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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.
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.
Ingredients you will need
- 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.
Step 1. In a large bowl, whisk together the dry ingredients: flour, baking powder, soda, and salt
Step 2. Combine all the ingredients together in the bowl and set aside.
Step 3. In another bowl add the bananas and roughly mash with a fork. Whisk in coconut oil, honey, vanilla, and eggs.
Step 4. Slowly add the flour mixture over the egg and banana mixture. Whisk until combined.
Step 5. Add in the chocolate chips and mix.
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.
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.
Pin this now to find it later
Pin ItFrequently asked questions
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 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.
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
Recipes you may also like
- Flourless Peanut Butter Chocolate Chip Protein Cookies
- Keto Chocolate Chip Cookies
- Sweet Potato Brownies
- Healthy Protein Brownies
- Oatmeal Chocolate Chip Cookies
- No-Bake Protein Energy Bites
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Healthy Oatmeal chocolate chip banana bread
Video
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!
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you add walnuts to this recipe?
Hi. You sure can add walnuts
I made this this weekend and it was so good! I used agave instead of honey because it’s what I had. I’m looking forward to make it again now that I picked up honey at Trader Joe’s
I was wondering what would be the difference if you used quick oats instead of rolled?
So glad you liked it. You can use quick oats. I just love using rolled oats more because it gives it more volume and fluff. But quick oats will work too.
Any replacement for raw honey? Thank you.
I personally used maple syrup
Interesting!!! Thanks for the info. I like the oaty texture! I’ll keep it as is
I don’t have enough coconut oil – can I replace with melted butter? If so, how much? Thank you!
Yes, you sure can. or any other neutral tasting oil
Thank you for this recipe! Can I use avocado or olive oil instead? Also, how much honey or maple syrup should I add?
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
Thank you for the great feedback, so glad you loved it.
Hi! What happens if I use instant oats??
It should be fine
Hi. Is Tsp in your recipe referring to Tablesppon or Teaspoon?
Thank you
Hi there. Tsp is Teaspoon
Any replacement for raw honey? Thank you.
Any honey or maple syrup. Any sticky sweetener will be fine.
I replace the honey with pure maple syrup.
Nice!
Is the calories per serving or for the whole of banana bread.
Hi there. Per Serving.
Can I use almond flour?
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?
Wat can I use instead of eggs
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 )
Hey, i tried to replace the egg with flaxseed as per recipe but it didn’t work The banana bread didn’t grow
Hi Maggy. The egg does make a difference. Try using unsweetened apple sauce next time.
Hii I have tried many times with flax seeds & apple sauce but it is not as spongy as yours can u help in this
How are bananas supposed to look for them to be fully ripened?
Hi Lisa. When they are softer, and the skin will start to develop dots on them
I love all your tips for making this amazing banana bread! It looks so perfectly baked and moist inside! Definitely need to try!
Thank you Bee. I hope you like it.
Hi, again!!! How would it be best to store the left over banana bread?
Hi Lisa, You can store them in an airtight container in the fridge for up to 2 weeks. Just reheat them when you needed.
I have made this 4 times now since I tried the recipe and I LOVE IT! I use olive oil instead of coconut and I add chopped walnust to mix with the chocolate chips but I don’t use as many chocolate chips when I do that. I the. Slice an additional banana to top the bread and it looks super pretty. Also it’s never done in 70 mins at 325F for me so I usually leave it 1.5 hrs to bake through. Thank you for this recipe!!!!
Thanks for the feedback. So glad you love it
How many US cups are 4 large bananas?
Hi Sabhya. That should be about 1 3/4 cup
Would using half a cup of brown sugar instead of the half a cup of honey give you the same taste?
That should be fine.
Can I substitute vanilla with something?
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.
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
Hi Sandra
These are all healthier ingredients. But you can replace the coconut oil with applesauce or yogurt.
For cup cakes the baking time will be same or it will vary?
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.
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?
Hi
I just updated it. You add it with the dray ingredients
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!
So glad you liked it!