Dessert

Banana Oat Bread with Optional Nuts or Chocolate Chips Recipe

ByMaya bella August 12, 2026August 12, 2026

Introduction

This Banana Oat Bread is a moist, wholesome treat perfect for breakfast or a snack. Combining ripe bananas with oats and warm cinnamon creates a comforting flavor that’s sure to please. Adding nuts or chocolate chips makes it even more special.

The image shows several slices of chocolate chip banana bread with a golden brown crust and a soft, light beige inside filled with dark brown chocolate chips scattered throughout. The bread slices are placed on crinkled parchment paper over a white marbled surface, with some chocolate chips scattered around. A knife with butter spread on its blade rests near the bread, adding texture to the scene. In the bottom left corner, a white bowl filled with more chocolate chips is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) all-purpose flour
1 cup (80g) quick-cooking oats (rolled oats will work too)
1 cup (200g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup avocado oil (or other neutral oil)
2 large lightly beaten eggs
1 ½ cups (345g) mashed bananas (3-4 ripe bananas)
¼ cup milk
1 teaspoon pure vanilla extract
Optional: ¾ cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350ºF. Grease or line a 9×5-inch loaf pan with parchment paper and set aside.
Step 2: In a large bowl, whisk together the flour, oats, sugar, baking soda, salt, and cinnamon.
Step 3: Without over-mixing, gently stir in the avocado oil, eggs, mashed bananas, milk, and vanilla extract until combined. Fold in the optional nuts or chocolate chips if using.
Step 4: Pour the batter into the prepared pan. Sprinkle the top with extra oats, chocolate chips, or nuts if desired.
Step 5: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 6: Let the bread rest in the pan for 20 minutes. Then remove it and allow it to cool completely before slicing.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Swap avocado oil for melted coconut oil or vegetable oil if preferred.
Try adding a teaspoon of ground nutmeg or ginger for extra warmth.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Mix-ins like dried cranberries or shredded coconut can add interesting texture and flavor.

Storage

Store the banana oat bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

The image shows several slices of chocolate chip banana bread with a golden brown crust and soft, light beige inside filled with dark brown chocolate chips spread evenly through the bread. One slice is closer to the camera, revealing the grainy texture, while the background slices are stacked on parchment paper with scattered chocolate chips around them. There is a white bowl filled with chocolate chips on the left bottom corner, and a knife with white cream on its blade rests on the right side over the parchment paper, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick-cooking oats?

Yes, rolled oats can be used and will provide a slightly chewier texture. They work well in this recipe without any adjustments.

How can I tell when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out mostly clean or with a few moist crumbs but no raw batter. If needed, bake for a few more minutes and test again.