying out a leaving it on your kitchen counter at room temperature. They will last up to one week in the fridge. You just need to keep it wrapped or sliced and placed in an airtight container.

How to store banana bread?

You can leave banana bread covered on your kitchen counter for 2-3 days. Or you can store it in a sealed container in the fridge for up to 7 days. Freeze for up to 3 months in a freezer-safe bag.

More Bread Recipes

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4.81 from 61 votes

Healthy Oatmeal chocolate chip banana bread

By: Rena
Servings: 14 Servings
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
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3 slices of Chocolate Chip Banana Bread stacked over each other on a wire wrack.
This Chocolate Chip banana bread is so moist and delicious. It's a perfect breakfast option.

Ingredients

  • 1 ¼ Cup All-Purpose Flour, or Whole Wheat
  • 1 Cup Old-fashioned rolled oats
  • 1 ½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 4 Large Very ripe bananas
  • 2 teaspoon Vanilla extract
  • ½ Cup Coconut Oil, melted
  • 2 Medium Eggs, room temperature
  • ½ Cup Raw honey
  • 1 Cup Dark chocolate chips
  • Pinch of Sea Salt
  • Honey or maple syrup, optional

Instructions

  • Preheat the oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
  • In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, soda, and salt. Set aside.
  • In another bowl add the bananas and roughly mash with a fork. Whisk in the coconut oil, honey, vanilla, and eggs.
  • Slowly add the flour mixture. Whisk just until combined, then fold in the chocolate chips.
  • Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
  • Cool bread completely on a wire cooling rack. Once cooled, remove from pan and enjoy!

Video

Notes

Storage and Reheating Recommendations:
  • Storing: Store leftovers covered on your kitchen counter for up to 3 days. You can then store it in the fridge in a container for up to 7 days.
  • Freezing: Tightly wrap the banana bread in a freezer-safe bag and freeze for up to 3 months.
  • Reheating: I find it best to just reheat a slice in the microwave for 20-30 seconds or until it is heated through

Nutrition

Calories: 273kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 10gCholesterol: 23mgSodium: 114mgPotassium: 320mgFiber: 2gSugar: 19gVitamin A: 60IUVitamin C: 3.5mgCalcium: 73mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

Read More About Me

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4.81 from 61 votes (44 ratings without comment)

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Recipe Rating




78 Comments

  1. 5 stars
    Loved how simple this was! I substituted the honey for date paste (soaked 2 handfuls of dates + hot water then blended with the recipe’s 1/2 cup of coconut oil so it melted) and it was very yummy. I skipped the chocolate chips, added walnuts, and made them in into muffins instead of a loaf. Froze a bunch too so now I have an easy breakfast/snack option 🙂

    Reply

  4. 5 stars
    Perfect! I love this recipe! I have even cut the honey down to few tablespoons, and it tastes amazing.

    Reply

  5. 4 stars
    Wondering why 2 separate mesures of baking soda and not 2 1/2 tsp?? I’m i missing something?
    Thanks Rena!

    Reply

  6. 5 stars
    I’M so Glad I found your site!! . This was delicious and loved by my family of 6 and gusts as well. Keep us coming back!

    Reply

  8. HI Rena, i just put this bread into the oven, but had to put a bit in a cruuet as it would have overflowed; maybe 4 bananas is a bit too much/ i prefer that we’re given a cup size rather than 1-4 bananas, please? as i’m still not comfortable using coconut oil, i used a lite olive oil, and raw honey, so am anxious to taste this healthy(used whole what flour) that i really bake to gift! My NEWEST neighbors cannot have any dairy at all, so think they will love this! the top usually rises a bit, but this one did not?? will let u know what they think, thx:): kelli

    Reply

  9. 5 stars
    This is really good and very moist! Everyone in my household liked it. I used a 1/2 cup brown sugar instead of honey. I added 1/3 cup milk protein powder, but other than that no other changes. I made it as two smaller loaves. Next time I’d like to add some cinnamon. This is a keeper!

    Reply

  10. Hi!! Can I sub some of the coconut oil with peanut butter? Or incorporate peanut butter some other way?
    Excited to try this!

    Reply

    2. What is the serving size for the nutrition content? I’d like to know what a serving size would be and how much sugar would be in the serving size.

      Reply

  12. 5 stars
    I would rate it 4.5 stars. The bread was delicious, moist and I loved how clean and healthy the ingredients were! The only negative was that the bread was crumbly the next day; every time I cut it, it the bread would pretty much crumble when I went to plate it. Other than that, the taste was 10/10.

    Reply