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.
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 to their slice but it’s 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.
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 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
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.
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.
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:
- Chocolate Chip Pumpkin Bread Recipe
- Flourless Peanut Butter Chocolate Chip Protein Cookies
- Keto Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- No-Bake Protein Energy Bites
Healthy Oatmeal chocolate chip banana bread
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 9×5-inch loaf pan with coconut oil. Â
- 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!
Sharon says
Hi!! Can I sub some of the coconut oil with peanut butter? Or incorporate peanut butter some other way?
Excited to try this!
Rena says
Hi Sharon. Yes, peanut butter would be awesome to use. sounds yummy
Stefania Zaurrini says
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.
Rena says
One slice
Aishah says
First time making banana bread and it was Delicious!!!
Rena says
So glad you liked it
Aleena says
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.
Rena says
Thanks for the feedback Aleena. So glad you liked it and loved the taste. How did you store the bread?
Udo says
Can I replace the white flour with oat. I am on a gluten free diet but would love to try your recipe.
Rena says
Yes. Or you can now get gluten-free flour
Verginia says
Would you add walnuts to this recipe?
Rena says
Hi. You sure can add walnuts
Cristen Marshall says
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?
Rena says
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.
Maris says
Any replacement for raw honey? Thank you.
Alisha Lorincz says
I personally used maple syrup
Cristen Marshall says
Interesting!!! Thanks for the info. I like the oaty texture! I’ll keep it as is
jessica says
I don’t have enough coconut oil – can I replace with melted butter? If so, how much? Thank you!
Rena says
Yes, you sure can. or any other neutral tasting oil
Annie says
Thank you for this recipe! Can I use avocado or olive oil instead? Also, how much honey or maple syrup should I add?
Flora says
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
Thank you for the great feedback, so glad you loved it.
Annie says
Hi! What happens if I use instant oats??
Rena says
It should be fine
jessic says
Hi. Is Tsp in your recipe referring to Tablesppon or Teaspoon?
Thank you
Rena says
Hi there. Tsp is Teaspoon
Maris says
Any replacement for raw honey? Thank you.
Rena says
Any honey or maple syrup. Any sticky sweetener will be fine.
Lili says
I replace the honey with pure maple syrup.
Rena says
Nice!
Aysha says
Is the calories per serving or for the whole of banana bread.
Rena says
Hi there. Per Serving.
Jennifer Fletcher says
Can I use almond flour?
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?
Rishika says
Wat can I use instead of eggs
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
Rena says
Hi Maggy. The egg does make a difference. Try using unsweetened apple sauce next time.
Rishika says
Hii I have tried many times with flax seeds & apple sauce but it is not as spongy as yours can u help in this
Lisa says
How are bananas supposed to look for them to be fully ripened?
Rena says
Hi Lisa. When they are softer, and the skin will start to develop dots on them
Bee says
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
Thank you Bee. I hope you like it.
Lisa Cross-Shustack says
Hi, again!!! How would it be best to store the left over banana bread?
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.
Paradees says
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!!!!
Rena says
Thanks for the feedback. So glad you love it
Sabhya Bahl says
How many US cups are 4 large bananas?
Rena says
Hi Sabhya. That should be about 1 3/4 cup
Lara says
Would using half a cup of brown sugar instead of the half a cup of honey give you the same taste?
Rena says
That should be fine.
Lisa Cross-Shustack says
Can I substitute vanilla with something?
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.
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 Sandra
These are all healthier ingredients. But you can replace the coconut oil with applesauce or yogurt.
Tania says
For cup cakes the baking time will be same or it will vary?
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.
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?
Rena says
Hi
I just updated it. You add it with the dray ingredients
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!
Rena says
So glad you liked it!