Healthy Oatmeal chocolate chip banana bread
This Chocolate Chip banana bread is so moist and delicious. It's a perfect breakfast option.
Servings: 14 Servings
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 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 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: 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