Healthy Oatmeal Chocolate Chip Banana Bread

By Rena |

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.

Healthy Oatmeal Chocolate Chip Banana Bread

Easy Healthy Oatmeal Chocolate Chip Banana Bread Recipe

This Healthy chocolate chip banana bread recipe makes about 12-14 slices depending on how big of a slice you cut. They are super moist, fluffy, so tasty and so easy to make. My kids love adding a drizzle of honey on their slice but its certainly optional. Once you have these you won’t be able to stop at one slice. It is great to have for breakfast the next day or perfect for a nice healthy treat that will be filling and satisfying.

The aroma that comes out of the oven when baking this Healthy Chocolate Chip Banana Bread is going to make you drool. I love all kinds of banana bread. I actually prefer it without chocolate chips but my kids love chocolate so we add those.

Healthy Oatmeal Chocolate Chip Banana Bread

HOW TO MAKE HEALTHY CHOCOLATE CHIP BANANA BREAD

  • Preheat the oven to 325°F and grease a 9×5-inch loaf pan with coconut oil. In a large bowl, whisk together the dry ingredients: flour, 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 55 to 70 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 en

Healthy Oatmeal Chocolate Chip Banana Bread

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 healthy banana bread can last 2-3 days at room temperature and longer in the fridge.

Healthy Oatmeal Chocolate Chip Banana Bread

How long is homemade 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.

Oatmeal banana bread

If you make this Healthy Oatmeal Chocolate Chip Banana Bread recipe and you like it please share it on Pinterest! Also, please tag us on Instagram and show us your remake. Leave me a comment below with some feedback. We would love to hear from you. Have another minute to spare? Check out these other healthy dessert recipes that may very well change your life:

 banana bread

Healthy Oatmeal Chocolate Chip Banana Bread

Healthy Oatmeal chocolate chip banana bread

This Chocolate Chip banana bread is so moist and delicious. It's a perfect breakfast option
4.43 from 19 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 14 Servings
Calories: 273kcal
Author: Rena

Ingredients

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

Instructions

  • Preheat the oven to 325°F and grease a 9x5-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 55 to 70 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

Nutrition

Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 114mg | Potassium: 320mg | Fiber: 2g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 3.5mg | Calcium: 73mg | Iron: 1.1mg
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Reader Interactions

Comments

  1. jessica says

    I don’t have enough coconut oil – can I replace with melted butter? If so, how much? Thank you!

  2. Flora says

    5 stars
    I made this today ..I was surprised for my first time how nice it came out..it was really delicious, my mum loved it so much and even my neighbor had a piece. Thank you so much for your ideas .you’ve really taught me how to cook. God bless you

    • Rena says

      yes. But I haven’t really made this with only almond flour so I am not sure if the consistency will be right? Are you trying to avoid flour all together or just gluten?

    • Rena says

      Hi there. I havent tried making this without eggs but you can try the following:
      1 egg = 1/4 cup unsweetened apple sauce
      1 egg = 1 tablespoon ground flaxseed (mix with like 3 tablespoons of water )

      • Maggy says

        Hey, i tried to replace the egg with flaxseed as per recipe but it didn’t work The banana bread didn’t grow

  3. Bee says

    5 stars
    I love all your tips for making this amazing banana bread! It looks so perfectly baked and moist inside! Definitely need to try!

    • Rena says

      Hi Lisa, You can store them in an airtight container in the fridge for up to 2 weeks. Just reheat them when you needed.

    • Rena says

      Hi Lisa
      you can. Its just to tone down any egg flavor. It may be just fine without the vanilla or maybe add some orange zest.

  4. Sandra says

    Hi, I just saw that the % of saturated fats is pretty high (50%) and I am a little bit concerned by it since unsaturated fats are way healthier.

    Thank you

    • Rena says

      Hi Tania
      For smaller size cupcake/muffin pan the time will be much less. Just keep an eye on it and use a toothpick to check.

  5. Shadi says

    I don’t see where the oatmeal is used in that directions. Do you put them into the dry ingredients? Do you need to pulse them or do you put them in whole?

      • Gabriela Calas says

        Delicious!!
        Made it last night, used mini bananas and only half of the sugar, maple instead of honey.
        The idea was to have it ready for breakfast as I try to avoid sugar at night but couldn’t help it and attacked it… beautifully yummy!

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